These crepes are high in protein, low-fat, and a perfect way to start your day, packed with the goodness of vegetables and mild spices, it will leave you satisfied and energized all day long. This Besan chilla is a very forgiving recipe, feel free to swap with whatever veggies you have on hand.
Plus, they are naturally vegan, gluten-free, kid-Friendly, and packed with tons of delicious flavors!
2 cup Chickpea flour (besan)
¼ cup squash shredded
¼ cup Carrots shredded
¼ cup Cabbage shredded
¼ cup Spinach leaves chopped
¼ cup Red Bell pepper finely chopped
¼ cup Microgreens of your choice
1 teaspoon Turmeric powder
1 teaspoon Cumin powder
1 teaspoon Coriander powder
¼ teaspoon Paprika/ red chili powder
1 teaspoon white sesame seeds
1 teaspoon Kalonji seeds (onion seeds)
¼ teaspoon Hing/ asafoetida
¼ teaspoon black salt/ Kala namak
¼ teaspoon baking powder
Salt to taste
1 cup water add a tablespoon more if needed
Method
Add chickpea flour (besan) to a large mixing bowl. Add in all the other ingredients – grated carrots, grated squash, fresh spinach leaves, shredded cabbage, finely diced red bell pepper, coriander leaves, cumin powder, salt, the spices and baking powder to the bowl.
Mix well until combined. Slowly pour in water, whisking all the ingredients together Before cooking, allow the besan chilla batter to rest, for 10 minutes.
Meanwhile, heat the skillet. Grease the skillet with oil.
Scoop 1/4 cup of the batter onto the skillet and spread it around. Cook on a medium-low flame until the bubbles cover the besan chilla surface, about a minute or so.
Gently run a spatula under the besan chilla. Make sure it is not stuck to the pan and then flip it over.
Cook until both sides are lightly browned. Remove and serve. Repeat until all the batter is used.
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