Tag Archives: chick peas

Crepes!, with savory chick pea flour

In fishing out a recipe for a fushion crepe dish I had posted earlier, I realized I had never actually specified how to make the crepe batter. I want to rectify that now, especially since this batter uses chick pea flour and is nutritive-ly far superior to its French counterpart.

I had hesitated in providing that recipe because it was from a cook book. However, today, I was sans cook book due to an apartment repair job which required us to pack up all of our books from one wall. It is for a traditional Indian dish called “cheela”. 

So, I called my mom and promptly forgot most of what she told me. I did remember her saying that outside of the salt and pepper, all else was free to experimentation. So here are the results of my delicious experiment:

  • 1 cup chick pea flour (also called Besan, in indian stores)
  • 1/2 large onion, diced (I used yellow)
  • 1 medium green chili pepper (these are long and slim), chopped
  • at least 1 Tbls Fresh coriander (or more if you’d like)
  • 1/4 tsp Salt 
  • 1/4 tsp Black Pepper
  • 1/4 to 1/2 tsp red cayenne pepper


  • Garam Masala (1/4 to 1/2 tsp) (I only used this because I had it, not because its imperative to the dish)
  • ground coriander (1/2 tsp)
  • ground cumin (1/4 to 1/2 tsp)

Toss and mix all the ingredients in a bowl. Then, add water, starting with one cup of water. You want to make it about a pancake like consistency in the batter. If needed, add up to 1/4 cup more. Whisk together to create the batter for the crepes. Then follow the cooking instructions in my previous post–that post describes how proten-acious this crepe is and how it barely takes any oil to cook! I made up to 7 crepes using this recipe, could have possibly stretched it to 8, to feed 3 adults. Enjoy!

A side note on the amount of spices: Note, when I don’t have a specific measurement in mind for a basic spice such as salt or pepper, I basically sprinkle the salt over the surface of the other ingredients in a left to right manner until I have the surface at least lightly coated. In this case, because chick pea flour has a strong taste, I decided I was use just a pinch or dash more salt. Same with the black pepper. I sprinkled until the surface of the flour in my bowl was fully coated because I love black pepper. Otherwise, I added some ground cumin because I LOVE it and I used ground coriander because I didn’t have fresh.



Shout out to the Minimalist

The Minimalist is a column in the NYT by Mark Bittam. I resonate with the simplicity of his cooking. This post gives a shout out to his column and to a recent recipe of his using chick-peas.

o Chick Pea Salad

My variations:
o I have never cooked dried chick peas. I am sure this adventure awaits me around the corner but for now, this is one area in which I depart from my esteemed mother and older sister and use A CAN. I have a can of organic garbanzo beans in my pantry right now from Safeway. But its $0.99 right now at WholeFoods and less for not organic.
o I have a jar of minced ginger from Trader Joes. I love this little jar. Minced ginger (and its minged garlic companion, also from TJ’s, is a must have for north Indian cooking.) saves me lots of time.
o I used lime juice since i had fresh limes (5 for a $1 from NJ Farmer’s Market).

Other than that I threw this together using a small red onion, less than a whole can of chick peas, 1 red bell pepper, etc. This was a perfect recipe for my kitchen since I already have toasted ground cumin. EASY.

Cost per serving: $0.47 per serving