Put the gram flour, 2 tsp salt and the spices in a bowl, then mix to combine. Stir in the onion, tomato, chilli, ginger and coriander. Pour in 150ml water and mix until you have a thick but pourable batter. Add up to 80ml more water if needed.

Heat a tawa or non-stick large frying pan over a high heat and, once hot, reduce the heat to medium and add some of the oil or ghee. Stir the batter, then ladle 2 tbsp into the centre of the pan. Spread it out into a thin pancake. Cook until the edge begins to lift from the pan, about 1-2 mins. Flip and press down gently using a spatula. Fry until golden spots appear and it is cooked through, about 1-2 mins.

Repeat with the remaining oil and batter, ensuring the pan remains stays hot but not too hot, to avoid burning. Serve with chutneys and masala tea.