Crispy Tomato and Onion Pancakes

1.In a mixing bowl, combine the wheat flour, salt, and water 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 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, green chillies, ginger garlic paste, chilli powder, and turmeric powder. Cook until the tomatoes soften and the mixture thickens, about 5-7 minutes. Remove from heat and let it cool slightly.

5.Once the tomato and onion 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.