Chatamari

Method

Mix flour, salt, and turmeric with water to form a smooth, slightly thin batter and let it rest for 15 minutes. Heat oil in a large flat griddle or frying pan over medium-high heat. Pour the batter onto the hot griddle, spreading it thin and even, roughly 25 centimetres in diameter. Before the bottom sets, distribute the chopped onions, coriander, green chillies, and ginger evenly over the surface, then sprinkle black cumin seeds. Create a well in the centre and crack an egg into it, allowing it to cook slightly before breaking the yolk. Once the egg white begins to set and the bottom is golden and crisp, fold the chatamari into quarters and slide onto a plate. Serve immediately while hot with a squeeze of fresh lime juice and pickled vegetables on the side.