Breakfast, brunch, grab-and-go lunch – whatever. These also happen to be gluten free. I do not suffer from gluten intolerance as such but I do have a feeling that my knee joints like me better when I try to eat as gluten-free as possible. My orthopedist here in Berlin confirms hearing that from many patients, although it is not scientifically proven.

They are also vegetarian, and vegan, unless you use ghee for frying, and accompany them with yoghurt.

The leek can be replaced by for example an onion and a tomato, or a bag of spinach.

• 100 g chickpea (aka gram or besan) flour
• 50 g rice flour
• About 100 g leek, a mixture of white and green bit, trimmed and finely sliced
• 1 chili, trimmed and finely chopped
• 1 tsp garam masala
• a big pinch ajwain (carom) seeds
• a pinch hing (asafoetida)
• a large pinch turmeric powder (aka haldi)
• red chili powder to taste
• Sal and pepper
• 1 tsp oil, plus oil or ghee for frying
• One half dl water or as needed for the batter

Mix the two types of flour thoroughly with the dry spices.

Then add the leek, chili and olive oil and mix well.

Add water and mix till the batter has a thick but ladle-able texture and can be easily spread faily thinly on the pan.

Fry on a pan in ghee or oil, about two to three minutes on medium heat. Serve with yoghurt (I always have goat yoghurt available), perhaps in the form of a raita, and/or a pickle.