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1
Preheat the oven to 150 degrees C and grease a small cake tin.
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2
Spread the gram flour on a baking tray and toast in the oven for 3040 minutes, stirring occasionally, until it turns a little darker and gives off a slightly nutty, toasted aroma.
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3
Keep an eye on it, as the flour burns easily.
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4
Transfer to a bowl and gradually stir in 350ml water to make a thick batter.
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5
Leave to rest.
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6
Cook the peas in boiling water until tender.
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7
Drain, then mash them roughly and stir in the sugar and the lemon juice.
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8
Stir the mint leaves and chilli into the mixture, then leave to cool.
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9
Put the cumin, coriander, fennel and black peppercorns in a dry frying pan over a low heat and dry toast, stirring until they turn a little darker and release a toasted aroma.
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10
Grind to a powder using a grinder or mortar and pestle.
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11
Add the salt and turmeric.
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12
Put the garlic and ginger in a blender or wet grinder with 2 tablespoons water and process to make a paste.
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13
Heat the oil in a deep saucepan and add the onion.
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14
Cook gently for a few minutes until soft but not coloured.
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15
Stir in the garlic-and-ginger paste and cook for 2 minutes, stirring well, then add the spice mixture.
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16
Fry for 1 minute, and then stir in the chickpea flour batter.
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17
Keep stirring.
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18
It will thicken to a custard-like consistency.
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19
Cook gently, stirring constantly, until the mixture becomes quite sticky.
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20
It becomes quite heavy in the last stages and relatively difficult to stir, but keep going, otherwise it will be too soft as it doesnt thicken any more when it cools.
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21
It will take 1015 minutes to reach the correct thickness.
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22
Drop spoonfuls of half the mixture into the oiled tin.
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23
Divide the pea and herb mixture over the top of the chickpea mixture, then top with the remainder of the chickpea mixture, pressing it down well.
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24
Use a fork to roughen the top.
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25
Chop the mint, coriander and green chilli together.
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26
Toast the coconut lightly in a dry frying pan over a medium heat, then stir it into the herb mix and press lightly on top of the mixture in the tin.
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27
Chill overnight before cutting into wedges.
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28
Put each slice onto a lettuce leaf before packing it for carriage in a suitable container.
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29
Take with you the cucumber cut into sticks, some cherry tomatoes and a small container of mango chutney to eat with it.
