Leftover Lentil Pan-bakes

“Being a homemaker
All day long,
Sometimes I bake
Sometimes I burst into song,
I search and snoop
For ideas new,
To make treats
For those lucky few,
Some are successes
Some go dry,
Some attract the neighbors
When I begin to fry,
But I click and toil
Only for a moment as this,
When I can put
My efforts in print!”

1 cup leftover lentils (I used moong or green lentils)
4 tablespoons gram flour
1 cup chopped spinach
½ red pepper, chopped
2 teaspoons chat masala or dry mango powder
½ teaspoon cumin powder
½ teaspoon red chili flakes
1 tablespoon olive oil
Salt to taste
Method: Mix all the ingredients (except the oil) to make a batter. It will be quite thick and sticky. It should not be too wet though, so add a bit more flour if required. Rub some oil on your hands and roll out 2 inch patties. This will make around 8-10.
Pre heat the oven to 175-degree C. Rub some oil on both sides of the patties, and flatten them slightly so as to resemble thick pancakes. Line them on a baking dish and bake for 25-30 minutes, turning them once in between. Remove when they are light brown and crisp on both sides.  
Serve hot with pickle!