These pancakes can be eaten on their own, or filled with various ingredients such as peppers, paneer and tofu. You can also add a pinch of bicarbonate soda to the batter to make a lighter pancake. Try them both ways to see which version you prefer.
Ingredients
Makes: 10/12 pancakes
- 500g gram flour (chickpea flour)
- 1 red onion, finely chopped
- ½ teaspoon ground turmeric
- ½ teaspoon cumin seeds, toasted and ground
- a pinch of salt
- 750ml water, plus extra if needed
- 50g chopped fresh coriander
- 1 fresh green chilli, deseeded and finely chopped
- butter or oil, for frying
- 1 large ripe tomato, chopped, to serve
Method
- Put the flour, red onion, turmeric, crushed cumin seeds and a pinch of salt in a large bowl and mix to combine.
- Pour in the water and stir to combine. It should be a thick batter but still have a good pouring consistency, so add a little more water if needed to get it just right.
- Stir in the coriander and chilli.
- Heat a knob of butter or a drizzle of oil in a large non-stick frying pan or well-seasoned cast iron pan.
- Pour in a thin layer of batter to cover the base, rather like a crêpe.
- Cook until lightly golden on each side.
