Whisk together the flours, onions, coriander, cumin, chili powders, turmeric, and black pepper in a mixing bowl. Add the water ¼ cup at a time and continue whisking. Any lumps can be mashed away on the side of the bowl. The final consistency of the batter should be thin, as if for crepes. Mix in the peppers and cilantro (if using), baking powder, and salt (start with ½ tsp and adjust to taste). Set the mixture aside for 20 minutes.

Place a heavy-bottomed skillet on medium heat. Add 1 tsp oil and swirl it around. Once you see the oil shimmer, it is ready. Pour in 3 tbsp of batter and tilt the pan to swirl the batter around to get even thinness and a circular shape. Let the pancake sit on medium heat until you see bubbles coming up around the edges, about 3-4 minutes. The crepe is ready to flip when it looks a little crispy on the edges and comes away from the pan. Don’t fight it if it doesn’t come away easily; another 30 seconds in the pan and a tiny drizzle of oil should do it. Flip and brown the pancake on the other side, 2 minutes.

Repeat with the rest of the batter; it should make 4 pancakes.

Eat hot with dips or chutneys, fresh greens, and pickled veggies.

Makes 4 pancakes

Excerpted from Good Food, Healthy Planet by Puneeta Chhitwal-Varma. Copyright © 2024 by Puneeta Chhitwal-Varma. Reprinted with permission from TouchWood Editions.