Chick Pea Crepes ( Chilla )
I bought a bag of chickpea flour (besan) to add to my roti, but while looking for recipes for that I hit on this one. So simple, so fast and so tasty. I’d say from prep to eat maybe 8 minutes. Mix a fairly loose batter of the chickpea flour and water. Shred some raw cauliflower, chop onions, garlic, cilantro, whatever you like and mix it into the batter. Lightly oil and heat a pan, when hot pour the desired size crepe into the pan, turn when one side is barely brown. the EAT! You may dip it in yogurt use it to create wrap sandwiches or grab ’em right off the fire.
The original recipe I found in an Indian cookbook used Methi which are fenugreek leaves, rather hard to come by except in Indian grocery stores. I planted some and it grows like a weed which of course all plants are. On other websites I discovered many fresh vegetable recipes from the Maharashtra region of Indian. I’ll post them as I try them.