CRISPY INDIAN PANCAKES WITH KEBABS SPICED POTATOES AND YOGHURT

Preparation time 20 mins plus 16 hours standing

Cooking time 30 mins Serves 4-6

3 cups basmati rice

1 cup green lentils

1-1ƒ/… cups water

2 tsp curry powder

ƒ/Š tsp ground cardamom Sea-salt flakes and freshly ground

black pepper, to season

12 medium potatoes

1 cup ghee, melted

4 cloves garlic, crushed

1 tsp cumin seeds

1 tsp coriander seeds, cracked 12 curry leaves

ƒ/… bunch coriander, chopped,

plus extra leaves, to serve

ƒ/… bunch mint, chopped 12 Woolworths BBQ Chicken Falafel Style Kebabs With Chickpeas, Lentils And Onion

1ƒ/… cups Greek yoghurt Mango chutney, to serve

STEP 1 Wash rice and lentils well, until water runs clear, then combine in a bowl and cover with water. Stand overnight. Drain rice mixture and puree in a food processor until a fine crumb forms, adding 1-1/ cups water. Stir in curry powder and cardamom, season, then cover and put in a warm place for at least 8 hours, until bubbly. STEP 2 Steam potatoes until tender, then set aside to cool. Heat half of the ghee in a pan, then fry potatoes with garlic, cumin, coriander seeds and curry leaves, crushing potatoes as you go. Once golden, mix in herbs. STEP 3 Cook kebabs over moderate heat on a barbecue flat plate for about 10 minutes, until firm to touch, turning regularly.

STEP 4 Place a teaspoon of ghee on a non-stick mat set over a barbecue plate. Add /‰ cup dosa baŠer and spread until very thin. Cook until surface is dry to touch. Place meat from a kebab (minus skewer) on top, along with some potato mixture and yoghurt, then fold pancake around it immediately for crispiness. Repeat with rest of baŠer and fillings. Serve with chutney and extra coriander.