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Thick crepes made from chickpea flour and filled with fresh veggies of your choice. Serve with tamarind chutney (see my recipe box)! Recipe makes 2 crepes, so multiply as needed.
Combine chana besan, turmeric, black pepper, and coriander powder. Add water to make a thick batter.
Heat pan on medium heat, pour a thin layer of oil on the bottom, and add half the batter. The batter is thick so use a spoon to spread it about 1/8 inch thin.
Add fillings on top, and let cook about 2 minutes, until the underside is golden and crispy, like a pancake. Flip and cook another 2 minutes or so, until crepe is cooked.
Serve hot with tamarind chutney (see my recipe box).
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