Tuesday, May 31, 2011

Savory Chickpea Flour Crepe / Besan ka Cheela

Adapted from http://ahaar.blogspot.com/2011/05/eggless-omelet.html

For filling:
Mung bean sprouts - 1 cup, may be used raw or cooked for a few minutes with 1 tbsp water
Red Onion - 1/2, finely chopped
Roma Tomato - 1, chopped
Cilantro - a handful, chopped
Green Chilli - 2, finely chopped
Lemon Juice - 1/2 lemon
Mix everything together and keep aside

For crepe:
Chickpea Flour / Besan - 1 cup
Brown Rice Flour - 2 tbsp (optional)
Water - 2 cups
Red Chilli Powder - 1/4 tsp
Green Chilli - 2, finely chopped
Turmeric - a pinch
Ajwain - 1/4 tsp
Cumin Seeds - 1/4 tsp

Olive Oil

Makes 4 crepes

Add besan, water and all the above ingredients together (except the oil). Mix well with a wire whisk so that there are no lumps in the batter. The batter should be thin with a consistency of whole milk.

Heat a non stick pan with a little oil and pour about a quarter cup of batter. Roll the pan gently so that it forms a big round crepe. Add a few drops of oil.

Cook for a minute and when brown spots appear, flip the crepe and cook on the other side. Add a few drops of oil again. Once the outside becomes golden brown, Remove the crepe on a plate. Add a few spoons of the filling, fold it and serve immediately.

For a quick pancake, instead of stuffing, finely chopped onion and cilantro can be added to the batter itself.

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