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Ingredients
- Channa Besan (chickpea / gram flour) – 1 cup
- Finely chopped onions – 1/4 whole onion
- Finely chopped tomato – 1/2 whole tomato
- Finely chopped coriander – 1 teaspoon
- Ajwain (carom seeds) – 1 teaspoon
- Salt – 1 teaspoon
- Ground black pepper – 1 teaspoon
- Water – 1 3/4 cup
- Cold water – 1 bowl
- Oil (sunflower, olive or peanut) – 4 tablespoons
Directions
- Take a mixing bowl and add the channa besan and add the water.
- Whisk well until smooth and there are no lumps.
- Add the tomatoes and onion, coriander, carom seeds, salt and pepper and mix well.
- Heat a flat pan on medium heat. Fold a cloth and dip in the bowl of water. Wipe the heated pan with the cloth.
- You will see the water droplets sizzle. Scoop the gram flour mixture onto the pan and lightly spread it thin using the back of the scooping spoon.
- Drizzle oil on all sides of the crepe and wait until the oil has seeped into the sides. Watch the top of the crepe until you see the it setting.
- Using a pancake spatula, loosen the sides of the crepe and then scoop up and turn it over.
- Press down lightly on the crepe for a few seconds and then scoop it out of the pan. Serve with your choice of chutney, sauce or spread.
