- 1 cup besan (chick pea flour)
- A pinch of asafetida
- ½ tsp red pepper powder/ Chili Powder
- ¼ tsp fine garlic paste
- A pinch of Salt
- Cooking Oil
- Grated Carrot (Optional)
- Grated Spinach (Optional)
- Grated Onion (Optional)
- Grated Beans (Optional)
Place besan (chickpea flour), salt, red pepper powder, garlic paste and asafetida in a large mixing bowl. Add enough water to make a smooth batter (stirring continuously). You may use your hand or a whisk. Keep aside for at least 1 hour.
After an hour add salt to taste and mix well. Now spread ¼ tsp of oil on a non-stick skillet over medium heat. Stir the batter and pour a ladle full of batter in the center of skillet. Spread the batter with the back of the ladle.
Cook uncovered for 2-3 minutes. Turn over and cook for one more minute until it is golden crispy.
Repeat with remaining batter, stirring before using.
Serve with Cilantro chutney or Tomato chutney or Mango chutney and plain yogurt or Raita.