Updated: May 3
Milk and Cardamom Recipe
1 cup chickpea flour (besan/chana no lot)
1/3 cup onions, finely diced
1/2 tbsp minced ginger
1 tsp green chile paste
3 tbsp cilantro (spinach if you’re not a fan!)
1/2 tsp ajwain/carom seeds
1/4 red chili powder
1/4 tsp ground cumin
1/4 tsp ground coriander
1 tbsp dried fenugreek leaves (optional)
Salt to taste
Whisk in 3/4 cup of water with the above mentioned ingredients. The mixture should be slightly thicker than crepe batter!
Heat a non stick skillet over high heat. Add 1/2 tbsp of vegetable oil and pour 1/4 cup of the batter into the hot skillet. Spread out into a thin layer and cook for 1 minute or until the bottom is golden brown. Flip and cook for another minute. Repeat until you’re done with the batter.