Each bite of chapri has a zest from cumin, garlic, turmeric, green chilli, onion and cilantro. All simple everyday ingredients of Bangladeshi cooking but combined together make a very flavourful savoury breakfast item. Chapris are satisfying weekend brunch items and are great weekday breakfast options too if you make the batter ahead the night before to save time in the morning. I am sharing the basic chapri recipe today but tap into your imagination and feel free to add any type of grated vegetables to get your serving of veggies with breakfast.
Additional syrup is not necessary because of the medley of flavour the pancakes get from the different ingredients. Some sprinkle a pinch of sugar on top of the chapri but most eat these without adding any condiment. If the thought of eating pancake without a syrup or some condiments doesn’t satisfy your palate be sure to give the radish chutney a try with the chapris.
- 1 cup whole wheat flour
- ½ cup rice flour
- 1 egg
- ½ teaspoon garlic paste
- ½ teaspoon turmeric
- ½ teaspoon cumin powder
- 1 cup cilantro, chopped
- ½ cup onion, chopped
- 2 green chili, chopped
- 1½ cup water
- Salt, according to taste
- Oil, to brush or spray on pan
- Whisk together egg, garlic paste, turmeric, cumin powder.
- Add both flour kinds to the mix. Add water. Batter should be slightly lumpy.
- Add all other ingredients.
- Heat a griddle/fry pan on medium high heat and spray/brush oil.
- Pour about ¼ cup of batter onto the griddle.
- Once bubble starts forming, flip and cook the other side.
- Once both sides are cooked, stack on a plate to serve.
To achieve a lumpy batter, adjust with little more water or flour if necessary.