Pura (Chick Pea) crepes
30gms of Gram Flour
1 small onion
2 tsp coriander and cumin seeds
1 inch Fresh coriander -chopped finely include stalks
Rock salt & milled pepper -as preferred
½ -1fresh chilli
The Video above shows you what they should look like.
1 -2 cups – gram flour – sive – add salt – place into a large mixing bowl.
chopp onions and chillies add
Add carom or cumin seeds.
Add fresh chopped coriander.
Stir in water to create a loose soup like batter – leave to sit for 20 minutes
Heat a non stick pan to cook the pura in – keep on a medium heat – pour in about two
tsp of coconut oil.
add a mixture – should be the consistency of soup-
This mixture will makes 6 -8 pura’s
This is a great weekend breakfast. It Can be kept chilled in the fridge for up to 4 days so if you want to make a batch before work or school do as they work well or for your lunch as a healthy option.
ChickPea flour ‘Besan’ is really versatile flour. A favourite from my childhood for favorites recipes like, pakoras, pura and mixed with whole wheat flour for roti- otherwise known as chappati’s. This recipe is typical weekend breakfast we have often and accompanied with a potato filling makes it a ideal brunch.
Add cooked cumin Seeds, chilli and onion mix and fresh coriander to the potato filling – Tamarind sauce is also a great addition of you can get this to pour on top.
Sign up for my Virtual Saturday Morning Cookery Class that is due to run in October and November fortnightly and get cooking healthy food – Sign up with your email as places are limited ..