Preparation time
5 minutes
Serves
7
Recipe courtesy of
Tuo Tao, Accredited Practising Dietitian (APD)
| 1.5 cups chickpea flour |
| 2 cups water |
| 2 eggs (disregard if vegan) |
| Optional: 3 cloves of garlic, half a small onion, half a cup of coriander leaves and half a cup of spinach leaves |
- Combine 1.5 cups of chickpea flour and 2 cups of water in a mixing bowl. Beat for 2 minutes until all the lumps disappear.
- Add 2 eggs to the mixture and beat until the eggs are fully beaten (ignore this step if you are a vegan).
- Place a 20-22cm non-stick frying pan on high heat. When the pan is hot, add 1 tsp of olive oil to the pan, then pour a thin layer of the mixture into the pan (regular roti thickness) and shake the pan so that the mixture covers the frying pan nicely.
- Cook for 30 seconds on each side or until the chapatis are cooked through. Repeat this step until you finish the mixture.
Optional: Dice 3 cloves of garlic, half a small onion, half a cup of coriander leaves and half a cup of spinach leaves. Lightly pan fry the mixture with 1 teaspoon of olive oil for 1 minute. Add it to the water chickpea mixture for extra flavour.
| Engery | 362 kj (86 calories) |
| Protein | 6g |
| Saturated Fat | 0.5g |
| Total Fat | 2g |
| Carbohydrates | 8g |
| Sugars | 1g |
| Dietary Fibre | 5g |
| Sodium | 27mg |