This recipe calls for Madras Paste Pots
Our authentic blend of aromatic spices including cumin, black pepper and chilli for a beautifully balanced Madras dish, packed into a handy pot for two.
Besan Ka Cheela – Indian style gram flour pan cake
These Indian style pancakes, spiced with our Madras Paste Pot, will wake you up! Perfect for a savoury breakfast or snack this street food dish is the real deal and packs a fiery punch.
Ingredients
Serves 3 people
- 180g Gram flour
- 350ml Water
- 1 Patak's Madras paste pot
- 1 Red onion finely chopped
- 2 Fresh tomato finely chopped - seeds removed
- 3 tbsp Fresh coriander chopped
- 1tsp Turmeric powder
- 1/2 tsp Cumin seeds
- Oil For cooking
- Salt To taste
Method
- Mix gram flour, turmeric powder, cumin seeds, Pataks Madras paste pot, water and salt to taste to make a pouring consistency batter. Rest for 15-20 minutes.
- In a separate mixing bowl mix, red onions, tomatoes and fresh coriander.
- Add half of the onion and tomato mix to the batter and combine.
- Heat a splash of oil in a frying pan.
- Keeping the heat high, pour some batter into the centre of the pan, spreading it out a little.
- Lower the heat, sprinkle some of the left over onion and tomato mix on the pan cake and let it cook until the edges brown a little and can be lifted easily.
- Flip it over to cook slightly on the other side.
- Serve it hot with some Patak’s mixed pickle and some mint and coriander chutney.
-
Serves 3 people
- 180g Gram flour
- 350ml Water
- 1 Patak's Madras paste pot
- 1 Red onion finely chopped
- 2 Fresh tomato finely chopped - seeds removed
- 3 tbsp Fresh coriander chopped
- 1tsp Turmeric powder
- 1/2 tsp Cumin seeds
- Oil For cooking
- Salt To taste
-
- Mix gram flour, turmeric powder, cumin seeds, Pataks Madras paste pot, water and salt to taste to make a pouring consistency batter. Rest for 15-20 minutes.
- In a separate mixing bowl mix, red onions, tomatoes and fresh coriander.
- Add half of the onion and tomato mix to the batter and combine.
- Heat a splash of oil in a frying pan.
- Keeping the heat high, pour some batter into the centre of the pan, spreading it out a little.
- Lower the heat, sprinkle some of the left over onion and tomato mix on the pan cake and let it cook until the edges brown a little and can be lifted easily.
- Flip it over to cook slightly on the other side.
- Serve it hot with some Patak’s mixed pickle and some mint and coriander chutney.
