Crispy Tomato and Onion Pancakes

1.In a mixing bowl, combine the wheat flour (2 cups), salt (1 teaspoon), and water (1 cup) to form a smooth batter. Let it rest for 15 minutes.

2.In a pan, heat 1 tablespoon of oil over medium heat. Add cumin seeds (½ teaspoon) and let them sizzle for a few seconds.

3.Add the finely chopped onions and sauté until they turn translucent.

4.Stir in the chopped tomatoes (2 medium), green chillies (1-2), ginger garlic paste (1 teaspoon), chilli powder (1 teaspoon), and turmeric powder (¼ teaspoon). Cook until the tomatoes (2 medium) soften and the mixture thickens, about 5-7 minutes. Remove from heat and let it cool slightly.

5.Once the tomato and onion (1 large) mixture has cooled, fold it into the rested batter until well combined.

6.In a non-stick frying pan, heat 1 tablespoon of oil over medium heat. Pour a ladleful of the batter into the pan, spreading it into a round pancake shape.

7.Cook for about 3-4 minutes on one side until golden brown, then flip and cook for another 2-3 minutes on the other side. Repeat with the remaining batter, adding more oil as needed.

8.Serve the crispy pancakes hot, garnished with fresh coriander leaves.