Savory Chickpea crepes (Chilla)
Ingredients
- Chickpea Flour (alternatively Mung Flour) 1 cup
- Ginger Paste ¼ tsp
- Garlic Paste ¼ tsp
- Grated Veggies ¼ cup (optional - zucchini, carrot, broccoli etc)
- Plain Yogurt ¼ cup (optional - do not use if vegan)
- Cumin Powder 1 tsp
- Chili Powder (optional) ½ tsp
- Coriander Powder 1 tsp
- Ground Pepper to taste 1 tsp
- Finely chopped cilantro 1 Tbsp
- Salt to taste
- Baking Soda ½ tsp
- Water 1 cup (or more)
- Oil for cooking crepes ¼ cup
EQUIPMENT
- Mixing bowls
- Measuring cups and measuring spoons
- Flat nonstick/ cast iron griddle
- Wire whisk
- Small pan for preparing tempering
- Pastry brush
- Rounded Ladle
- Clean kitchen towels
- Chopping board
- Sharp Knife
- Spatulas/spoons for cooking
- Teaspoons
- Parchment paper
- Paper towels
INSTRUCTIONS
- Mix all the dry ingredients except baking soda, with the Chickpea Flour OR Mung Flour in a mixing bowl.
- If using yogurt, beat it a little and add it to the mixed dried ingredients, along with ginger garlic paste. Whisk well. If making Vegan, skip the yogurt, only add in the ginger garlic paste and proceed.
- If using grated vegetables, add them.
- Add water slowly while whisking all the ingredients continuously till you achieve a smooth, lump free batter (should coat the back of a spoon). You are looking for a thick, pancake like batter, not runny.
- Let the whisked batter sit for about 15 mins. After 15 mins of resting, whisk again and add in the baking soda. Once baking soda has been added, do not over mix. Use the batter immediately.
- Heat a flat pan or griddle, wipe the surface with a little oil to coat the surface.
- Pour one small ladle of the batter onto the pan/griddle, carefully spread the batter to make a crepe.
- Dot the surface of the pancake and the sides with a little oil. Cook one side on a medium low flame till slightly golden brown, flip over and cook the other side till golden brown.
- Serve hot.
Note: You can use these GLUTEN FREE crepes as a base for a wrap or roll too with fillings of your choice, or just serve with a chutney/dipping sauce.