(Cheela ka besan) This Indian crêpe-like "pancake" can be used to roll up leftover vegetable curry for a satisfying lunch.
- ½ cup besan (chickpea flour)
- 3 tbsp chapati flour (or substitute all-purpose wheat flour)
- pinch turmeric powder
- ½ tsp minced ginger (or a pinch of ginger powder if fresh ginger is unavailable)
- ⅓ tsp cumin powder
- ¼ tsp paprika
- ¼ tsp salt
- 1 to 1½ cup water
- 1 tbsp sesame seeds
- a few pieces minced cilantro
- ghee or oil for frying
- Mix dry ingredients with a whisk to remove lumps.
- Add enough water to make a medium-thick batter (not stiff, not runny). The amount of water that you will need depends on the flours that you are using.
- Add all remaining ingredients except ghee or oil and mix well.
- Let stand for about 15 minutes.
- Heat a small amount of ghee or oil in a nonstick crepe pan (or a pan with low sides).
- When the pan is hot, pour in about ⅓ cup of batter. Rotate the pan so that the batter spreads out.
- Cook for a few minutes before turning the pancake to cook on the other side.
- Keep warm in oven until you have used up all the batter.