Chickpea flour pancakes with salad & chutney

Before you start, place the raisins in warm water and leave to soak for 5 to 7 minutes. For the pancakes, peel and chop the onion along with the chilli. Pick and finely chop the coriander leaves. Toast the cumin seeds in a dry frying pan. Lightly crush the pomegranate seeds. Place it all into a bowl with the flour, ground spices and 150ml to 220ml of cold water (just enough to make a thin batter), then stir to combine. Season with sea salt, black pepper and chilli powder to taste. Grease a large non-stick pan with a little sunflower oil, then cook one pancake at a time until all the batter is used up. Stack the pancakes between layers of greaseproof paper until required. For the chutney, dice the tomatoes, peel and finely grate the ginger, then pick and chop the coriander leaves. Drain the raisins. Heat the oil until hot. Fry the panch phoran till it crackles, then add the tomatoes, ginger, coriander leaves, raisins and the remaining ingredients. Salt to taste. Simmer for 20 minutes, or until thick. For the salad, destone and slice the avocados, peel and cut the grapefruit into segments, then peel and finely slice the onion. Place into a bowl with the remaining ingredients and mix together at the last minute. Season the salad, and use to fill the pancakes. Serve at room temperature with a generous serving of tomato & raisin chutney.