MUSHROOMS CHILLA CREPES by Chef Ranvir Brar

Time for some healthy breakfast and time to pick up Ranvir Brar's book again .

I love this boooooook

 

I have used ketchup instead of tangy chutney.

COME INTO MY KITCHEN

Chef Ranvir Brar

 

His rec ipe

 

 

MUSHROOMS CHILLA CREPES

INGREDIENTS

For the Chillas

1 cup gram our (besan)

2 tbsp green coriander, chopped

tsp baking soda

Salt to taste

1 tsp red chilli powder

1 tsp turmeric powder

1 tsp oil

For the Filling

cup mushrooms, chopped

cup cottage cheese (paneer), grated

cup fenugreek (methi) leaves, chopped

1 tbsp oil

1 tsp carom seeds (ajwain)

cup onion, chopped

cup tomatoes, chopped

1 tsp red chilli powder

1 tsp asafoetida (hing)

1 tsp turmeric powder

Salt to taste

For the Chutney

10 dried figs, chopped

1 tsp oil

tsp cumin seeds

1 tbsp sugar

1 tsp vinegar

Up to 1 cup water

METHOD

For the Chillas: To prepare the batter, combine the gram our, chopped coriander, baking soda, salt, red chilli powder and turmeric powder in a bowl. Add water and mix well. Rest the batter for 20 minutes.

For the Filling: Heat the oil in a pan. Add the carom seeds and chopped onion. Saut for 2 minutes. Then add the tomatoes and fry for a minute. Add the red chilli powder, turmeric powder and asafoetida; stir-fry. Once the raw smell is gone, add the mushrooms and saut on medium heat for 3-4 minutes. Once it dries out, add the grated cottage cheese and chopped fenugreek leaves. Mix gently till combined. Add salt and check seasoning. Remove from heat and cool. Transfer to a plate and keep it in the fridge to chill. Once chilled, remove from the fridge. Meanwhile make the chutney.

For the chutney: Place the dried gs in a small bowl and pour cup boiling hot water over it. Leave it aside for 10 minutes to rehydrate and become soft. Heat the oil in a small pan. Add the cumin seeds and allow to crackle. Place the softened gs in the pan with the sugar, vinegar and soaking water. Cook on medium heat, stirring all the while till it becomes a smooth, thick chutney. Adding up to cup more water if required.

Assembly: Brush the same pan with some more oil and heat. Pour a ladleful of batter onto the hot pan and swirl to spread out into a crepe. Cook till golden on one side, ip over. Spoon some of the lling on one side and fold the crepe to form a semi-circle. Then fold the crepe again into a triangle. Once done, transfer to a plate and keep aside. Repeat with the remaining batter. Arrange three crepes on each plate, with their tips facing one direction. Spoon some of the chutney over, garnish with sprigs of coriander.