Chickpea Flour Crepes Recipe With Salad And Chutney Spread

Ingredients

• 1 cup Gram flour (besan)
• 1/2 cup Hung Curd (Greek Yogurt)
• 1 teaspoon Ajwain (Carom seeds)
• 1/2 teaspoon Red Chilli powder
• 1/2 teaspoon Garam masala powder
• Salt to taste
• 1 Green Bell Pepper (Capsicum) sliced
• 1 Carrot (Gajjar) cut into strips
• 1 Yellow Zucchini sliced thinly
• 1 Onion sliced
• 1 teaspoon Oil
• 1 teaspoon Dried oregano
• Salt to taste
• 1 Coriander (Dhania) Leaves
• 1 Mint Leaves (Pudina)
• 1 Garlic
• 1 tablespoon Lemon juice
• 1 Green Chilli
• Salt to taste

Steps

1. To begin making Chickpea Flour Crepes Recipe With Salad And Chutney Spread, grind all the ingredients listed under the chutney spread using a mixer to a fine paste using just enough water and keep aside.
2. Now, take a big bowl add all the ingredients listed under chickpea flour crepes and make an easy to flow batter with enough water and let it rest for a few minutes.
3. Heat oil in a Crepe pan, add the sliced onions and sauté until translucent.
4. To this add the rest of the sliced vegetables – capsicum, yellow zucchini and carrots and sauté for a few minutes.
5. Season with salt and dry oregano, toss and keep aside.
6. In the same pan pour a ladle full of chickpea flour batter and spread it to form a 7-8cms crepe. Cook for 2-3 minutes.
7. Flip over and cook for another 2-3 minute and keep it aside.
8. Likewise, prepare rest of the crepes.
9. To arrange the dish, place a crepe on a plate, spread a tablespoon of the chutney spread that we prepared earlier, place a tablespoon of the salad filling on one side of the crepe and roll it.
10. Prepare the rest of the crepes and serve the healthy Chickpea Flour Crepes Recipe With Salad And Chutney Spread with a glass of Cocoa Banana Almond Date Smoothie or a glass of Carrot Ginger Juice Recipe for kids lunch box or as an offer school snack.