Often used in Indian cooking, gram flour is made using chickpeas and is naturally gluten-free. In Tamal’s recipe a spicy potato filling is paired with yoghurt and a fresh herb chutney, all rolled up in delicious gram-flour pancakes. The filled pancakes make a perfect light lunch, or serve with a zesty salad for something more substantial.
Make the pancake batter. Sift together the flour and salt into a bowl. Add the turmeric and make a well in the centre. Crack the eggs into the well and, using a fork, lightly beat them together. Continue beating to gradually incorporate the flour until fully combined. Add the 260g of yoghurt and the milk and beat to a smooth batter, then set aside.
Make the filling. Heat the vegetable oil in a large frying pan over a medium heat. Add the mustard seeds and cook until they start to pop. Add the potatoes to the pan and cook for 15–20 minutes, stirring occasionally, until the potatoes are tender.
Add the garam masala and peas to the pan with the potatoes. Stir to combine, then cook for 5 minutes, until the peas are cooked through. Remove from the heat and set aside to keep warm.
Make the chutney. Place all the chutney ingredients in a food processor and blitz to a coarse paste. Transfer the chutney to a bowl and set aside.
When you’re ready to make the pancakes, heat a crêpe pan over a medium heat. When hot, add a small knob of butter and allow to melt. Pour in enough batter to thinly coat the base of the pan, tilting the pan to cover evenly.
Cook the pancake for 30–40 seconds, until the centre starts to bubble up, then flip and cook for a further 1–2 minutes, until the underside is golden. Place the cooked pancake on a large plate and keep warm while you use the remaining batter to make a further 9 pancakes.
To serve, add a few spoonfuls of the extra yoghurt to the centre of one of the pancakes and spread out in a layer. Add some potato filling, then sprinkle over some chutney. Roll up the pancake and set aside while you repeat with the remaining pancakes and fillings.