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Paneer Chillas (Chickpea Pancakes)

Serves 4

Ready in 40 mins

Original paneer

  • High Protein, Vegetarian

Savoury chickpea pancakes packed with grated paneer, carrot and broccoli, and SO easy to make. Fry them golden and serve warm with chutneys, pickle or a dollop of yoghurt and a squeeze of lemon. Tip: they're brilliant cold too, so fold a couple for tomorrow’s lunch.

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Ingredients
Method

Ingredients

  • 200g All The Aunties Original Paneer (can use any flavours!)
  • 250g chickpea flour
  • 1 tsp baking powder
  • 2 tsp salt
  • 1 tsp carom seeds (ajwain), or a pinch of oregano or thyme
  • 1 tsp chilli powder (or to taste)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp asafoetida (or 1 grated garlic clove)
  • ¼ tsp ground turmeric
  • 1 carrot, finely grated
  • 1 shallot or ½ onion, grated or very finely chopped
  • ½ head broccoli, grated or very finely chopped
  • 225ml buttermilk or milk
  • 125–225ml water
  • Neutral oil, for frying
  • 1–2 tbsp coriander, finely chopped
  • To serve:
    • Coriander chutney
    • Tamarind chutney
    • Any veg pickle
    • Yogurt and a squeeze of lemon

Method

  1. Whisk together the chickpea flour, baking powder, salt, carom seeds, chilli powder, cumin, coriander, asafoetida and turmeric.
  2. Stir through the carrot, onion, broccoli and grated paneer until coated.
  3. Add the buttermilk, then gradually whisk in the water until you have a smooth, pourable batter that coats the back of a spoon.
  4. Leave to rest for 10–15 minutes, then loosen with a splash more water if needed.
  5. Heat a lightly oiled non-stick pan over a medium heat. Pour about 50ml batter into the centre and spread into a thin pancake.
  6. Cook for 2–3 minutes until set, drizzle a little oil around the edges, flip and cook for another 2–3 minutes until golden.
  7. Repeat with the remaining batter. Serve warm with chutneys and pickle, or yogurt and lemon. They’re also great folded into lunchboxes.
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