1 1/4 cups luke warm water
2 tbsp olive oil
1 cup gram flour or chickpea flour
1/2 tsp sea salt
1/2 tsp garlic powder
1 tsp truly turmeric
1/2 tsp cumin seeds
1/2 tsp black onion seeds
Pinch chilli flakes
Handful fresh coriander
Add the water and olive oil to your food processor, then add the gram flour, spices and seasoning.
Process on speed 5 for around a minute or until all the lumps are out (Alternatively mix thoroughly in a large bowl).
Pour the batter into a large bowl and add the chopped coriander leaves. Stir to combine then set aside while you make the chutney.
Add a little oil to the base of a non-stick small frying pan. Add 1/3 cup of the batter to the pan and swirl around the bottom so you get an even crepe.
Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
Flip and cook on the other side for 30 seconds to a minute.
Remove from the pan and place on and cover with a clean cloth to keep warm.
Repeat the process with the rest of the batter (makes 5 crepes).
To make the chutney;
1. Add the oil to a small frying pan and heat to a medium heat. Add in the mustard seeds. When they start to pop add in the cumin seeds and chilli flakes, fry for 30 seconds.
2. Add in the garlic and stir for another few minutes, then add in the chopped tomatoes.
3. Cook for a further 5-6 minutes until the tomatoes have cooked down. Add the tamarind, maple syrup and season well.
4. Allow to cool a little then add to the mini chopper glass bowl.
5. Blitz for 1 minute on speed 4 until smooth (you may need to do this in two batches).