Chickpea Flour Crepes

Recipe by Jyoti

Usually, these thin North Indian pancakes are served with tea or a snack and eaten with a dollop of Indian pickle (achaar).

They’re also a great breakfast, lunch or main meal dish. Easy, nutritious and exceptionally delicious. A wonderful healthy protein-filled meal or snack.

You can make larger quantities of batter and keep it in the fridge , using as you need, for up to a week.


2 c (184 g) chickpea flour (besan)
1 1/2 c (356 g) water
1/4 teas. asafeotida powder (optional)
2.5 cm (1 inch) piece ginger root, peeled and grated or chopped
1-3 green thai, serrano, or cayenne chilis, stems removed, chopped
1/4 cup (7g) dried fenugreek leaves (kasoori methi) or if using fresh, use more
1/3 cup (8g) fresh coriander (cilantro)
1 teas. salt
1/2 teas. ground coriander
1/2 tas. turmeric powder
1 teas. red chili powder or cayenne
oil for pan frying


1. In a deep bowl, gradually add water to the flour and mix until smooth.

2. Let stand for at least 20 minutes.

3. Saute the asafoetida (hing) in a little oil for 30 secs until golden and fragrant. This removes any bitterness. Asafoetida gives an onion-like flavour and is an aid to digestion. You will find it in most Indian shops.

4.. Add the remaining ingredients, except the oil, to the flour and water mixture and mix well.

5. Heat a griddle over medium-high heat. A cast iron fry pan or flat iron chapatti frypan is ideal.

6. Spread about 1/2 teas. oil over griddle. You can use greaseproof paper or a paper towel to do this. Cooking spray could also be used.

7. With a ladle, pour 1/4 cup (60 mls) of the batter into the centre of the pan. With the back of the ladle, spread the batter in a circular, clockwise motion from the centre toward the outside of the pan to create a thin, round pancake about 12.5 cm ( 5 inches) in diameter.

8. Cook the poora until slightly brown on one side, about 2 mins, and then flip it to cook the other side. Press down with the spatula to ensure that the middle is also cooked through.

9. Cook the remaining batter, adding oil as needed to prevent sticking.


The possibilities are endless with this recipe. Try jazzing up the batter by folding in anything from mashed or grated potatoes to grated zucchini, chopped spinach, mint etc, parsley etc.

You could also mix this in a Vitamix blender. This would give you a smoother poora. Just add the water first, then the remaining ingredients, and blend on high until smooth.

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