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Yotam Ottolenghi's chickpea pancakes with mango pickle yoghurt

Name: Yotam Ottolenghi's chickpea pancakes with mango pickle yoghurt recipe
Yield: 8
Ingredients: 40ml olive oil; 12 curry leaves (if you can’t get any, use mint leaves instead, patted dry); 2 tsp ginger, peeled and finely minced; 2 small garlic cloves, crushed; 1 green chilli, finely chopped; 2 spring onions, finely chopped; 1/4 cup (60ml) sunflower oil, to fry; 1 2/3 cup (250g) chickpea flour; 1/3 cup (50g) cornflour; 1 tsp baking powder; 300ml sparkling water; 1/4 cup (60ml) apple cider vinegar; 1 tsp ground cumin; 1 1/2 tsp garam masala spice mix; 150g Greek yoghurt; 1/2 (60g) mango, peeled, finely chopped; 1 tbs hot mango pickle, roughly chopped; 1 lime, finely grate the zest to get 1 tsp, then cut the remainder into wedges to serve

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by Yotam Ottolenghi

Oct 01, 2020

“These are great with a salad of spring onions, mint, coriander, green chilli and lime juice dressing, and soft-boiled eggs are a welcome addition." – Yotam Ottolenghi. Extracted from Flavour by Yotam Ottolenghi and Ixta Belfrage (Ebury Press, $55). Text © Yotam Ottolenghi and Ixta Belfrage 2020 Photography © Jonathan Lovekin 2020.

40ml olive oil
12 curry leaves (if you can’t get any, use mint leaves instead, patted dry)
2 tsp ginger, peeled and finely minced
2 small garlic cloves, crushed
1 green chilli, finely chopped
2 spring onions, finely chopped
1/4 cup (60ml) sunflower oil, to fry

Batter

1 2/3 cup (250g) chickpea flour
1/3 cup (50g) cornflour
1 tsp baking powder
300ml sparkling water
1/4 cup (60ml) apple cider vinegar
1 tsp ground cumin
1 1/2 tsp garam masala spice mix

Mango pickle yoghurt

150g Greek yoghurt
1/2 (60g) mango, peeled, finely chopped
1 tbs hot mango pickle, roughly chopped
1 lime, finely grate the zest to get 1 tsp, then cut the remainder into wedges to serve

Method

1.

Heat the olive oil in a small saucepan over a medium-high heat. Once the oil is very hot, add the curry (or mint) leaves and fry until crisp and bright green, 30 seconds to 1 minute. Use a slotted spoon to transfer the leaves to a plate lined with paper towel, leaving the oil in the pan. Take the pan off the heat for the oil to cool for a few minutes, then return it to a medium-low heat with the ginger, garlic, chilli and spring onions. Gently fry for 6 minutes, stirring often until soft and aromatic. Set aside to cool.
2.

While the spring onion and ginger mixture is cooling, whisk all the batter ingredients and 1 tsp salt together in a large bowl until smooth. Stir in the cooled spring onion mixture and leave for 15 minutes, for the flavours to come together.
3.

Put all the ingredients for the mango pickle yoghurt into a small bowl with a good pinch of salt, swirl to get streaks, and set aside.
4.

Put 1/2 tbs sunflower oil into a large, non-stick frypan over medium-high heat and swirl to coat the bottom. Once hot, pour in about 80g (5-6 tbs) of the pancake batter; don’t swirl it too much – you want the pancakes to be about 12cm in diameter. Fry for 1-1 1/2 minutes on each side, until puffed and golden brown. Keep the pancakes warm while you continue with the remaining batter, adding more oil as needed.
5.

Divide the pancakes among 4 plates, spoon the yoghurt alongside and top with the crispy curry (or mint) leaves. Serve at once with the salad and eggs, if you’ve made them, and the lime wedges.