Chickpea Pancakes - cooking recipe

Ingredients

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)

Preparation

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.
Heat some ghee (or oil) in a non stick frying pan over medium heat.
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.
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.