The wide-range of Indian cuisine gives us the chance to experiment with a plethora of ingredients ranging from vegetables to our own choice of flours or lentils. Snacks are an intrinsic part of Indian fare which is relished by everyone. From hot-crispy pakodas, samosas, kachori to khatta-meetha namkeen and more, desi snacks can surely soothe our cravings in a jiffy.
Our Indian snacks are undoubtedly the best tidbits to munch on whenever we are craving for something whether it is sweet or spicy. Most Indians try to make these snacks at home till date. Though there are shops to buy our favorite teatime snacks but making them at home from scratch allows us to play with our own choice of ingredients. Therefore, today we bring you the recipe of rice-potato crêpe that you can easily make with a handful of ingredients. Here’s the recipe.
Ingredients:
• 1 large size boiled potato, peeled and chopped
• 1 cup rice flour
• 1 cup water
• 1 medium size Onion, finely chopped
• 1 nos. green chilli, finely chopped
• ½ tbsp amchur
• ½ tbsp Chat masala
• Pinch of baking powder
• Pinch of turmeric powder (haldi)
• Salt
• Oil
Preparations:
1. In a blender, add potato, water and rice flour, and blend them until it is smooth. Remember to adjust the consistency of water according to your needs.
2. Take a bowl, pour the rice-potato mixture into it, then add onion, green chilli, salt, turmeric powder, chaat masala, amchur and baking powder. Mix them well to make a thick paste which is runny in consistency.
3. Grease the non-stick pan with a few drops of oil, and heat it over medium-low flame. When the oil is hot enough, lower the flame.
4. Take a ladle of the batter and spread it gently. Do not make it super thin or it will stick to the pan. Let it cook for a couple of minutes or until they are golden brown. You can also add more oil from the sides so it doesn't stick.
5. Make sure to flip, so it can be cooked from both sides.
Your crispy crepe is ready to eat.