Ingredients

3 tablespoons millet flour, 2 tablespoons wholegrain rice flour, 2 tablespoons buckwheat flour, 3 tablespoons chickpea flour, 2 tablespoons lentil flour, 1 tablespoon sesame seeds, 2 tablespoons peas, 1/2 red pepper, 1 teaspoon salt, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/2 teaspoon fenugreek powder, 1/2 teaspoon turmeric powder, a pinch of pepper, some water, ghee, 3 medium tomatoes, 1/2 red pepper, 1 tablespoon tomato paste, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon red chili powder, 1/2 teaspoon red paprika powder, 1/2 teaspoon turmeric powder, some pepper
 

Preparation

Put all the flours together with sesame seeds, salt, cumin powder, coriander powder, fenugreek powder, turmeric powder and a pinch of salt in a bowl and mix well with a spoon.

Then add enough water while stirring constantly until a mushy, slightly liquid dough is formed.

Then add peas and half a red pepper cut into small pieces into the dough and stir well.

For the dip, put tomatoes, half a red pepper, tomato paste, olive oil, lemon juice, chili powder, red paprika powder, turmeric powder, salt and pepper in a mixer and puree. Add a little water if necessary. If necessary, the dip can then be heated briefly on the stove or consumed cold.

To fry the patties, pour some ghee into a medium-hot pan and then gradually add some of the still slightly liquid dough to the pan using a soup spoon. Turn the patties over if necessary and fry them on both sides.