Indian-Spiced Pork & Chickpea Pancakes
Take your cooking skills to the next level!
Here to challenge your inner chefs, our new 'skill up' recipes will take you from zero to hero. Take your cooking to new heights with our version of the Indian 'Besan Chilla'. These savoury pancakes combine chickpeas, flour, water and a bit of spice to make an Indian delicacy that is worth raving about. You'll want to make a midweek Mumbai dish every night!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
cucumber
½
red onion
1 packet
pork mince
1 packet
chickpeas
1 sachet
Mumbai spice blend
pinch
chilli flakes
1 packet
mixed salad leaves
1 packet
Tamarind Chutney
(Contains Soy;)
1 packet
Greek-Style Yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1 tbs
white wine vinegar
1 cup
plain flour
(Contains Gluten, Wheat;)
1.5 cup
water
1
egg
(Contains Egg;)
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
• Thinly slice cucumber and red onion (see ingredients). • Cut chicken thigh into 1 cm thick strips. • Drain and rinse chickpeas. • In a medium bowl, combine Mumbai spice blend (reserving a pinch for the pancakes), a drizzle of olive oil and a pinch of salt. • Add chicken and toss to coat.
• In a medium heatproof bowl, combine onion, the white wine vinegar and a good pinch of sugar and salt. Microwave onion for 30 second bursts, until softened. • Add cucumber and a pinch of chilli flakes (if using), tossing to coat. Set aside.
• To a food processor, add chickpeas, the plain flour, water, egg, salt and the reserved Mumbai spice blend. • Blitz until smooth.
TIP: If you don't have a food processor, use a blender or stick blender!
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Pour 1/2 cup of pancake batter into the pan, swirling slightly with the back of a spoon to spread to 15cm in diameter and 1cm thick pancakes. • Cook in batches, until golden, 2 minutes each side. • Transfer to a paper-towel lined plate and cover to keep warm (you should get 3-4 pancakes per person).
TIP: Add more olive oil between batches!
• Meanwhile, in a medium frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken strips until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it is no longer pink inside.
• To bowl with pickled veggies, add mixed salad leaves and a drizzle of olive oil. Toss to coat and season to taste with salt and pepper. • Divide chickpea pancakes between plates. Build pancakes by topping with pickled onion salad and Indian-spiced chicken. • Drizzle over tamarind chutney and Greek-style yoghurt to serve. Enjoy!