Chickpea Pancakes with Tamarind Salad

Add your gram flour to a bowl along with your cumin seeds, then pour in 260ml of water and a pinch of salt. Mix to a batter, then leave to sit for 30 mins.

Cut your cucumber in half. Grate one half, then pop it in a sieve set over a bowl. Add some salt, and leave to allow any excess liquid to drain out for 20 mins.

Finely dice your tomatoes, cucumber and red onion. Deseed your pomegranate in half.

Finely chop your green chillies and mint.

Drain your chickpeas. Add your tomatoes, chickpeas, diced cucumber, ½ of your chopped chilli and red onion to a bowl. Add your tamarind sauce and a pinch of salt, then give it a good mix.

Back to your grated cucumber. Discard any excess liquid, then pop your cucumber in a bowl. Add your yoghurt, mint and ½ of your chopped green chilli, along with a pinch of salt, then give it a good mix.

Heat a large non-stick frying pan over a medium-high heat.

Add a little oil, then add a ladle of your batter, and swirl it round the pan until it forms an even layer. Cook for 1 min, then flip over like a pancake. Cook for a minute on the next side.

Remove from the pan, then repeat with your remaining batter.

Place your pancake on a plate, then fill with your yoghurt and salad mixture. Fold the pancake over and serve!