Besan (Chickpea) Pancakes + Cucumber Mint Raita

Besan Pancakes

Ingredients:

1 cup (heaped) Besan flour

1 onion (chopped)

Salt to taste

1 tsp Ajwain seeds

1 tsp Cumin seeds

1/2 tsp Winter or Summer Spice Mix

1-2 cups water

Ghee for cooking

Fresh Coriander for garnish

Method:

1. In a large bowl mix besan flour, onion, salt, ajwain, turmeric & cumin seeds

2. Add water and mix well to make a smooth batter

3. Heat non-stick pan or tawa and drizzle on 1 teaspoon of ghee

4. Spoon 2-3 tbsp of the batter onto the pan and spread to make a pancake

5. Shallow fry for about 30 seconds, then flip over and cook on other side for ½ minute

6. Spoon a little more oil or ghee on the sides of the pancake to make it crisp

7. Flip it one more time and cook for about 10 seconds

8. Repeat until all the batter is used and serve hot with chutney

Cooling Cucumber and Mint Raita (Yoghurt)

Ingredients:

2 cups cucumber, grated

1 cup plain yogurt (preferably room temperature)

1 tablespoon fresh mint leaves, finely chopped

1/2 teaspoon cumin powder

1/4 teaspoon coriander powder

Salt to taste

Instructions:

1. Squeeze excess water from grated cucumber.

2. In a bowl, combine cucumber, yogurt, mint, cumin powder, and coriander powder.

3. Mix well and add salt to taste.

4. Chill before serving.