Chickpea Pancakes

• 500 g besan flour (chickpea flour)
• 2 cups water
• 1/3 cup oil
• 2 tablespoons ginger, minced
• 1/2 cup red capsicum, finely diced
• 2 tablespoons of fresh mint, chopped
• 1 teaspoon salt
• 2 shallots, sliced finely
• 1 pinch nigella seeds
• ghee (for frying) or other oil (for frying)

1. Whisk together the flour and water to make a batter of pouring consistency. Adjust with more flour or water as necessary. Stir in the remaining ingredients.
2. Heat some ghee (or oil) in a non stick frying pan over medium heat.
3. Spoon 1/4 cup batter into pan and cook until the top starts looking a little dry and bubbles appear. Turn and cook til other side browned. Remove and keep warm. Repeat with rest of batter.
4. Serving ideas; topped with sweet chutney, some yoghurt mixed with lemon juice, as well as chopped coriander. Or sauteed mushrooms, wilted spinach and spiced chutney. Or a meat version with the chicken mentioned above.

water, oil, ginger, red capsicum, mint, salt, shallots, nigella seeds, ghee

Taken from www.food.com/recipe/chickpea-pancakes-195276 (may not work)