Chickpea Flour Crepes Recipe With Salad And Chutney Spread
Colourful vegetables inside a chickpea flour crepe with layer of chutney spread over it.
Chickpea flour crepes are easy to prepare recipe. It is mildly spiced make it a brilliant breakfast item. Chickpea Flour Crepes With Salad And Chutney Spread with a nutritional breakfast or snack recipe having the goodness of colorful vegetables wrapped inside.
Serve Chickpea Flour Crepes Recipe With Salad And Chutney Spread along with a glass of Cocoa Banana Almond Date Smoothie or a glass of Carrot Ginger Juice Recipe for kids lunch box or as an after school snack.
Explore more of our crepe recipes here:
Ingredients for chickpea flour crepes
- 1 cup Gram flour (besan)
- 1/2 cup Hung Curd (Greek Yogurt)
- 1 teaspoon Ajwain (Carom seeds)
- 1/2 teaspoon Red chilli powder
- 1/2 teaspoon Garam masala powder
- Salt , to taste Ingredients for the salad filling
- 1 Green Bell Pepper (Capsicum) , sliced
- 1 Carrot (Gajjar) , cut into strips
- 1 Yellow Zucchini , sliced thinly
- 1 Onion , sliced
- 1 teaspoon Cooking oil
- 1 teaspoon Dried oregano
- Salt , to taste Ingredients to make chutney spread
- 1 Coriander (Dhania) Leaves
- 1 Mint Leaves (Pudina)
- 1 Garlic
- 1 tablespoon Lemon juice
- 1 Green Chilli
- Salt , to taste
How to make Chickpea Flour Crepes Recipe With Salad And Chutney Spread
To begin making Chickpea Flour Crepes Recipe With Salad And Chutney Spread, grind all the ingredients listed under the chutney spread using a mixer to a fine paste using just enough water and keep aside.
Now, take a big bowl add all the ingredients listed under chickpea flour crepes and make an easy to flow batter with enough water and let it rest for a few minutes.
Heat oil in a Crepe pan, add the sliced onions and sauté until translucent.
To this add the rest of the sliced vegetables - capsicum, yellow zucchini and carrots and sauté for a few minutes.
Season with salt and dry oregano, toss and keep aside.
In the same pan pour a ladle full of chickpea flour batter and spread it to form a 7-8cms crepe. Cook for 2-3 minutes.
Flip over and cook for another 2-3 minute and keep it aside.
Likewise, prepare rest of the crepes.
To arrange the dish, place a crepe on a plate, spread a tablespoon of the chutney spread that we prepared earlier, place a tablespoon of the salad filling on one side of the crepe and roll it.
Prepare the rest of the crepes and serve the healthy Chickpea Flour Crepes Recipe With Salad And Chutney Spread with a glass of Cocoa Banana Almond Date Smoothie or a glass of Carrot Ginger Juice Recipe for kids lunch box or as an offer school snack.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.