Pea & Bean Dhebra

Method

1. In a large bowl, combine all the ingredients.
2. Add the water and mix well, ensuring no lumps from the flour in the mixture
3. Leave to stand for at least 20 min, you can also make this mixture the day before and keep it refrigerated till you’re ready to make the dhebra
4. Once you’re ready to cook the dhebra, heat a wide based pan to medium. With a piece of kitchen roll, wipe a thin sheen of rapeseed oil around the bottom of the pan. You don’t want pools of oil; instead a nice glaze. To check if the pan is hot enough, drop a teaspoon of mixture into the middle of the pan. If it begins to cook instantly, but doesn’t burn you have the right temperature.
5. Ladle the mixture into the pan, creating ½ cm thick dhebra - you can use the back of your ladle to smooth out the mixture. Leave to cook on the first side till you start to see a lacy bubbles form on the top of the crepe. When beginning to set in the middle, flip the crepe and continue to cook. This should take around 2 minutes on each side per crepe.
6. Keep warm under a clean tea towel on a plate. Once you have used up all your mixture, eat immediately with your fresh coriander, more shallot and your favourite chutneys.