November 1, 2014

Chickpea Crepes (Besan ka Puda)

While my mom was visiting this summer, she made a lot of my childhood favorites for breakfast, lunch and dinner :) !!! And yes, I gained several pounds during her 2 month stay which have been tough to shrug off ... oh but the food!! Awesome!! 

This recipe can be used as a vegetarian/vegan omelette if you stuff the crepes with the usual fixin's ... diced mushrooms, onions, spinach, green peppers and whatever else you fancy in an omelette. I preferred mine plain with a side of hummus ... it was truly a treat and made me miss mom all over again!! 

Prep Time: 15 min

Ingredients (makes 2-4 crepes):
  1. 1/2 cup Chick pea flour
  2. 1 tsp Cumin Powder
  3. 1 tsp Carom Seeds
  4. 1/4 cup Red Onion, finely diced 
  5. 2 tsp Cilantro Leaves, finely diced
  6. Salt and Pepper, to taste
  7. Cooking Oil spray
Mix all the ingredients together with water to make a thick slurry, just slightly thinner than pancake batter. Let sit for a couple of minutes to allow the flour to imbibe the water completely. 

Heat a non-stick skillet to medium-high. Once heated, spray on a thin layer of cooking oil and spread about 1/3 cup of the batter on the skillet and spread it out in concentric circles using a large spoon. 

Allow to cook on one side, very similar to how one would cook a pancake (letting it bubble on one side before flipping). Flip once, cook thoroughly and serve warm with a side of hummus or green chutney. Enjoy! 

Nutrition Facts (Per Serving): Calories 104 (Fat Calories 16)
Total Fat 1.8 g; Carbohydrates 15.4 g; Fiber 3.0 g; Sugars 3.1 g; Protein 5.6 g

If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks! 

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