These are delicious to eat with chutney and raita. I depend on these when I'm too hungry to spend a lot of time to cook. Super-fast, super-easy. Chickpea flour is available in Indian grocery stores; it is also called besan flour.
Sift some chickpea flour into a bowl.
Add enough water to make a pancake consistency batter.
Add salt and spices (amchoor, ground coriander, ground cumin, cayenne, garlic powder, etc.)
Whisk or beat the lumps out.
Stir in any of the following (or not):
Chopped green onions
Stir to mix.
Coat a nonstick pan with spray-oil or grease lightly.
Heat the pan over medium to medium high heat
Scoops out 1/3 cup of batter using a measuring cup and pour into the pan.
Cook the pancake until the bottom is slightly brown and flip.
Using additional oil, as necessary, cook the second side the same way.