Why this recipe?
GLUTEN FREE- loaded with vitamins and minerals
QUICK TO MAKE- Takes 6-10 minutes to cook and come out yum.
This recipe saves you : your precious time and provides a nutritious snack or breakfast option
You can be creative -add other ingredients like nuts, raisins, tomatoes, cottage cheese, spring onion, chopped spinach or mushrooms.. Amaze yourself and your family by being different each time you try this recipe. For non vegetarians, you could try rolling a sausage or adding sautéed chicken pieces inside the crepe before you serve it or minced cooked meat in the dough.
COOKING TIME : 6-10 MINUTES
SERVES – 2 to 3
Will make 7-8 crepes
INGREDIENTS:
2 tea spoon oil
200 grams chickpea flour
250 ml glass of water
2 tea spoon salt
1 tea spoon red chilli powder
1 tea spoon garam masala (all Spice)
2 square inch of frozen ginger or fresh grated ginger (optional).
1 small tomato- chopped (optional)
1/2 medium green pepper/capsicum – chopped (optional)
1/2 small onion – finely chopped (optional)
1 handful of chopped fresh coriander leaves (optional)
STEPS
Step 1. Add salt, red chilli powder and garam masala to chickpea flour in a mixing bowl, add water and whisk it well for 2-3 minutes. If adding cut veggies, fold in all chopped veggies.
Step 2. Pour a ladle of mixture on heated non-stick pan surface. (Optional- Put a few drops of oil around the crepe . Let it cook for a minute
Step 3. Turn around the crepe, let it get brown/roasted for about a minute other side as well. It is ready to serve.
HANDY TIPS:
1. You can be creative with adding veggies to this crepe. Spring onion, grated cottage cheese, chopped spinach, green chillies, other herbs, all go well.
2. Adding vegetables will make the crepe more moist and soft.
3. This crepe will go well with spicy or sweet tomato chutney, coriander
An easy way to use the herbs multiple times is that you can freeze fresh herbs by simply washing and chopping them while they are fresh and wet (no need to dry them out). Put chopped herbs in an empty ice cube tray. Put as much quantity in each cube as you would need for your average recipe. Add a little water to the cubes to help herbs freeze well and form the shape. Once frozen, store these cubes in the tray itself or in a freezer zip bag or container. When you use frozen herbs, you will find them in the same colour and as flavourful as they are when fresh.
Bhuna Jeera, as it is called in India, roasted cumin seeds can add a distinct tangy flavour to any recipe. It can be used a spice while cooking and it goes really well when added to yogurt drinks, cocktails, fruit punches and salads. Prepare Bhuna Jeera (roasted cumin powder) at home by simply roasting cumin seeds in microwave for 1-2 minutes moving it every 30 seconds so that it does not burn. Grind the roasted seeds to a coarse powder and store in air tight container.
it is through the recipes that I wish to talk about some quick cooking methods, the urge to optimize time in the kitchen, and the zeal to save energy – both fuel and human. And through all this, to make this planet more green, use energies smartly, and squeeze more time out of our busy lives for the family to create some special moments and memories. Moments that are lost do not come back – गुज़र जाते है॑ जो पल वो फिर नही॑ आते, so we must seize the opportunity to enjoy precious moments with our loved ones. And, the best thing about memories is that we make them. So we need to find time to continue to create more memories. If my blog can help you save some time in your kitchen (to start with), it will be a feat for me.
Four Steps or Less 