Vegan chickpea and spinach pancakes from Ba!

Growing up with my mum (Ba) was a culinary feast of simple, delectable Gujarati food.

I remember the gentle wafts of spices pervading our home - mustard seeds popping excitedly in hot oil.

My mouth would water as the savoury spinach, fenugreek and onion pancakes came hot off the press.

I'm happy to say my children Camran, Camiel and Sumaiya got to savour her cooking when she was in her prime and feeding us with abundant Gujarati handwo, dhokhra and bhajias - much-loved savoury snacks, made from plant-based ingredients

For my kids the vibrant colourful foods from their Gujarati-Pakistani heritage has been a strong influence and so, long may the fusion continue!

INGREDIENTS:

1 pack of fresh or frozen spinach (250g)

2 garlic cloves

1 tsp of ginger

1 chilli

1 dessert spoon of chickpea flour

3 dessert spoons of wholemeal spelt flour

1/4 tsp of turmeric

1/4 tsp of red chilli powder

1/4 tsp of ground fenugreek/coriander powder powder

salt to taste

3 dessert spoons of soya-based yoghurt

1/4 tsp of citric acid

water

coconut oil to fry

MAKES 8 SUPER DELICIOUS PANCAKES

METHOD

1. grind the chilli and garlic and add to the flour mix

2. add the soya yoghurt and seasoning

3. add water and make to a runny consistency where it dollops off the spoon

4. use tablespoon of oil to fry in a non-stick frying pan