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1. Finely chop the onion, spinach, fresh cilantro, and green chili, and grate or mince the ginger.
0.5 piece onion,
1 cup baby spinach,
0.5 cup fresh cilantro,
1 piece green chili,
1 tsp ginger
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2. In a mixing bowl, whisk chickpea flour, ground turmeric, ground cumin, ground coriander, red chili powder, salt, and black pepper until well combined.
1 cup chickpea flour (besan),
0.2 tsp ground turmeric,
0.5 tsp ground cumin,
0.5 tsp ground coriander,
0.2 tsp red chili powder,
0.8 tsp salt,
0.2 tsp black pepper
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3. Gradually whisk water into the chickpea flour mixture to form a smooth, lump-free batter with a pourable, pancake-like consistency.
1.2 cup water
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4. Stir chopped onion, spinach, cilantro, green chili, ginger, lemon juice, and oil for batter into the bowl until evenly distributed. Let the batter rest for about 5 minutes.
0.2 piece onion,
1 cup baby spinach,
0.5 cup fresh cilantro,
1 piece green chili,
1 tsp ginger,
1 tbsp lemon juice,
1 tsp oil (for batter)
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5. Heat a nonstick skillet or cast-iron pan over medium heat and lightly brush or drizzle it with some oil for cooking.
2 tbsp oil (for cooking)
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6. Pour a ladle of batter onto the hot skillet and quickly spread it outward in a thin circle using the back of the ladle.
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7. Drizzle a few drops of oil around the edges and cook until the top looks set and the underside is golden with crisp spots, about 2 to 3 minutes.
2 tbsp oil (for cooking)
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8. Flip the pancake and cook the other side until golden and cooked through, about 1 to 2 minutes more. Transfer to a plate and repeat with remaining batter, adding a little oil to the pan as needed.
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9. Serve the hot chickpea flour pancakes right away with yogurt and chutney, or enjoy them plain.
0.5 cup yogurt (to serve, optional),
0.2 cup chutney (to serve, optional)
By mansi