Ingredients
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1 lb chickpea flour (about 450 g)
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2 spring onions, finely chopped
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1 teaspoon broken cumin seed (or ajwainseeds)
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1/2 bunch finely chopped fresh coriander
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1/2 teaspoon chili powder (or 1 finely chopped green chilli)
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1 teaspoon salt and 1/2 tsp black pepper
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1 pinch asafoetida powder
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1 1/4 pints water (about 700 ml)
Instructions
- Mix ingredients, then add water to make a batter.
- Leave to rest for an hour.
- Heat flat griddle or frying pan; spread a little oil on it.
- Pour in a little of the mix and spread it out with a wooden spatula so it thinly covers the pan.
- Cook for about a minute, then turn over.
- Serve with yogurt, pickles or chutneys.
- Note: to the mixture you can add grated carrots, garam masala other other spieces.