Ingredients:

  • 1 cup (120g) chickpea flour (besan)
  • 3/4 cup (180ml) water
  • 1 tbsp (15ml) neutral oil
  • 1/4 tsp (1.5g) salt
  • 1/2 tsp (2g) ground turmeric
  • 1/2 tsp (1g) ground cumin
  • 1/4 tsp (1g) chili powder
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30g) finely chopped red onion
  • 2 tbsp (15g) finely chopped fresh cilantro
  • 1 small (30g) green chili, minced
  • 1 tbsp (15g) grated ginger

Instructions:

  1. Whisk together the chickpea flour, turmeric, cumin, chili powder, salt, and pepper in a medium bowl.
  2. Slowly pour in the water while whisking continuously until the mixture is smooth and pourable.
  3. Stir in the oil, onions, cilantro, ginger, and green chili.
  4. Let the batter rest for 5 minutes to allow the flour to fully hydrate.
  5. Heat a non-stick skillet over medium heat and grease lightly with oil.
  6. Pour approximately 1/4 cup (60ml) of batter into the center of the pan and gently spread it in a circular motion toward the edges to create a thin, even disc.
  7. Cook for 2-3 minutes until the edges begin to lift and the surface looks matte.
  8. Flip carefully with a spatula, press down lightly, and cook for another 2 minutes until mahogany-colored and nutty smelling.