In a bowl, add 150 grams of chickpea flour, 250 ml of water and salt. Mix well.
Now, add 1/4 tsp of turmeric, 1 tsp of ajwain and ginger to the mixture.
Chop bell peppers, tomatoes, onion, coriander leaves and green chilies.
Additional tip: Remove the seeds and watery parts from the tomatoes.
Add all the chopped veggies to the batter and stir.
Heat a pan over low flame and pour one large spoonful of batter.
Add a few drops of oil around the edges of the pancake.
Cook for at least 2 minutes over medium flame, then flip the pancake.
Fry it for another 1-2 minutes and you’re done!
Enjoy it with green chutney or any other dip of your choice.