Jalapeno Pancakes

Sat Nam and greetings. Winter is almost here. Be ready for the cold season. Try these:

Yogi Bhajan's Jalapeno Pancakes

2 cups besan (the fine flour of black garbanzo beans - available at Indian Markets, you can substitute with fine flour of domestic garbanzo beans)
water
1 Tbs whole coriander seed
2 tsp ajwain (oregano seed - available at Indian Markets)
8 jalapeno chiles, chopped
1 tsp salt
1 onion, finely diced
1 bulb garlic, minced
1/3 cup gingerroot, minced
15 almonds, blanced and halved
1 tsp black pepper
1 Tbs cumin seeds
1 tsp crushed red chiles
olive oil

Mix besan with enough water to make a batter of pancake consistency. (As the batter sits, it will thicken slightly. Add water in very small amounts to maintain consistency.) Add remaining ingredients, except oil. Heat 1/8-inch olive oil in a heavy skillet over medium-high flame. Pour in enough batter to make a 6-inch pancake, spreading it evenly in a circle with the bottom of a spoon. (They should be about 1/8-1/4 inch thick.) Fry as you would pancakes, browning on both sides and draining on absorbent paper.

These spicy pancakes help build resistance to colds and flu and help overcome the ill effects of living in a polluted environment. (Reprinted with permission from, "From Vegetables, With Love," by Siri Ved Kaur.)