Besan Pancake (Indian-Style chickpea pancake)

Ingredients

• 1 cup Chickpea Flour (Besan)
• 1 Medium tomato Finely Chopped
• 1/4 cup Grated Carrot
• 1/4 cup Onion (I prefer red onions) Finely Chopped
• 1/4 cup Bell peppers (pick the colors you prefer, I always enjoy red and orange) Finely Chopped
• 1 Green Chili (optional) Finely Chopped
• 1/4 tsp Turmeric Powder
• 1/4 tsp Red Chili Powder Adjust to taste
• 1/4 tsp Ajwain (Carom Seeds) Helps with digestion
• 1/4 tsp Salt
• 3/4 cup Water Adjust water to how thick you want to make your chickpea pancake.

Instructions

1. 1
   Step 1: Make the Batter In a mixing bowl, combine chickpea flour, chopped onions, peppers, grated carrots, green chili, cumin seeds, turmeric powder, red chili powder, and ajwain. Add salt to taste.Slowly add water and whisk to form a smooth, lump-free batter. The batter should be of pouring consistency, neither too thick nor too runny.
2. 2
   Step 2: Heat the PanHeat a pan or griddle on medium heat and lightly grease it with oil or ghee.
3. 3
   Step 3: Pour the BatterPour a ladleful of batter onto the pan and spread it out gently in a circular motion to make it as thin as possible, this way it will cook faster.
4. 4
   Step 4: Cook the PancakeCook the chilla for 2-3 minutes on one side until the edges start lifting and the surface appears cooked. Drizzle a little oil around the edges and on the surface. Flip the pancake and cook for another 1-2 minutes until both sides are golden and crisp.
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   Step 5: ServeServe the chickpea pancake hot with a side of yogurt, mint chutney, or pickles for extra flavor. I like to eat it like a crepe, where I could saute some veggies and add it inside for the extra fiber for the slow weekends when I have more time. Otherwise they can be a quick pancake you could make and head out the door.