Turn on your grill. In a medium sized bowl place the sieved chickpea flour. Add the cumin, turmeric, cayenne pepper and ¼ teaspoon salt. Using a whisk, gradually incorporate the water until you have a thick, smooth batter.
150 g chickpea (gram) flour, 2 teaspoons ground cumin, ½ teaspoon ground turmeric, ¼ teaspoon cayenne pepper, 250 ml cold water
Heat 1 tablespoon of the oil in a large ovenproof frying pan over a medium heat and cook the onions for 5-10 minutes, or until soft and golden. Tip the onions into the batter, along with the remaining tablespoon of oil and mix well.
2 onions, 2 tablespoons rapeseed or olive oil
Add a little more oil to the frying pan if necessary and place back over a medium heat. Pour in the pancake batter and cook for 3-4 minutes, until the base is golden. Place the frying pan under the grill for 2-3 minutes until the pancake is set.
Serve topped with a dollop of the mango salsa, the yoghurt and a good helping of julienned veggies and cress.