Prue Leith’s Indian Chickpea Pancakes with Chicken Bites

  • Makes : 4
  • Difficulty level : Easy
  • Type : Breakfast

Mango chutney, fiery fried chicken bites, fresh tomato salad, raita, rocket and a sprinkling of Bombay mix – there’s no end of delicious flavours layered up atop of these chickpea pancakes.

Made with Prue’s World All-Purpose Cast Iron Flat Pan and Prue’s World Stainless Steel Falafel Scoop.


  • For the pancakes
  • 150g chickpea (gram) flour 
  • ¼ tsp turmeric 
  • ½ tsp baking powder 
  • 1 tsp nigella seeds 
  • 2-3 tbsp vegetable oil for frying
  • 2 tsp medium curry powder 
  • ½ tsp garam masala 
  • ½ tsp salt 
  • 240ml water 
  • For the chicken bites
  • chicken breasts roughly chopped
  • 1 tsp ginger finely grated
  • ½ green chilli deseeded and roughly chopped
  • 100g grated courgette 
  • 2 tbsp tikka curry paste 
  • clove garlic, minced 
  • ½ tsp salt 
  • For the tomato salad
  • medium tomatoes deseeded and diced
  • 1 tbsp coriander roughly chopped
  • ½ small red onion finely sliced
  • Juice of half a lime 
  • For the raita
  • 2 tbsp plain yoghurt 
  • Juice of 1 lime 
  • 2 tbsp mint chopped
  • to taste Salt and pepper 
  • To serve
  • 4 tbsp mango chutney 
  • 4 tbsp Bombay mix 
  • A small handful of rocket leaves 


  1. For the pancakes, mix all the ingredients together except the water and oil, then make a well and gradually whisk in the water. Beat until smooth then rest the batter for 20 minutes.
  2. For the chicken bites, put the chicken in a food processor with all other ingredients except for the courgette. Pulse until the mix comes together. Transfer to a bowl and stir in the courgette. Shape with the Falafel Scoop into 20 bites, dipping the scoop into cold water between each bite. Chill for at least 15 minutes.
  3. Mix all the tomato salad ingredients together.
  4. Mix all the raita ingredients.
  5. Heat the Flat Pan on a medium heat and grease with a little oil. Pour in ¾ of a ladle of pancake batter and cook the pancake for 2 minutes, flip over and cook the other side. Remove the pancake and keep warm, loosely covered with foil. Repeat to make 4 large pancakes.
  6. Heat a little more oil in the Flat Pan on a medium heat. Fry the chicken bites in batches, turning them once, until golden and cooked through. Keep warm.
  7. To serve, divide the pancakes between 4 plates, spread each with mango chutney, then layer on the tomato salad, chicken bites, raita, rocket leaves and Bombay mix.