Chickpea Batter

• ¼ cup Chickpea flour
• ½  tsp Turmeric powder
• A pinch of Black pepper
• ½ tsp dried Oregano
• ½ cup water
• Salt According to taste

Tortilla

• 1 tbsp Olive oil
• 1 tbsp Onions (diced)
• 1 tbsp Capscicum (chopped)
• 1 tbsp Red bell pepper (chopped)
• 1 tbsp Yellow bell pepper (chopped)
• 1 tbsp Potatoes (chopped)
• 1 tsp Garlic (chopped)
• 1/2 tsp Black pepper
• ¼  tsp Cumin powder

Chickpea Base

• Combine the chickpea base ingredients in a bowl.
• Add water, little by little, batter should be lumps free.
• Mix well and set aside.

Tortilla

• In a pan, add olive oil, onion, capsicum and  bell peppers to an over medium-high heat until veggies are soft for 4 minutes.
• Add the potatoes, black pepper, cumin and crush the garlic cloves into the pan. Stir properly.
• Transfer the cooked veggies into the bowl with the chickpea batter and fold to combine.
• Transfer the batter to the pan and spread evenly.
• On a medium-low heat, cover the pan with lid and allow it to cook for 5 minutes. 
• When cooked properly then  flip the side and let it cook for another 4 minutes.
• Serve hot.

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