Chickpea flour chilla with vegetables and raita

Ingredients

For 1 serving

• Chickpea flour70 g
• Tomatoes60 g
• Red onion30 g
• Spinach50 g
• Cumin1 teaspoon
• Turmeric1 pinch
• Nonfat Greek yogurt120 g
• Cucumber80 g
• Mint3 g
• Sunflower oil2 teaspoons
• Saltto taste

Contains: lactose,

In season: June – September

Method

1. In a bowl whisk the chickpea flour with the cumin, turmeric, a pinch of salt and enough cold water, added in a thin stream, to make a smooth, pourable batter like a crêpe batter.
2. Finely chop the tomatoes, red onion and washed spinach and stir them into the batter.
3. Grease a non-stick pan with a little of the sunflower oil and heat it over medium heat. Pour in half the batter, spread it into a thin disc and cook for 3 minutes per side, until golden and it comes away from the pan. Repeat with the rest.
4. Meanwhile grate the cucumber, squeeze it well and mix it with the Greek yoghurt, chopped mint and a pinch of salt.
5. Serve the chillas hot with the raita.