Follow these steps for perfect results
Onion
sliced
Mint Leaves
Lemon Juice
Green Chilli
Salt
Hung Curd (Greek Yogurt)
Garlic
Garam Masala Powder
Ajwain (Carom seeds)
Carrot
cut into strips
Gram Flour (besan)
Coriander Leaves
Sunflower Oil
Green Bell Pepper
sliced
Red Chilli powder
Yellow Zucchini
sliced thinly
Dried Oregano
Grind chutney ingredients into a fine paste.
Combine chickpea flour crepe ingredients to create a batter and let it rest.
Sauté sliced onions until translucent.
Add capsicum, yellow zucchini, and carrots; sauté.
Season with salt and oregano and keep aside.
Pour a ladle full of batter and spread it on the crepe pan.
Cook for 2-3 minutes, flip, and cook for another 2-3 minutes.
Prepare remaining crepes.
Spread chutney on a crepe.
Place salad filling on one side and roll it.
Serve with a smoothie or juice.
Expert advice for the best results
Adjust the amount of chili to your spice preference.
Add other vegetables like spinach or mushrooms to the salad.
Everything you need to know before you start
15 mins
Chutney can be made ahead.
Garnish with fresh coriander and a drizzle of lemon juice.
Serve warm or at room temperature.
Pairs well with a side salad.
Cooling and refreshing.
Discover the story behind this recipe
Common street food and snack.
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