Preparation info

  • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 1 lb gram flour
  • 1 tsp ajwain seeds (you can use coarsely broken cumin seeds instead)
  • ½ tsp chilli powder or 1 finely chopped green chilli
  • A pinch of asafoetida
  • 3 tbsp oil
  • 2 spring onions, finely chopped
  • ½ bunch fresh coriander, finely chopped
  • pint water
  • 1 tsp salt
  • ½ tsp black pepper


  • Mix the dry ingredients, then add water to make a pancakey batter.
  • Leave to rest for an hour.
  • Heat a flat griddle, frying pan or pancake pan, and spread a little oil on it.
  • Using a spoon or jug, pour a little of the mix and spread it out with a wooden spatula so it thinly covers the pan (in a circle if you can manage it).
  • Cook for about a minute, then turn over (you may need to flip over twice).
  • Serve with yoghourt, pickles or chutneys. My son ate them with ketchup.