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1. Put the gram flour, 2 tsp salt and the spices in a bowl, then mix to combine.
2. Stir in the onion, tomato, chilli, ginger and coriander.
3. Pour in 150ml water and mix until you have a thick but pourable batter.
4. Add up to 80ml more water if needed.
5. Heat a tawa or non-stick large frying pan over a high heat and, once hot, reduce the heat to medium and add some of the oil or ghee.
6. Stir the batter, then ladle 2 tbsp into the centre of the pan.
7. Spread it out into a thin pancake.
8. Cook until the edge begins to lift from the pan, about 1-2 mins.
9. Flip and press down gently using a spatula.
10. Fry until golden spots appear and it is cooked through, about 1-2 mins.
11. Repeat with the remaining oil and batter, ensuring the pan remains stays hot but not too hot, to avoid burning.
12. Serve with chutneys and masala tea.

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