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Besan Poora (savoury chickpea crepe)


  • 1 cup Besan / Gram flour (split chickpea flour)
  • 1/4 cup minced onion
  • 1/4 cup minced bell pepper
  • 1 minced scallion
  • 1 minced green chilli
  • 1 minced garlic clove
  • 1/4 cup minced coriander, reserve a few leaves for garnish
  • 1/2 teaspoon salt
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon cumin powder
  • 3/4 cup water
  • Cooking oil or cooking oil spray, as needed


  1. Mince all your ingredients and add to a bowl with the Besan, except the water. 
  2. Adding 1/4 cup of water at a time, whisk your batter into a runny consistency. It should coat the back of your spoon but be thinner than a traditional pancake batter. 
  3. Preheat your non-stick frypan on  medium-low. Using very little oil or an oil spray, cook your pancakes on both sides until lightly golden brown. 
  4. It's helpful to use a large measuring cup with a spout for this as it allows for easy pouring! Once they come off the frypan, enjoy them hot! A little twist my family enjoys for Vaisakhi is spreading your favourite chutney on one side, sprinkling in a little grated cheddar, and rolling into a filled roll. Finish with a garnish of a few coriander leaves and enjoy!

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