Grate sweet potato, yam, arrowroot, choko, cassava and onions into a large bowl. Sift chickpea flour into bowl then gradually add water. Add more chickpea flour and/or water until you have the consistency of thick cream.
Add Turmeric & Galangal Paste (recipe follows) plus curry powder to taste (optional) and Celtic sea salt to the vegetable batter. Mix together thoroughly and leave to sit for fifteen minutes.
Lightly oil heated frypan; drop spoonful of batter to required size (I find a ¼ cup measure makes a good size pikelet), cook two minutes one side then turn and cook other side. Serve hot or cold with mango chutney.
Turmeric & Galangal Paste
Ingredients:
- Turmeric roots
- Galangal roots – must be fresh (ratio is one quarter galangal to three quarters turmeric)
- 2-3 cloves garlic
- 2 small red chillies or to taste
- 3cm piece of fresh ginger
- ¼ teaspoon Celtic sea salt
- Extra Virgin Olive Oil
Method:
Process all ingredients finely in a food processor until it is paste-like. Heat oil in a pan and gently cook the paste until all excess moisture has been removed. If paste appears too dry, stir through extra oil until required consistency. Spoon paste into sterilised jars and store in the fridge.
Paste can be used as a base in any recipe calling for a curry flavour – just add other spices to suit.