Besan Chila (Cumin-Spiced Breakfast Crêpe)

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  • 1 cup garbanzo bean flour
  • 1/2 cup water
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon turmeric
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup finely chopped onions (optional)
  • 1/4 cup mixed vegetables such as peas, carrots, etc. (optional)
  • 1/4 cup high-heat oil


Mix together all ingredients, except oil, in a bowl to make a batter of crêpe 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 crêpe over and cook on the other side for 1 to 2 minutes. Repeat with remaining batter.

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

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