Cheela, Chickpea Flour Pancakes

📝 Ingredients

• 100 g chickpea flour (gram flour)
• 160 ml cold water
• ½ red onion (about 60 g)
• 1 tomato (about 120 g)
• 10 g fresh coriander
• ½ tsp turmeric + ½ tsp cumin seeds
• 2 tsp rapeseed oil
• 4 eggs
• 150 g natural yoghurt
• Salt, black pepper

🍴 Utensils

• Mixing bowl
• Bowl
• Whisk
• Non-stick frying pan (24 cm)
• Ladle
• Spatula

📖 Steps

1. In a large bowl, mix the chickpea flour, turmeric, cumin and ½ tsp salt. Gradually pour in the water, whisking, until you have a smooth, lump-free batter. Leave to rest for 10 min: the flour hydrates and the pancakes hold together better.
2. While it rests, chop the red onion very finely. Halve the tomato, scoop out the seeds with a spoon (they would make the batter watery) and finely dice the flesh. Chop the coriander, keeping a few whole leaves for the end.
3. Beat the eggs in a bowl with a pinch of salt and pepper, then set aside. Stir the onion, tomato and chopped coriander into the rested batter: it should have the consistency of a slightly thick pancake batter; add 1 to 2 tbsp water if needed.
4. Heat a non-stick frying pan over a medium heat and grease it with ½ tsp oil spread with kitchen paper. Pour in a quarter of the batter (about one ladleful) and immediately spread it out in a spiral with the back of the ladle to form a thin pancake.
5. Cook for 2 to 3 min, until the edges lift away and the underside is golden in places, then flip with a spatula and cook for another 1 to 2 min. Keep on a covered plate and repeat to make 4 cheelas, oiling the pan each time.
6. Reduce to a low heat, pour the beaten eggs into the pan and stir gently with a spatula for 2 to 3 min, until set but still creamy. Take them off the heat just before they reach the texture you want: they keep cooking.
7. Spread a spoonful of yoghurt over each cheela, add the scrambled eggs and the reserved coriander leaves, then roll up. Serve immediately, 2 cheelas per person.