Whisk chickpea flour, water, cumin and salt into a smooth batter with no dry patches. Rest it for 10 minutes; while it rests, dice onion and tomato to about 5 mm and chop cilantro. Stir the vegetables into the batter after 10 minutes.

Ingredients

• 280 gChickpea flour (besan)
• 500 gBeverages, water, tap, drinking
• 120 gOnions, raw
• 200 gTomatoes, red, ripe, raw, year round average
• 20 gCoriander (cilantro) leaves, raw
• 3 gSpices, cumin seed
• 6 gSalt, table
• 20 gOil, olive, salad or cooking

Method

1. Whisk chickpea flour, water, cumin and salt into a smooth batter with no dry patches. Rest it for 10 minutes; while it rests, dice onion and tomato to about 5 mm and chop cilantro. Stir the vegetables into the batter after 10 minutes.
2. Have 40 g oil ready for the pan, brush the pan with some of it and heat to 175 °C. Pour in one quarter of the batter, spread to a 20 cm pancake and fry for 3 minutes; turn, add a little oil around the edge and fry 2 minutes more until dry on top and brown-speckled at the edge. Cook the remaining three pancakes the same way.