Chickpea Pancakes (Besan Chilla) with Tomato Chutney

Ingredients

• 160 gChickpea flour
• 220 mlWater
• 450 gTomato
• 120 gOnion
• 2 cloveGarlic
• 10 gGinger
• 80 gSpinach
• 20 gCoriander
• 30 gRapeseed oil
• 1 gTurmeric
• 4 gCumin
• 2 gChili powder
• 1 gGaram masala
• 7 gSalt
• 20 gLemon

Instructions

1. 1

   Prep the chutney

   • Peel and finely dice the onion
   • Peel and finely chop the garlic
   • Peel and finely grate the ginger
   • Dice the tomatoes
   • Roughly chop the cilantro
2. 2

   Cook the chutney

   • Heat oil in a small pot
   • Sauté the onion until translucent
   • Briefly toast the garlic and ginger
   • Add tomatoes and spices
   • Simmer over medium heat until thickened
   • Season with lemon juice
   • Keep warm or let cool
3. 3

   Mix the batter

   • Combine chickpea flour and spices in a bowl
   • Whisk in water gradually until a thick, pourable batter forms
   • Let the batter rest briefly
   • Fold in the vegetables
4. 4

   Cook the chilla

   • Preheat a pan over medium heat
   • Spread a thin film of oil in the pan
   • Pour in batter and spread thinly
   • Cook until the surface looks set
   • Flip and cook the other side until golden
   • Repeat with remaining batter
5. 5

   Serve

   • Plate the chilla
   • Serve with tomato chutney
   • Sprinkle with fresh cilantro if desired