How to make it

  • Wash and chop the spring onions and pepper quite finely and set aside
  • Sift the Besan flour into a bowl
  • Add the salt, chilli powder and lemon juice
  • Add water gradually to the flour mix and keep stirring with a wooden spoon The batter should be easily droppable consistency - not too runny !
  • Add the chopped vegetables and any or all of the optional ingredients
  • Heat a non-stick frying pan, keeping it on low to medium heat
  • Spread a small amount of sunflower oil on the pan
  • Drop a ladleful of batter mixture in the middle of the pan and gently spread to make a circle
  • Let it cook for 3 - 4 minutes before you gently lift it with a fish knife. (If it is sticky and you cannot turn it easily, leave it for a further minute or two)
  • Turn it over and cook the other side for 3 - 4 minutes also. Some brown crusts should form and then you know it’s cooked

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