2 medium potatoes sliced finely
1 small beet sliced finely
1 red or green pepper, chopped
125 grams chickpea flour
375 grams water
50 grams olive oil
1/2 teaspoon black salt (if you don't have it just use more regular salt)
1/2 teaspoon salt
Small pinch of: cumin seeds, turmeric, red and/or black pepper
Chopped fresh herbs: dill and basil
Whisk the chickpea flour and water together, let stand for 30 minutes. Then add the olive oil, spices, and vegetables to the batter. Pour all of these into a pie pan, cook for 35 minutes at 180 C. Serve with Vegetaristan's tomato sauce for a delightful vegan (and gluten free) meal!
Thank you so much to Daisy in Rishikesh for this recipe! It has quickly become one of our favorites! This amount makes about 4 large pieces of the tortilla, and can comfortably serve 4-6 guests for breakfast, lunch or dinner!