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4 Serves
86 Mins
Combine semolina flour, water, and a pinch of salt in a large bowl to form a smooth, elastic dough. Knead thoroughly and let it rest under a damp cloth for at least 45 minutes to ensure proper texture.
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IndianVitamin K
7 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
185 µg / 400 µgCalcium
39 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
170 mg / 1,250 mgPotassium
594 mg / 4,700 mgSodium
313 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
86 µg / 55 µgFiber
6 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
73 gAlcohol
0 g
Finely dice the onion and green bell pepper using a chef's knife on a cutting board.
Heat olive oil in a large frying pan over medium heat. Sauté the onions and peppers until softened, then stir in the filling ingredients and season with salt and pepper.
Divide the dough into small balls, stretch each thinly on a greased surface, place a portion of the filling in the center, and fold the edges over to create a square parcel.
Cook the folded crepes in the frying pan over medium heat until golden brown and crispy on both sides.
10
g60
g12
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Indian