Ingredients

• 1 full cup besan gram flour (chickpea flour)

• 2 small courgettes (1 cup grated flesh). You can also use tori/turai/ghia/zucchini/zuchetta

• 1 medium onion, finely chopped

• 1 green chilli, finely chopped

• 1/4 tsp. chilli powder, optional

• 1/2 tsp. roast cumin powder (you can add carom or ajwain seeds instead to give a different flavour)

• 1 level tsp. salt, adjust to taste

• 1 tbsp. finely chopped coriander leaves

• 1/4 tsp. Garam Masala

• Oil for pan frying

• You can also add 2-3 tbsp. finely chopped onions, if you wish

Instructions

1. Top and tail courgettes. There is no need to peel if they are fresh. Grate.

2. Place flour and all dry ingredients in a large bowl.

3. Add sufficient water, a little at a time, and beat to make a smooth batter of thick, custard like consistency.

4. Add Courgette, chillies and coriander leaves and beat in. Add more water if necessary. The batter should be thin enough for you to be able to spread pancakes on a pan.

5. Heat 1 tsp. oil in a frying pan. Once hot, wipe gently with a kitchen paper soaked in water. This will spread a thin, even film of oil on the pan.

6. Pour a small ladle full of batter on the pan and spread it with circular motions, until you have a thin pancake.

7. Pour 1 tsp. oil from around the edges and a few drops on top. Cook for a couple of minutes.

8. Gently ease it off using a flat spatula and flip it over. Cook for 2-3 minutes on each side, until brown spot begin to appear on one side and the whole surface looks golden brown on the other side. It should be slightly crisp.

9. Serve straight away, with chilled natural yoghurt and a pickle of choice.

10. Tomato chutney is also nice with these pancakes.

Notes

• You can use lauki or bottle gourd in place of courgettes.