Swiss Chard Pakora Pancake With Burst Tomatoes

This beautiful gluten-free spiced pancake is made with chickpea flour, also known as gram or garbanzo flour, or besan, in Urdu and Hindi. It is the binding ingredient in hot and crispy pakoras: vegetable fritters eaten across Pakistan, India, and Bangladesh. I often make them with Swiss chard, which became the inspiration for this recipe. Think of this as a gigantic pakora except you can make it in one dish and you don’t have to deep-fry it! Make sure you use a nonstick skillet that can be safely placed under the broiler. Once the pakora is done, all you need to do is turn it out onto a platter and crown it with sweet blistered cherry tomatoes. Cut into wedges and enjoy with dollops of spicy, tangy harissa-lime yogurt—to make the meal vegan-friendly, use a coconut-milk-based yogurt. —Shayma Owaise Saadat