For the buckwheat pancakes, combine the buckwheat flour, garam masala and salt in a large mixing bowl. Pour in 400ml water and whisk until smooth. Leave to stand while you prepare the pumpkin masala.
For the pumpkin masala, heat the oil in a large sauté pan over medium-high heat. Add the onion and fry gently for 3 to 4 minutes or until softened. Add the mustard seeds, cumin seeds and curry leaves and fry for 1 minute until fragrant. Stir in the ground turmeric and a pinch of salt. Throw in the pumpkin and sweet potato pieces, tossing to coat in the oil and spices.
Add the chickpeas and coconut cream, then pour over 200ml water and cover with a lid. Cook gently for 20 minutes or until the vegetables are soft, then set aside and keep warm.
Meanwhile, make the coconut chutney by combining all the ingredients in a small bowl with salt and pepper to taste.
To cook the pancakes, heat a little coconut oil in a non-stick frying pan over a medium heat. Pour in a ladleful of the batter and swirl to coat the base of the pan in a thin, even layer.
Cook gently for 2 to 3 minutes on one side or until the edges are lacy, golden and crisp. You should see bubbles appear on the surface of the pancake. Flip the pancake and cook for a further 2 minutes on the other side. Repeat with the remaining batter and oil.
To serve, spoon the pumpkin masala on top of the pancakes and garnish with some of the coconut chutney.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.