Besan Chila

Cumin-spiced Breakfast Crepe

Serves: 4 to 6

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Mix together all ingredients, except oil, in a bowl to make a batter of crepe consistency.

Coat a cast-iron griddle or a heavy-bottomed sauté pan with oil and place over medium-high heat.

Measure out 1/4 cup batter and pour evenly across the pan. Cover with a lid and let cook for 2 minutes. Flip crepe over and cook on the other side for 1 to 2 minutes. Repeat with remaining batter.

Serve crepes with cilantro-mint chutney, mango chutney or ketchup.

Recipe by Archana Verma, PCC Cooks intstructor

Source: Demonstrated on the PCC Cooks stage at Vegfest 2013.

More about: breakfast, garbanzo beans

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