Carrot and chickpea pancakes

SERVES 2

20g ginger, peeled and finely chopped

2 spring onions, finely chopped 1 carrot, grated

1 green chilli, deseeded (optional) and finely chopped, or large pinch of red chilli flakes 1tbsp coriander, finely chopped ¼tsp ajwain seeds, available from most supermarkets

¼tsp ground cumin

½tsp salt

125g fine chickpea flour

1-2tbsp ghee or groundnut oil

To serve

1 quantity garlic and red chilli chutney (see recipe, right)

Place all the ingredients, except for the ghee or oil, into a large bowl and mix, gradually adding 80-100ml cold water until the batter mix has the consistency of double cream.

Dip some kitchen paper into the ghee or oil and wipe the inside of a non-stick pan to coat. Heat the pan over a medium heat, then pour in one ladle of the batter and swirl the pan to get an even layer.

Cook for 35-40 seconds, then gently lift with a palette knife to check if it is golden. Flip and cook the other side for 35-40 seconds.

Remove from the pan and set aside until the remaining batter is cooked. Serve with garlic and red chilli chutney (see right).