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10 minutes
PREP TIME
10 minutes
Cook Time
2
Serves
20 minutes
Total
INGREDIENTS
100–120 g chickpea flour (besan)
200 ml water
1 small onion, finely chopped
1–2 green chillies, finely chopped
50 g capsicum, finely chopped
2–3 tablespoons coriander leaves, chopped
1/2 teaspoon turmeric powder
Salt to taste
1 tablespoon oil for cooking
Ensure the batter is not too thick; adjust water for desired consistency.
Add vegetables of your choice for extra nutrition and flavour.
Instructions
In a mixing bowl, combine chickpea flour, water, turmeric powder, and salt to form a smooth batter.
Add chopped onion, green chillies, capsicum, and coriander leaves to the batter, mixing well.
Heat a non-stick pan over medium heat and add oil.
Pour a ladleful of the batter onto the pan, spreading it evenly.
Cook for 3–4 minutes until the edges lift and the bottom is golden brown.
Flip and cook the other side for another 2–3 minutes.
Repeat with the remaining batter.
Serve hot with chutney or sauce.