In my country I had never heard of it. We usually made sweet crepes at home filled with marmalade, cocoa or cinnamon. I still prefer breakfast on the sweeter note but hubby keep rebelling against it. Sometimes I try to satisfy his cravings for savory.
My relationship with pancakes made of chickpea flour started quite late in the form of Indian chila. In my in-laws house it is served with some fresh and spicy coriander-chili chutney. I’m still getting used to food with chilies early in the morning.
This time I made crispy Besan ki Chila but filled with tofu cream, asparagus and salad greens. The tofu tastes bit like egg cream because of the sulphureous black salt or kala namak. The asparagus is sautéed with garlic and vegan butter. The salad greens added some freshness and rocket leaves the peppery touch. Its quick to make but the result will impress.
Chickpea flour, besan or gram flour is a great gluten free option. It is very versatile but also healthy. It is rich in protein, fibr, nutrients and vitamins but low in carbs and calories. It is high in folate which helps with healthy pregnancy.
Chickpea Pancakes: Tofu cream: Sautéed Asparagus: For serving: Chickpea Pancakes: Tofu Cream: Asparagus: Serve: