Chickpea flour chilla with tomato and coriander

Ingredients

For 1 serving

• Chickpea flour60 g
• Tomatoes50 g
• Onion18 g
• Cilantro5 g
• Turmeric2 pinches
• Sunflower oil2 teaspoons
• Saltto taste

Method

1. In a bowl, whisk the chickpea flour with the turmeric, salt and water added a little at a time, until you have a lump-free batter as runny as crêpe batter.
2. Wash the tomato and chop it, discarding the seeds; peel and finely chop the onion; chop the fresh coriander. Stir them into the batter.
3. Heat a non-stick frying pan over medium heat with a film of sunflower oil, pour in the batter and spread it into a thin round with the back of the ladle.
4. Cook for 2–3 minutes, until the edges lift and the top looks dry, then flip and cook for 2 more minutes until golden; if there's enough batter for two chillas, grease the pan again and repeat.