These protein-rich crepes are prepared using chickpea flour, which is inherently gluten-free, nutritious, and inexpensive.
The following ingredients are required to prepare 4-5 pancakes:
- One-cup of chickpea flour (besan)
- half a cup of water (modify to desired consistency)
- half a teaspoon of turmeric
- half a teaspoon of cinnamon
- half a teaspoon of salt
- (Optional) ½ teaspoon of chile pepper
- For pancakes that are fluffier, use ½ teaspoon of baking powder.
- 1 small onion, finely sliced
- half a cup of grated carrots or zucchini
- 1 finely sliced tiny tomato
- 1 tablespoon of oil (for cooking) 2 tablespoons of minced fresh cilantro or parsley
- Instructions:
A receptacle should be used to combine chickpea flour, turmeric, cumin, salt, chile seeds, and baking powder.
Ensure that the slurry is homogeneous and pourable by gradually adding water while churning.
Add onion, grated vegetables, tomato, and cilantro. Stir to combine.
With a small amount of oil, heat a non-stick pan. The ingredients should be poured to create a narrow crepe.
Begin cooking on medium heat for 2-3 minutes until bubbles begin to form. Subsequently, flip food and continue cooking for an additional 2 minutes.
Repeat with the remaining batter.
Sauce of Spicy Yogurt
- ½ cup of plain yogurt
- half a teaspoon of garlic powder
- half a teaspoon of habanero or smoked paprika
- half a teaspoon of lemon juice
- Sufficient salt to flavor
- Serve heated crepes with a mixture of all ingredients.
Perfect for a cost-effective yet nutritious meal, this dish is abundant in protein, fiber, and flavor. 😊 Would you like to see additional ingredient substitutions or variations?