For the pancakes
- 80g chickpea flour, around 5 tablespoons
- 1 tablespoon yoghurt
- 150ml water
- ½ onion, finely chopped
- 1 spring onion, finely sliced, optional
- 1 garlic clove, grated
- ½ green chilli, finely chopped
- 1 small carrot, finely grated
- ½ teaspoon Himalayan salt
- Handful chopped coriander
For the asparagus
- 1 teaspoon coconut oil
- ½ teaspoon cumin seeds
- ¼ teaspoon Himalayan salt
- 8-10 asparagus spears
For the yoghurt chutney
- 3 tablespoons yoghurt
- ¼ teaspoon salt
- ¼ teaspoon red chilli powder
- ½ teaspoon honey or brown sugar, optional
- Pomegranate molasses or sweet thick balsamic vinegar
- Red chilli, thin slices
- Chilli flakes
1. Start by combining all the ingredients for the pancakes except for the water and mix together.
2. Now pour in the water and stir well until a smooth batter is formed.
3. Pre-heat a small pancake pan, then pour a large tablespoon of the batter on the pan and spread in circular motions using the back of the spoon very lightly. These pancakes should be very thin. Pour a few drops of oil around the edges of the pancake so that it cooks quicker.
4. After around a minute flip the pancake and let the other side cook, adding a few more drops of oil around the edges. Flip over once more if you like it to be more brown.
5. In a separate pan, melt the coconut oil and let the cumin seeds cook on low heat for a minute, then add the asparagus and sprinkle the salt over all the asparagus. Let these cook on low heat for around 10 minutes and stir in the pan at regular intervals.
6. For the yoghurt chutney, simply combine and stir all the ingredients together, taste for salt and chilli and add more if required.