Serves: 4
Total Calories: 556

4 cups (1 recipe) Classic Spicy Curry Sauce
1/2 cup chickpea flour (besan)
1 fresh green chili pepper, such as serrano, minced with seeds
1/8 teaspoon salt, or to taste
1/8 teaspoon baking soda
1/4 cup water
2 to 3 tablespoons peanut oil
2 tablespoons finely chopped fresh cilantro, including soft stems
1/4 teaspoon Garam Masala

1. Prepare the curry sauce and leave it in the pan. In a small bowl, mix together the chickpea flour, green chili pepper, salt, and baking soda, then add the water to make semi-thin batter. Set aside 15 to 20 minutes.

2. Heat 1 tablespoon oil in a medium skillet over medium heat. Add about 1 tablespoon the batter and spread it with a spoon to make a 1 1/2-inch pancake. As it firms up, push to one side of the skillet and make similar pancakes with the remaining batter, adding more oil as needed.

3. Turn over each pancake that is on the side of the pan as the bottom browns, about 30 seconds. Allow the second side to brown, about 30 seconds, then transfer the pancake to a plate. Continue until all the batter has been used.

4. Add the pancakes to the curry sauce and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and summer until pancakes absorb the juices from the sauce, 5 to 7 minutes. Transfer to a serving dish, garnish with the cilantro and garam masala, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 556
Calories from Fat: 422

More Recipes from the 1000 Indian Recipes Cookbook:
* Vegetarian Curries
Anaheim Peppers in Spicy Tamarind Sauce
Bitter Melon Curry
Butter-Cream Sauce with Fresh Tomatoes
Buttermilk and Cucumber Creamy Curry
Chickpea Pancakes in Curry Sauce
Classic Spicy Curry Sauce
Crispy Fried Okra in Yogurt Sauce
Curried Almond and Poppy Seed Potatoes
Curried Baby White Turnips with Turnip Greens
Curried Eggplant with Hot and Spicy Lentil Nuggets
Curried Fresh Peas or Corn and Potatoes
Curried Jackfruit
Curried Soybean Nuggets
Diced Potato Curry with Pickling Spices
Eggplant Curry with Sambar Powder
Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
Hyderbadi Spicy Eggplants with Roasted Peanut and Sesame Sauce
Kerala Cucumber Curry
Kerala Mixed Vegetable Curry
Lotus Root Balls in Classic Curry Sauce
Mango Curry with Split Pigeon Peas
Minty Green Curry Sauce
Minty Pot-Roasted Potato Curry
Mixed Vegetables in Tomato-Cream Sauce
Mushrooms in Almond and Poppy Seed Sauce
Mustard Greens with Cauliflower Florets
Nani Mama's Yogurt Curry with Onion Fritter
Onion Wedges in Curry Sauce
Peach Halves in Savory Ginger-Peach Sauce
Pot-Roasted Fried Whole Potatoes in Yogurt Curry
Punjabi Chickpea Drops Curry
Punjabi Chickpea Flour Bits in Curry Sauce
Punjabi Mustard Greens
Quick Potatoes and Peas Curry with Tomato Sauce
Quick Punjabi Yogurt Curry
Rajasthani Chickpea Flour Bits in Yogurt Sauce
Rajasthani Potato Curry
Simple Turnip Curry
Sindhi Mixed Vegetables with Split Pigeon Peas
Sindhi Tamarind Curry with Vegetables
Soupy Gujarati Curry
South Indian Pumpkin Curry with Split Pigeon Peas
South Indian Yogurt Curry
South Indian Yogurt and Coconut Milk Curry with Vegetables
Soybean Nugget Curry with Red Bell Peppers
Spicy Curried Chickpea Drops
Spicy Lentil Nugget Curry with Potatoes
Spicy Okra Curry
Spicy Puréed Spinach Greens
Spicy Yogurt Curry with Spinach Ribbons
Spinach Balls in Green Curry
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Stuffed Bell Peppers in Tomato-Cream Sauce
Stuffed Potato Balls in Tomato and Coconut Chutney Curry
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Yogurt and Potato Curry
Yogurt-Cream Sauce with Nuts
Zucchini Balls in Creamy Tomato Sauce