Tofu mashed and Kasoori methi (fenugreek leaves) crepe.
1 cup chick peas flour
1/2 tub extra firm tofu mashed
2 tbsp dried fenugreek leaves (rinsed)
salt to taste
1/2 tsp red chili powder
3/4 cup water
Make batter with chick peas flour, tofu, methi, salt to taste and chili powder adding water slowly. Mix so that it is a smooth consistency. Make crepes with 1/4 tsp oil for each crepe on the griddle, cook on both sides and serve warm. You can also spray oil on the griddle to control the oil quantity and to make sure the crepe does not stick to the griddle while cooking. I served it with chutney.