Select a size: | | | |
| Prep Time Cook Time |
Servings 3 | Difficulty Easy |
Ingredients
- 1 cup Besan (chickpea Flour)
- 1/4 Cup Rice Flour
- 1 teaspoon Salt
- 1 cup Water
- 1 Tablespoon Chopped Jalapeno
- 1/2 Teaspoon Cumin Powder
- 1 cup Shredded Zucchini
- Oil For Cooking
Preparation Instructions
In a bowl, mix the flours and salt.
Add the water. It should be a bit runnier than a pancake mix.
Add the jalapeno, cumin and zucchini and mix well.
In a non stick fry pan, on medium high, pour about a third of a cup of the mixture, and with the help of a spoon with a circular motion, spread it as thin as you can.
When the top is set, sprinkle some oil on it, and with a spatula turn it to brown the other side. Turn it a couple more times to give the zucchini time to cook.
Remove to a plate, cover with a clean tea towel and cook the rest of the batter.
This quantity should give you 6 wraps
I make this for the Mags school lunches and fill them as the imagination …or the contents of the fridge…will inspire me.
