• 1 1/2 cups chickpea flour (besan)
• 1 small onion, finely chopped
• 1/2 cup fresh parsley, finely chopped
• 1-inch piece fresh ginger, minced or grated
• 3 fresh green chilies, seeded and finely chopped
• 1 tablespoon ground coriander
• 1 teaspoon sea salt
• 1/4 teaspoon baking soda
• dash of cayenne
• dash of turmeric
• dash of ground cumin
• 1 1/2 - 2 cups water
• sesame oil for frying

• In a medium bowl, combine the chickpea flour, onion, parsley, ginger, chilies, coriander, salt, baking soda, cayenne, turmeric and cumin.

• Add enough of the water until you have a semi-thick batter and whisk with a fork. Cover and let rest for 30 minutes.

• In a small non-stick frying pan, heat a few teaspoons of oil over medium heat. When hot, ladle about 1/2 cup into the pan and shape into a circle with the bottom of the ladle. Fry for a few minutes until the ends begin to brown, sprinkle with a bit of oil, and flip and cook for another minute or two.

• Transfer to a plate and keep warm in a 150° oven. Repeat with the remaining batter.

Simple, spicy and savory Indian crepes — roll up your favorite foods inside and enjoy