1

To make the pancakes, put the flour in a bowl and slowly whisk in 200ml water until you have a smooth batter, then add the ginger, turmeric, chilli and coriander.

2

Heat 1 teaspoon of the rapeseed oil in a small non-stick frying pan over a medium-high heat. Ladle in ¼ of the batter and cook for 2 minutes, or until golden underneath. Flip and continue to cook for a further minute. Remove from the pan and repeat until you have used all of the batter – use the remaining teaspoon of rapeseed oil if needed. Stack the pancakes between pieces of baking paper and keep warm in a low oven until ready to serve.

3

To make the filling, heat the ½ tablespoon rapeseed oil in a large frying pan and fry the onions for 6-8 minutes until soft. Add the garlic and cook for 1 minute. Toss the paneer in the garam masala, then add to the pan and cook for 4-5 minutes. Add the spinach and let it wilt, then stir through the yogurt.

4

Put a quarter of the filling in the middle of each pancake, scatter over the coriander, then fold to serve.