Cooking time


For 3 Person(s)


  • 280 g (10 oz) gram flour
  • 2 tbsp vegetable oil
  • 200 ml (7 fl oz) water
  • 2 tbsp curry powder
  • 100 g (3 ½ oz) mixed vegetables finely chopped and precooked tin kidney beans


  1. Stir the gram flour and curry powder in a large mixing bowl.
  2. Gradually add the water and mix until the mixture resembles a pancake mix, not too runny and not too thick.
  3. Boil the mixed vegetables in water, until soft, and heat the tinned kidney beans and add to the mixture.
  4. Heat the oil in a frying pan and spoon in one ladle of the batter.
  5. Fry on one side for a minute or two; then cook the other side by flipping with a spatula.
  6. Serve when pancakes are lightly browned on both sides.