Multigrain Crepe Recipe Filled With Spicy Mashed Potatoes
A vegetarian Indian recipe with whole wheat flour, ragi flour (finger millet/ nagli), bajra flour ( pearl millet). Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
19 steps- 1
To begin making the Multigrain Crepe Recipe Filled With Spicy Mashed Potatoes, first get all the ingredients ready, including boiling and mashing the potatoes
potatoes (aloo) - boiled and mashed(4) - 2
In a large mixing bowl, add the flour and a pinch of salt, black pepper powder and water and make smooth batter
whole wheat flour(2 cups)ragi flour (finger millet/ nagli)(1 cup)bajra flour ( pearl millet)(1 cup)salt - as per tastewhole black peppercorns - crushed(1 teaspoon)red chilli powder(1/2 teaspoon) - 3
The batter should be thick and yet pouring consistency, similar to a dosa batter
- 4
Keep the crepe batter aside
- 5
Next in heavy bottomed pan, heat a teaspoon of oil over medium heat
- 6
Add the cumin seeds and allow it to crackle
cumin seeds (jeera)(1 teaspoon) - 7
Add the green chilies and chopped onion and saute until the onion gets slightly caramelized
green chillies - finely chopped(3)sprig coriander (dhania) leaves - finely chopped(4) - 8
Once the onion gets brown, add the mashed potatoes, red chili powder and salt
salt - as per tastepotatoes (aloo) - boiled and mashed(4)red chilli powder(1/2 teaspoon) - 9
Stir to combine all the ingredients well
- 10
Check the salt and adjust to suit your taste
salt - as per taste - 11
Finally stir in the chopped coriander leaves and turn off the heat
green chillies - finely chopped(3)sprig coriander (dhania) leaves - finely chopped(4) - 12
The next step is the make the crepe
- 13
Heat a nonstick crepe skillet over medium heat
- 14
Pour a ladleful of the crepe batter on the pan and swirl the pan to spread the batter around
- 15
Crepes cook very quickly, so once you notice the top is getting cooked, flip over to cook on the other side for a few seconds
- 16
Remove from the skillet and place it on the platter
- 17
Proceed the same way to make the remaining crepes
- 18
Once done, place a spoonful of the potato filling in the center and roll the crepe and serve
- 19
Serve the Multigrain Crepe Filled With Spicy Mashed Potatoes along with a Yogurt Dip or Mexican Salsa for breakfast, tea party snack, appetizer or even a quick weeknight dinner
potatoes (aloo) - boiled and mashed(4)
Rate this recipe
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Multigrain Crepe Recipe Filled With Spicy Mashed Potatoes
A vegetarian Indian recipe with whole wheat flour, ragi flour (finger millet/ nagli), bajra flour ( pearl millet). Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
19 steps- 1
To begin making the Multigrain Crepe Recipe Filled With Spicy Mashed Potatoes, first get all the ingredients ready, including boiling and mashing the potatoes
potatoes (aloo) - boiled and mashed(4) - 2
In a large mixing bowl, add the flour and a pinch of salt, black pepper powder and water and make smooth batter
whole wheat flour(2 cups)ragi flour (finger millet/ nagli)(1 cup)bajra flour ( pearl millet)(1 cup)salt - as per tastewhole black peppercorns - crushed(1 teaspoon)red chilli powder(1/2 teaspoon) - 3
The batter should be thick and yet pouring consistency, similar to a dosa batter
- 4
Keep the crepe batter aside
- 5
Next in heavy bottomed pan, heat a teaspoon of oil over medium heat
- 6
Add the cumin seeds and allow it to crackle
cumin seeds (jeera)(1 teaspoon) - 7
Add the green chilies and chopped onion and saute until the onion gets slightly caramelized
green chillies - finely chopped(3)sprig coriander (dhania) leaves - finely chopped(4) - 8
Once the onion gets brown, add the mashed potatoes, red chili powder and salt
salt - as per tastepotatoes (aloo) - boiled and mashed(4)red chilli powder(1/2 teaspoon) - 9
Stir to combine all the ingredients well
- 10
Check the salt and adjust to suit your taste
salt - as per taste - 11
Finally stir in the chopped coriander leaves and turn off the heat
green chillies - finely chopped(3)sprig coriander (dhania) leaves - finely chopped(4) - 12
The next step is the make the crepe
- 13
Heat a nonstick crepe skillet over medium heat
- 14
Pour a ladleful of the crepe batter on the pan and swirl the pan to spread the batter around
- 15
Crepes cook very quickly, so once you notice the top is getting cooked, flip over to cook on the other side for a few seconds
- 16
Remove from the skillet and place it on the platter
- 17
Proceed the same way to make the remaining crepes
- 18
Once done, place a spoonful of the potato filling in the center and roll the crepe and serve
- 19
Serve the Multigrain Crepe Filled With Spicy Mashed Potatoes along with a Yogurt Dip or Mexican Salsa for breakfast, tea party snack, appetizer or even a quick weeknight dinner
potatoes (aloo) - boiled and mashed(4)
Rate this recipe
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