Roasted Broccolini + Chickpea Pancakes

Name: Roasted Broccolini + Chickpea Pancakes
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ tsp red chilli powder; 2 cups [240 g] chickpea flour; Fine sea salt; ½ tsp ground black pepper; ½ cup [97 g] Indo-Sichuan Sauce; 2 Tbsp extra-virgin olive oil; 2 bunches broccolini (total weight 1 lb [455 g]); 4 Tbsp [60 ml] extra-virgin olive oil to fry; 1 green chilli, minced; 2 Tbsp chopped cilantro; ½ tsp ground turmeric; ½ tsp Fine sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Flavor Equation

By Nik Sharma

Published 2020

About

Besan chilla, chickpea pancakes—or chickpea omelets, as my dad calls them—are best eaten as soon as they come off the hot pan. Smear the pancake generously with the Indo-Sichuan Sauce, throw in a couple of roasted broccolini stalks, wrap, and take a big bite.

Ingredients

For the broccolini

2 bunches broccolini (total weight 1 lb [455 g])

Asia
India
Side dish
Starter
Breakfast
Brunch
Vegan

Method

To prepare the broccolini, preheat the oven to 425°F [218°C]. Line two baking sheets with aluminum foil and place a wire rack on top of each.

Trim the ends of the broccolini stalks. Rub them with the olive oil, black pepper, and salt. Divide and spread the broccolini over the t