Zucchini Mint Chilla

Let’s make something good.

1. Whisk the chickpea flour, water, cumin & salt into a smooth batter. Rest for 5 minutes.
2. Stir in the prepared vegetables & herbs. Add a spoonful of water if the batter does not spread.
3. Brush a non-stick pan with a little oil over medium heat. Spread one quarter of the batter into a thin pancake.
4. Cook for 2–3 minutes per side until set, golden & cooked through with no wet batter. Repeat to make four pancakes.