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Indian crepes and tomato chutney with kenwood
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5 from 3 votes

Indian Crepes and Tomato Chutney with Kenwood

Vibrant and super tasty Indian spiced crepes served with zingy tomato chutney. Absolutely brilliant for breakfast or brunch if you fancy a savoury treat.
Course Breakfast, Lunch, Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Crepes, Plant-based, Tomato chutney, Tomatoes, Vegan
Prep Time 20 minutes
Cook Time 1 hour
Author Niki Webster

Ingredients

For the Indian crepes

  • 1 1/4 cups lukewarm water
  • 2 tbsp olive oil
  • 1 cup gram flour
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/2 cumin seeds
  • 1/2 black onion seeds
  • Pinch chilli flakes
  • Handful fresh coriander

For the tomato chutney

  • 1 tbsp olive oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1/2 chilli flakes
  • 4 to matoes chopped
  • 6 cloves garlic sliced
  • 1 tsp tamarind paste
  • 1 tsp maple syrup
  • 1 tsp sea salt
  • Twist black pepper

Instructions

To make the crepes

  • Add the water and olive oil to the Kenwood Chef bowl, then add the gram flour, spices and seasoning.
  • Process on speed 5 for around a minute or until all the lumps are out (Alternatively, mix thoroughly in a large bowl).
  • Pour the batter into a large bowl and add the chopped coriander leaves. Stir to combine, then set aside while you make the chutney.
  • Add a little oil to the base of a non-stick small frying pan. Add 1/3 cup of the batter to the pan and swirl around the bottom so you get an even crepe.
  • Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
  • Flip and cook on the other side for 30 seconds to a minute.
  • Remove from the pan and place on and cover with a clean cloth to keep warm.
  • Repeat the process with the rest of the batter (makes 5 crepes).

To make the chutney

  • Add the oil to a small frying pan and heat to a medium heat. Add in the mustard seeds. When they pop, add in the cumin seeds and chilli flakes, fry for 30 seconds.
  • Add in the garlic and stir for another few minutes, then add in the chopped tomatoes.
  • Cook for a further 5-6 minutes until the tomatoes have cooked down. Add the tamarind, maple syrup and season well.
  • Allow to cool a little, then add to the mini chopper glass bowl.
  • Blitz for 1 minute on speed 4 until smooth (you may need to do this in two batches).

Notes

4-5 servings