Besan Chilla (Indian CP Pancakes)

Active time: 20m

Total time: 20m

Process

1. Preparation:
   1. Dice the onion, tomato and chilli finely
   2. Grate the ginger
   3. Dry-roast the cumin seeds and ajwain. Then add the asafoetida briefly, don’t let it burn.
2. Mix together the chickpea flour and spices, then add the coriander, oil and water. The water should make a thick-but-pourable batter; adjust as necessary. Should rest for 15 minutes.
3. Lightly cook the onion then the rest of the veg. Don’t burn. Remove from heat and mix through the batter.
4. Heat a pan with a small bit of oil over medium-high heat, then then it down to medium.
5. Pour a ladle of batter into the pan, quickly spread it into a round.
6. Allow to cook until the edges start to rise, then flip (and press down the edges)
7. Fry until cooked completely and starts getting golden spots.