2 ¾ cups chickpea flour
1 teaspoon baking soda
¾ cup water
2 teaspoons vegetable oil
1 small onion, roughly chopped
4 garlic cloves, roughly chopped
1teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground fennel
½ teaspoon crushed red pepper flakes
2 teaspoons chopped mint
1 cup frozen green peas, defrosted
3 scallions, finely sliced
handful of arugula leaves, roughly chopped
spray of vegetable oil
1 cup Greek yogurt
6 ounces cooked potatoes, cut into ½” dice
½ bunch cilantro, roughly chopped
Sift chickpea flour and baking soda into bowl with pinch of salt. Whisk in water to produce a smooth batter.
Meanwhile, heat oil in frying pan, over medium heat. Cook onion and garlic for 8-10 minutes to soften them with no color. Add spices, stir to combine, and cook for another minute. Allow to cool slightly, then pulse mixture in a mini food processor until reasonably smooth.
Spoon spiced onion into the batter, along with the mint, peas, scallions and arugula. Allow the mixture to rest for 15 minutes to let the flavors develop.
Combine all ingredients for the raita in a bowl, let rest for 30 minutes. Season to taste.
Heat oven to 325ºF.
Spray nonstick frying pan with vegetable oil and warm over medium heat. Drop level tablespoonfuls of the pea batter into the pan; flatten slightly. Cook for 3 minutes on each side; then place in the oven to keep warm while you cook the remainder in batches.
Serve with the raita.