Spinach pura pancakes with love from Ba

Growing up with my mum was a culinary feast of simple but delectable Gujarati food from India.

I remember the gentle waft of cumin seeds, coriander and turmeric spices pervading our home - mustard seeds popping excitedly in the hot groundnut oil.

My mouth would positively water as the savoury spinach, fenugreek or onion pancakes came hot off the press. I'm happy to say my daughter Sumi gets to witness that too. She gets the first of the batch from grandma now!

INGREDIENTS

Handful of dry methi leaves

2 garlic cloves

1 chilli

1 heaped dessert spoon of chickpea flour

2 heaped dessert spoons of wholemeal flour

3 dessert spoons of yoghurt

salt to taste

1/2 tsp of turmeric powder

1/2 tsp of cumin/coriander powder

1/2 tsp chilli powder

Add water

1 tsp sunflower oil to fry each pancake on non-stick frying pan

Ba here shares her recipe

METHOD

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

2. add the yoghurt and seasoning

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

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