Chickpea Pancakes with Tamarind Salad

Step 1

Add your gram flour to a bowl along with your cumin seeds, then pour in 260ml of water and a pinch of salt. Mix to a batter, then leave to sit for 30 mins.

Step 2

Cut your cucumber in half. Grate one half, then pop it in a sieve set over a bowl. Add some salt, and leave to allow any excess liquid to drain out for 20 mins.

Step 3

Finely dice your tomatoes, cucumber and red onion. Deseed your pomegranate in half.

Step 4

Finely chop your green chillies and mint.

Step 5

Drain your chickpeas. Add your tomatoes, chickpeas, diced cucumber, ½ of your chopped chilli and red onion to a bowl. Add your tamarind sauce and a pinch of salt, then give it a good mix.

Step 6

Back to your grated cucumber. Discard any excess liquid, then pop your cucumber in a bowl. Add your yoghurt, mint and ½ of your chopped green chilli, along with a pinch of salt, then give it a good mix.

Step 7

Heat a large non-stick frying pan over a medium-high heat.

Step 8

Add a little oil, then add a ladle of your batter, and swirl it round the pan until it forms an even layer. Cook for 1 min, then flip over like a pancake. Cook for a minute on the next side.

Step 9

Remove from the pan, then repeat with your remaining batter.

Step 10

Place your pancake on a plate, then fill with your yoghurt and salad mixture. Fold the pancake over and serve!