Chickpea Flour Pancakes (Besan Chilla)

For 2 servings

• gram flour (chickpea flour)150 g
• water200 ml
• onion, finely chopped1/2
• tomato, finely chopped1/2
• turmeric1/4 tsp
• chilli powder1/4 tsp
• saltto taste
• fresh coriander, chopped2 tbsp
• vegetable oil, for cooking2 tbsp

1. 1

   In a large bowl, whisk the gram flour and water together gradually, adding the water a little at a time rather than all at once, this makes it much easier to avoid lumps forming. Keep whisking until you have a smooth batter with the consistency of regular pancake batter, no dry pockets of flour should remain.

2. 2

   Stir in the chopped onion, tomato, turmeric, chilli powder, salt and coriander, mixing well so everything is evenly distributed through the batter.

3. 3

   Heat a small amount of oil in a non-stick frying pan over medium heat, tilting the pan slightly so the oil coats the surface evenly.

4. 4

   Pour a ladleful of the batter into the centre of the pan and immediately spread it outward in a circular motion using the back of the ladle, working from the middle out, this needs to happen quickly before the batter starts to set, aim for a thin, even pancake rather than a thick one.

5. 5

   Cook for 2 to 3 minutes without moving it, you'll know it's ready to flip when the edges start to lift away from the pan on their own and the underside looks golden when you carefully peek beneath with a spatula. Flip and cook for a further 2 minutes on the other side.

6. 6

   Repeat with the remaining batter, adding a little more oil to the pan between pancakes as needed, and give the batter a quick stir before each pour since the vegetables can settle towards the bottom.

7. 7

   Serve warm with chutney or yoghurt, if you like.