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It's always a pleasure to harvest the ingredients that we need.
I choose the Peruvian Collnew for this recipe, an orange hot chili pepper.

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This month I'm hosting the event It's a Vegan World - Indian.
The event is created by Vaishali from Holy Cow!.

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During this hosting experience, I'm cooking many indian dishes: indian cuisine is healthy, light and perfect after the often-nearly-junk food of the summer holidays.

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I tried the Besan Ka Cheela, from the interesting and rich blog Bong Mom's CookBook.



Besan Ka Cheela (Indian pancakes)

Ingredients
Makes 6 cheela:
150g besan (chickpeas flour)
1 onion
1 chili pepper
1/2 tsp carom/ajwain seeds
1/2 tsp cumin seeds
1 pinch of salt
300ml water
oil

Directions
Mix the besan with minced onion and chili, cumin and ajwain seeds and salt.
Add the water and mix well, then let rest 20 minutes.
In a flat frying pan (I used my crepes pan and it was perfect), heat a teaspoon of oil.
Pour a ladleful of mixture and spread it out.
After a few minutes, when the edges starts to pull away from the pan, turn the cheela and cook the other side.

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This also goes to Think Spice, an event started by Sunita from Sunita's World.
This month edition is hosted by Kitchen Chronicles who choose Red Chilies as the spice of the month.

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