Mixed Vegetable Besan Pudla – Besan Ki Cheela – Chickpea Crepes
Servings: 5
Ingredients
- 1 small peeled and grated carrot
- 1 peeled cored and grated chayote
- 1 finely chopped bird's eye red chile
- 2 tablespoons finely chopped cilantro
- 1 tablespoon finely chopped ginger
- 1 teaspoon garlic paste
- 1 teaspoon dhana-jeera powder or 1/2 teaspoon ground cumin & 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon salt
- a pinch red chili powder cayenne pepper
- 1 1/2 cups besan chickpea flour
- ghee or oil to keep it #vegan
Instructions
- In a large bowl, mix all ingredients together. Slowly add water a little at a time, until you have a thin batter (approximately 3/4 cup).
- Heat a skillet, preferably non stick. Spray with non stick spray.
- Using a ladle, pour some batter into the skillet, spreading it with the back of the ladle so that it forms a very thin pancake. After it starts to set, brush a little ghee (or oil) around the perimeter of the pancake. Cook 2-3 minutes on each side, until golden brown. (some prefer their cheela a little more crisp and you can fry in more oil, if you prefer)
Notes
I forgot to add turmeric, but feel free to add 1/4 teaspoon ground turmeric to the batter.
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