Ingredients
- 120 g gram (chickpea) flour
- ½ tsp ground turmeric
- ½ tsp ground cumin, or cumin seeds
- ¼ tsp ajwain (carom) seeds (optional, but lovely for digestion)
- ½ tsp sea salt
- About 200 ml water
- 1 small red onion, very finely chopped
- 1 small tomato, deseeded and finely chopped
- 1 green chilli, finely chopped (optional)
- A small handful of coriander, chopped
- 1 tsp grated fresh ginger
- Olive or coconut oil, for frying
To serve
- Coconut yoghurt or homemade yoghurt
- Green chutney or a squeeze of lime
Method
- Make the batter: whisk the gram flour, spices and salt with enough water to make a smooth batter like single cream. Leave to rest for 10 minutes.
- Add the vegetables: stir in the onion, tomato, chilli, coriander and ginger.
- Cook: heat a little oil in a non-stick frying pan over a medium heat. Pour in a ladle of batter and quickly spread it into a thin round. Cook for 2–3 minutes, until the underside is golden and the top looks set, then flip and cook for 1–2 minutes more.
- Repeat: keep warm while you cook the rest, adding a little oil each time.
- Serve: serve hot with yoghurt and chutney or lime.
Why it's good for you: Chickpea flour is naturally gluten-free and rich in plant protein, fibre and folate, so these pancakes keep you full for hours. Cumin, ginger and ajwain have long been used in Indian cooking to ease digestion and wind.
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