Chickpea Flour Crêpes

Yes, the obsession continues. More Indian fried flat breads for breakfast, brunch and dinner. A batch of these keeps for a few days and is a nourishing accompaniment to a variety of meals and is especially nice with a chutney or some pickles and rice. If you are in a pinch for dinner, I would suggest rolling these up with a paneer cheese filling, served along with a potato dish. More Indian pancakes and crêpes are coming soon. As I said, it is an obsession…

Chickpea Flour Crêpes

Recipe by Lisa Turner Cuisine: Indian Published on May 23, 2012 Simple, spicy and savory Indian crêpes — roll up your favorite foods inside and enjoy Print this recipe Ingredients: 1 1/2 cups chickpea flour (besan) 1 small onion, finely chopped 1/2 cup fresh parsley, finely chopped 1-inch piece fresh ginger, minced or grated 3 fresh green chilies, seeded and finely chopped 1 tablespoon ground coriander 1 teaspoon sea salt 1/4 teaspoon baking soda dash of cayenne dash of turmeric dash of ground cumin 1 1/2 - 2 cups water sesame oil for frying Instructions: In a medium bowl, combine the chickpea flour, onion, parsley, ginger, chilies, coriander, salt, baking soda, cayenne, turmeric and cumin. Add enough of the water until you have a semi-thick batter and whisk with a fork. Cover and let rest for 30 minutes. In a small non-stick frying pan, heat a few teaspoons of oil over medium heat. When hot, ladle about 1/2 cup into the pan and shape into a circle with the bottom of the ladle. Fry for a few minutes until the ends begin to brown, sprinkle with a bit of oil, and flip and cook for another minute or two. Transfer to a plate and keep warm in a 150° oven. Repeat with the remaining batter. Makes about 13 to 15 3-inch crêpes

More Indian flatbreads you are sure to enjoy from Lisa's Indian Vegetarian Kitchen:
Paratha Stuffed with Sweet Potato and Potato
Rice Flour Pancakes
Savoury Rice and Urad Dal Pancakes

On the top of the reading stack: Ancient Grains for Modern Meals by Maria Speck

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