Ingredients:
750 gr potatoes peeled and cut
I big onion diced
1 red or yellow pepper diced
1 cup chickpea flour (besan)
1 cup water
½ tsp sea salt
¼ tsp black salt (Kala namak)
3 tbsp olive oil
Cut potatoes in cubes. Steam them until just cooked, not too soft.
Meanwhile, sauté onion and pepper in 1 tbsp olive oil.
In a bowl, mix chickpea flour, water and salt with a whisk.
Add the cooked potatoes and the onions and pepper and gently stir the mix.
Prepare a non-stick pan with 1 tbsp olive oil or less, then pour the potato mix in gently.
Flatten using a spatula. Cover and cook for 10 minutes on medium heat.
Turn over with a plate; use a spatula to neaten the sides. Cover and cook for 8 minutes.
Flip onto a serving plate. It's good hot, cold, or room temperature, any time of the day.
