For the pancakes
- 150g chickpea (gram) flour
- 2 tsp medium curry powder
- ¼ tsp turmeric
- ½ tsp garam masala
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp nigella seeds
- 240ml water
- 2-3 tbsp vegetable oil, for frying
For the chicken bites
- 2 chicken breasts, roughly chopped
- 2 tbsp tikka curry paste
- 1 tsp ginger, finely grated
- 1 clove garlic, minced
- ½ green chilli, deseeded and roughly chopped
- ½ tsp salt
- 100g grated courgette
For the tomato salad
- 3 medium tomatoes, deseeded and diced
- ½ small red onion, finely sliced
- 1 tbsp coriander, roughly chopped
- Juice of half a lime
For the raita
- 2 tbsp plain yoghurt
- 2 tbsp mint, chopped
- Juice of 1 lime
- Salt and pepper
- 4 tbsp mango chutney
- A small handful of rocket leaves
- 4 tbsp Bombay mix
- For the pancakes, mix all the ingredients together except the water and oil, then make a well and gradually whisk in the water. Beat until smooth then rest the batter for 20 minutes.
- For the chicken bites, put the chicken in a food processor with all other ingredients except for the courgette. Pulse until the mix comes together. Transfer to a bowl and stir in the courgette. Shape with the Falafel Scoop into 20 bites, dipping the scoop into cold water between each bite. Chill for at least 15 minutes.
- Mix all the tomato salad ingredients together.
- Mix all the raita ingredients.
- Heat the Flat Pan on a medium heat and grease with a little oil. Pour in ¾ of a ladle of pancake batter and cook the pancake for 2 minutes, flip over and cook the other side. Remove the pancake and keep warm, loosely covered with foil. Repeat to make 4 large pancakes.
- Heat a little more oil in the Flat Pan on a medium heat. Fry the chicken bites in batches, turning them once, until golden and cooked through. Keep warm.
- To serve, divide the pancakes between 4 plates, spread each with mango chutney, then layer on the tomato salad, chicken bites, raita, rocket leaves and Bombay mix.
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