Besan chilla with spinach and spiced tomato sauce

Ingredients

For 1 serving

• Chickpea flour55 g
• Spinach50 g
• Red onion0.3
• Turmericto taste
• Tomato passata100 g
• Curry powderto taste
• Sunflower oil2 teaspoons
• Saltto taste

Method

1. Put the chickpea flour in a bowl and slowly whisk in a little less than twice its weight of cold water; add the turmeric and salt and whisk until the batter is smooth.
2. Wash the spinach, dry it and roughly chop it; peel the red onion and slice it very thinly; stir both into the batter.
3. In a small pan warm the tomato passata with a pinch of salt and the curry powder over medium-low heat for 5 minutes, until slightly thickened and fragrant.
4. Meanwhile heat a non-stick pan over medium heat, grease it with half the sunflower oil, pour in half the batter and spread it into a thin round.
5. Cook for 3 minutes, until the edge lifts and the underside is golden, flip and cook for another 3 minutes; repeat with the remaining oil and batter.
6. Serve the chillas hot with the spiced tomato sauce.