Besan Crepes with Spiced Tomato Chutney
Light, golden crepes made from gram flour, served with a vibrant chutney of tomatoes, cilantro, and mint. This indian-inspired vegetarian (gluten-free) ready in about 45 minutes blends gram flour (besan), water, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup gram flour (besan)
- 1/2 cup water
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 tsp turmeric powder
- 1/4 cup, chopped onion
- 1/4 cup, chopped tomatoes
- 1/4 cup, chopped green chilies
- 1/2 tsp cumin seeds
- 1 tbsp vegetable oil
- 1/4 cup, chopped fresh coriander leaves
- 1/4 cup, chopped mint leaves
Instructions
- Step 1: In a medium bowl, combine 1 cup gram flour, 1/2 cup water, 1/4 tsp salt, 1/4 tsp baking powder, and 1/2 tsp turmeric powder. Whisk until smooth, then cover and let rest for 15 minutes.
- Step 2: Heat 1 tbsp vegetable oil in a small skillet over medium heat. Add 1/2 tsp cumin seeds and cook for 30 seconds until fragrant. Add 1/4 cup chopped onion, 1/4 cup chopped tomatoes, and 1/4 cup chopped green chilies. Cook for 10 minutes until onions are golden and tomatoes are soft.
- Step 3: Stir in 1/4 cup chopped fresh coriander leaves and 1/4 cup chopped mint leaves. Cook for 2 more minutes, then remove from heat and set aside.
- Step 4: Heat a non-stick skillet over medium heat. Pour 1/4 cup of the rested crepe batter into the skillet, tilting to spread evenly. Cook for 2 minutes until edges lift and bottom is golden. Flip and cook for 1 more minute until golden on the other side.
- Step 5: Repeat with remaining batter to make 4 crepes, adding a touch of oil to the skillet as needed between batches.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Besan Crepes with Spiced Tomato Chutney take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Besan Crepes with Spiced Tomato Chutney?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Besan Crepes with Spiced Tomato Chutney?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Besan Crepes with Spiced Tomato Chutney for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Besan Crepes with Spiced Tomato Chutney gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
