Breakfast dishes
These savory Indian pancakes are made from a batter of chickpea flour, water and spices, cooked in a thin layer. Cooking them without oil in the air fryer makes a quick, light breakfast.
Gradually add water to the chickpea flour to make a smooth, pourable batter. Stir in the onion, tomato, turmeric, cumin and salt.
Lightly oil a pan that fits inside the air fryer basket with olive oil. Pour the batter into the pan in a thin layer.
Place the pan in the preheated air fryer basket and cook at 190°C / 375°F for 7 minutes, until the top puffs up and the edges are lightly golden. If you do not have an air fryer, cook for the same time in an oven preheated to 190°C / 375°F, set to broil.
Do not make the batter too thin, or it will spread out in the air fryer basket. It should pour like pancake batter but still hold a thin layer.
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