Chickpea flour indian crepes
- Number of Servings: 13
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
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.
Serving Size: Makes about 13 - 15 3"crepes
Number of Servings: 13
Recipe submitted by SparkPeople user GTKARLA.
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.
Serving Size: Makes about 13 - 15 3"crepes
Number of Servings: 13
Recipe submitted by SparkPeople user GTKARLA.
Nutritional Info Amount Per Serving
- Calories: 61.2
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 182.2 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 1.2 g
- Protein: 3.4 g
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