Watermelon pancakes and coconut and garlic fireball chutney

For two delicious Indian recipes with a difference, try Monisha Bharadwaj's dainty watermelon pancakes and piquant coconut chutney
By Monisha Bharadwaj
Watermelon pancakes and coconut and garlic fireball chutney
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 25 minutes plus 15 mins standing
  • Effort: easy



  • 300 g semolina, coarse
  • 3 tbsp plain flour
  • 4 tbsp watermelon, grated, white part only, plus juice from the white part
  • 2 tbsp brown sugar
  • 2 tbsp desiccated coconut
  • 1 pinches salt
  • 250 ml sunflower oil, for shallow-frying

For the coconut & garlic fireball chutney

  • 150 g desiccated coconut
  • 6 large cloves garlic, peeled
  • 2 tbsp chilli powder, or less if you want a milder chutney
  • 1 pinches salt
  • 1 tsp sugar
  • 1 tsp dried mango powder


--1. For the watermelon pancakes, mix the semolina, flour, watermelon, sugar, coconut and salt in a mixing bowl.2. You may need to add a little cold water to make the thick batter required. Allow to stand for about 15 minutes. 3. Heat a tablespoonful of sunflower oil in a large frying pan. Pour a ladleful of the batter into the centre and spread it in quick circles to make a flattish disc over the pan. 4. Cover the pan and allow the pancake to cook in its steam. When the underside has turned golden, dot the edges with some oil and flip the pancake over. Steam cook the other side in the same way. 6. Make all the pancakes similarly, and serve hot. 7. For the the chutney, grind the desiccated coconut in a blender or coffee mill to a coarse powder. 8. Add the garlic, chilli, salt, sugar and mango powder and blend until well-mixed. Store in a clean glass jar. 9. To serve, spread a thin layer of chutney over each pancake before rolling it up. Garnish with watermelon slices.

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