Indian Pancakes

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

This recipe is created in partnership with Good Chef Bad Chef by nutritionist Rosie Mansfield.

1. 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. 2. 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.

3. 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.

*Also known as chilla or pudla - classic Indian pancake made with chickpea flour is a popular breakfast in North India.