300g Chickpea flour
1tsp Garam Massala
1tbsp Nigella seeds
Pinch Chilli flakes
Salt and pepper
1/2tsp Bicarb soda
2 Spring onion, finely sliced
2 tbsp Coriander stalk, finely chopped
Coconut oil for frying
Place all of the ingredients in a large bowl, mix well then slowly mix in cold water until you reach a fairly thick pancake consistency. Set the mixture aside to infuse for around 20-30minutes.
In a large non-stick frying pan, melt a teaspoon of coconut oil over a medium/high heat. Once the pan is hot fry batches of the pancake mixture until you see bubbles start to appear on the surface of the pancakes (one or two minutes). At this stage flip the pancakes over and cook for a further two minutes.
Serve with a shredded coconut & tomato salad and some mango chutney