Indian Pancakes

Serves 1-2
Time 20 minutes


1 cup chickpea flour (besan flour)
1 tsp turmeric
¼ tsp cayenne pepper
¼ tsp cumin
Salt and pepper
1½ cups water
½ red onion, finely chopped
1 green chilli, deseeded, finely chopped
2 tbsp extra virgin olive oil


To Serve:
Mango chutney or lime pickle
3 tbsp Greek yoghurt
¼ cup fresh coriander, chopped


In a bowl whisk together the flour, turmeric, cayenne, cumin and salt and pepper to taste. Whisk in the water until smooth, then stir through the red onion and green chilli.

In a non-stick frypan, heat 1 tbsp extra virgin olive oil until hot. Pour in ¼ cup of batter, spread out across the pan, and cook until the bottom has browned and then flip over to cook the other side. Repeat for remaining batter.

Heat the lime pickle or chutney in a small saucepan. Roll the cooked pancakes up and place on a serving plate with the pickle or chutney and some Greek yoghurt and coriander.