Loosely inspired by Indian dosa, these gluten free savoury pancakes filled with chaat masala potatoes and a quick, fresh chutney work for brunch, lunch or a light dinner. Chaat masala is a mild Indian spice mix that includes dried mango powder (amchoor), which adds a refreshing sourness. It can be found pre-packaged at Indian grocers.
PANCAKES
2 corn cobs, husked (or 1½ cups frozen corn kernels)
1 cup buckwheat flour
1½ cups water
1 tsp oil
½ tsp baking powder
½ tsp cumin seeds
¼ tsp salt
¼ tsp ground pepper
oil for frying
FILLING
3 medium potatoes
2–3 tsp chaat masala
1–2 tsp oil
salt
FRESH CHUTNEY
2 tomatoes (or a handful of mixed cherry tomatoes), chopped
1 corn cob, husked (or ¾ cup frozen corn kernels)
2 tbsp red onion or shallot, finely chopped
1 tbsp chopped coriander
½ green chilli, deseeded and finely chopped (or add more)
juice of half a lime
salt
TO SERVE
Coconut yoghurt
Tamarind chutney
Preheat oven to 220C.
Start by making the pancake batter. Cut corn from two cobs using a sharp knife. Put all pancake ingredients into a blender and blend until fairly smooth (a few chunks is fine). Leave batter to rest while preparing potatoes and chutney.
Scrub and dry potatoes, chop into 1.5cm dice, add to a baking dish. Drizzle with a little oil, then use your hands to toss and ensure potatoes are lightly covered in oil. Sprinkle with 2–3 tsp chaat masala and a little salt, then toss again to evenly coat the potatoes. Bake for 20 minutes, until golden brown and cooked through.
To make the fresh chutney, simmer one corn cob in salted water for 5 minutes. Drain and refresh under cold water. Cut corn from the cob using a sharp knife. Combine corn kernels, tomato, red onion, coriander, chilli, lime and a little salt to taste. Set aside.
Heat a frypan over medium heat. For each pancake lightly grease the pan with a little oil, then pour in a half cup quantity of batter and swirl to spread. Cook for a few minutes, until bubbles are showing through, the surface looks fairly dry and the underside is golden. Carefully flip and cook the second side for a minute. Repeat to make four pancakes.
To serve, top each pancake with some chaat masala potatoes and a spoonful of fresh chutney. Add a dollop of yoghurt and tamarind chutney to taste.
