Chickpea Pancakes Stuffed with Peas and Potatoes

Dipinda is here and we're going to be making delicious Indian stuffed pancakes, kind of like pancakes. Kind of like pancakes. It's in between a crepe and a pancake. It's thin because crepes are thin, so it's like a crepe there, and pancakes because I'm going to stuff it with a beautiful filling. So Dipinda, what have we got here? So I've got chickpea flour here. I'm going to go in with a little bit of semolina as well. It adds a really nice crispiness, crunch. It's absolutely optional. And we're going to go in with a little bit of ginger and garlic. So if you were gluten intolerant, you could definitely still make these pancakes, just leave out the semolina. It's just a different texture, but still just as delicious. Absolutely. It just gives it that crispiness, but we can let that go. So I'll get you to pass me some of the spices. I've got some turmeric, some red chilli powder, a little bit of black salt. Oh, I've never used that before. Again, it's an optional ingredient, but it adds that really nice depth of flavour. And I've got some carom seeds over there. Carom seeds. Love it. There we go. And we'll go in with a little bit of yoghurt. OK, how much yoghurt would you like? I generally, at home, I use about a quarter of a cup, so a couple of tablespoons. OK. And that will do it. One. That'll do. Two. That's perfect. And we're going to give it a really nice mix. OK. And we're going to go in with water. I'll get you to add a little bit at a time. OK. And what we're looking for here is a really smooth batter consistency. Not too thin, but yet pourable. OK. Yeah. So that is kind of smooth now. So now we've got to be careful in terms of how much water we're adding. Yeah, you can always add a little bit more later on, as opposed to if it's too wet. That's exactly right. So we're going to rest this for about five, ten minutes until we make our pea stuffing, and then we're going to readjust the consistency. Sounds good. I'll put that to the side. Perfect. All right. What have we got in our delicious filling? OK. So we're going to do our pea and potato stuffing. I'm going to go in with a bit of oil. Yep. So using safflower, but you could use some veggie if you like. That's right. That's absolutely right. So next we go in with the cumin seeds. Great. In this nice and hot pan. I'm going to go in straight with the onions. OK. You really want to add those spices first, don't you? That's right, to release as much flavour as possible in the hot oil. The whole spices in particular go first. Absolutely. Spot on. So I've got the onion there. I'm going to turn the gas down to medium heat. Yep. So as the onions are cooking, I'm going to add in the ginger and the garlic paste together with the onion. The next thing I'm going to add is some of the peas. OK. So lots of peas for this. This is the main ingredient in the filling. Yes. So the peas and the potatoes basically give it that really nice depth as well as that texture. Yeah. So when you take a bite in, it's nice and soft. And potatoes are a really good vessel for holding onto spices. They so are, aren't they? They're like sponges. They just suck up all the liquid. They soak it all in. Yeah. We're going to go in with our powdered spices. So I'll show you what I've got here. OK. So I've got some coriander powder, some cumin powder. We've got amchur, which is dried mango powder. And then I've got some garam masala and some chaat masala. Again, chaat masala is optional, but it really elevates the flavour and it adds that extra zinginess. And spice. A little bit of spice. And then of course, good old mate, red chilli powder. Red chilli. He's got a little bit there, not too much. Not too much. So I'm going to go in with the spice powders. Yes. If you could help me out with some green chilli, that would be wonderful. Green chilli coming up. Yeah. Seeds or no seeds? No seeds. Yeah. We want that heat, but not too much. Yeah. So there we go. So the spice powders have now coated the peas really nicely. I'm going to roughly mash them with the back of my spoon. So the next thing I'm going to add is some boiled potatoes, roughly mashed up. You can just add them boiled, whatever you like. So now we really have to work together to incorporate this in there with the peas. And don't forget the chilli. Absolutely beautiful. Just while I mix this one, could I just get some lemon and coriander? Lemon coming up. Just juice of half. Half a lemon. Squeeze straight in? That's it. Okay. And I've noticed there's quite a heavy amount of spice in there. That's traditional to add that much? Yeah. So the main spices here are your turmeric powder, your chilli powder, your cumin and your coriander. But I'm making it the way it's traditionally made, like the real authentic way. So I'm going in with the spices that I would add at home. But by all means, if you prefer less heat or less spice, you can go in with less spices as well. This is why I love all my chefs and cooks that come on the show to see how it's really done the authentic way. That's right. So you really taste the difference. And then after that, you can pick and choose how you like to do it. So I'm going to add in a pinch of salt. Okay. Season, season, season. That's it. And we can go in with our coriander. Gee, it smells so good with those spices. So what I've done now, I've turned the gas off. And I'm just going to mash it together. And that'll just bring the filling together. We're not going to go in too hard with the coriander. We want it to stay fresh. We don't want it to cook through. So our mixture there is essentially ready. We're going to keep that aside while we make our chila or the crepe. Alright, so back to the batter. It has thickened up slightly. Did you want some more water in that? A dash of water. A little dash of water. That'll do. And we're good to go. We're absolutely good to go. Okay, I'm just going to go in with a little bit of seasoning before we start making these. Okay. Seasoning is key, especially when you're using all those spices. I agree. Okay, let's get on with making these. Alrighty, I'm going to stop these two. Okay, large pan for this. Large pan, heavy bottom if possible. I'll get you to pass me that little bowl of water. I've got half an onion over here. Yes. And what I'm going to do is with a fork. Okay, does it have to be a red onion? I've always used a red onion. Follow the rules. Red onion for this. And that's all we do. That's it. Okay, so. I'm just going to do it a couple of times. Onion, water. Again, you're like seasoning the pan. That's it. There's something that works with that water and onion combination. There's something. And it always works. Okay. What we're going to do now is add a little bit of oil, just a tiny little bit. Right. And we're going to go in with our batter. And that's the magic little trick. I love that because I think there's a lot of people out there that may not have nonstick pans like I have here, particularly when you're wanting to make batters like this, nothing worse. And you've made all the effort to make beautiful crepe batter or pancake batter and it sticks. That's right. So I'm just going to use my ladle to spread it out a little bit. Great. You can add in a bit more, fill in those gaps. Yep. And then we're going to cook it for maybe a minute on that side, flip it. That's right. And cook it again. Alright. That's right. And now we're going to stuff our pea filling. So good. Smells nice, doesn't it? Oh, it does, yeah. And there's something that happened there with that onion that you started with the onion and water. That's right. And that really hot oil and you can see it's just sliding in the pan perfectly. That's right. So what I'm going to do is I'm going to gently fold it together. Yeah. And that's it. That's done. Oh, this is going to be huge. Let's have that over here. So we're going to add in some coriander chutney. Goes perfectly with that. And you could use store-bought or make your own. We've got one of your recipes which is fantastic because it's so good with a bit of yogurt and chilli in there. It's super fresh. So there we are. That's our Basin Chickpea Flour Chilla or crepe. And it's stuffed with this beautiful pea and potato filling with my coriander chutney. I really want you to dig in and tell me what you think. I really want to dig in. So that works out well, doesn't it? I want to make sure I have a bit of everything, right? That's right. And be generous with that coriander chutney. Dunk it in. Okay. Lots of coriander chutney. You'll like it. That crepe is outstanding. I think it's also because you've got all those beautiful spices in it. But everything just works together so well. That pop of peas, the potato with all those spices. And we spoke about the spices at the beginning. I went, whoa, that's a lot of spice. But it's not. It's exactly the right amount. I love it. Thank you so much, Dipinda. So grateful. She's a great cook.