Chickpea Flour Pancakes

Description
(Cheela ka besan) This Indian crêpe-like "pancake" can be used to roll up leftover vegetable curry for a satisfying lunch.

Ingredients

 * ½ cup besan (chickpea flour)
 * 3 tbsp chapati flour (or substitute all-purpose wheat flour)
 * pinch turmeric powder
 * ½ tsp minced ginger (or a pinch of ginger powder if fresh ginger is unavailable)
 * ⅓ tsp cumin powder
 * ¼ tsp paprika
 * ¼ tsp salt
 * 1 to 1½ cup water
 * 1 tbsp sesame seeds
 * a few pieces minced cilantro
 * ghee or oil for frying

Directions

 * 1) Mix dry ingredients with a whisk to remove lumps.
 * 2) Add enough water to make a medium-thick batter (not stiff, not runny). The amount of water that you will need depends on the flours that you are using.
 * 3) Add all remaining ingredients except ghee or oil and mix well.
 * 4) Let stand for about 15 minutes.
 * 5) Heat a small amount of ghee or oil in a nonstick crepe pan (or a pan with low sides).
 * 6) When the pan is hot, pour in about ⅓ cup of batter. Rotate the pan so that the batter spreads out.
 * 7) Cook for a few minutes before turning the pancake to cook on the other side.
 * 8) Keep warm in oven until you have used up all the batter.