Chickpea Flour Crêpes


Visit the Indian Food Glossary for information on the ingredients in this recipe
chickpea flour crepes

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 CrêpesChickpea Flour Crêpes
Recipe by
Cuisine: Indian
Published on May 23, 2012

Simple, spicy and savory Indian crêpes — roll up your favorite foods inside and enjoy

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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

chickpea flour pancakes

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

Audio Accompaniment: relative silence

6 comments:

Laura (The Spiced Life) said...

These look SO good and SO easy! I am rolling-out-challenged :) so I love recipes for flatbreads that work more like pancakes!

Mango Ginger said...

I'm loving all the flatbreads, keep them coming!

Anonymous said...

I am a Vegetarian from southern part of India and we make these with a mixture of chick pea flour, wheat flour , rice flour and semolina. You can also add in some chopped onions and/ or cilantro in there.

And loved your blog :)

Anonymous said...

To avoid additional sodium in my diet, instead of baking-soda I add home-made "sour" yogurt along with warm water and then leave for ~30mins.
Will try with Parsley next time.
Thanks for the post.

Halaal Recipes said...

Lovely recipe and pictures, thanks for sharing.
Would you please link to my blog from here?
Thanks

Ruth said...

I just made these as writtten and they are delicious. Definitely a recipe to remember.