Directions

1Over a medium-high heat, dry-toast the cumin seeds in a medium frying pan for 1-2 minutes until aromatic.

2Add 1½ tsp oil to the pan along with the chilli, garlic and ginger. Fry for 2 minutes, then remove from the heat. Transfer this mixture to a bowl. Don't wash up the frying pan - it will be used again.

3In a medium pot boil the carrots for 5 minutes, then drain and rinse with cold water to stop them cooking.

4In the same frying pan as before, heat 4 tsp oil over a med-high heat. Fry the mustard seeds for 1-2 minutes. When they start to pop, add the sliced onion and fry for 3 minutes.

5Stir in the turmeric and fry for 3 more minutes.

6Add the boiled carrots to the frying pan and fry for 4 minutes, stirring so they're well coated. Set aside.

7For the pancakes, sift the plain and chickpea flours into a medium mixing bowl. Stir in the salt, pepper and fried chilli, garlic and ginger.

8Pour in a third of the milk and gently whisk it in to the flour. Pour another third in and whisk again, followed by the last of the milk, until you have a smooth, runny consistency. Leave the batter to rest for 10 minutes.

9In a good non-stick, wide frying pan, heat ½ tsp oil over a medium-high heat. Pour in 100ml (a little less than ½ a cup) batter and tilt the pan to spread out the batter.

10Leave the pancake to cook for between 90 seconds and 2 minutes, lifting the edges with a spatula to check it's not burning. It should be golden brown and crisp.

11Flip the pancake and cook for a further minute. Transfer to a warm plate and cover with a tea towel (dish cloth) to keep warm while you cook the other pancakes. Alternatively, keep warm in an oven on low.

12Place a serving spoonful of the carrots in a line to one side of a pancake. Roll the pancake up around the line of carrots. Repeat with the other three pancakes and serve.