Parsi Chapat

Parsi Style Spiced Pancake

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Parsi Chapat has a wonderful blend of ground cardamom and nutmeg

To prep
10 min
To cook
35 min
Level
Easy
Servings
3

Ingredients

1 cup milk OR 1 cup coconut milk
Pinch of saffron strands
2-3 eggs
½ cup sugar
1 tablespoon rose water (optional but nice)
1/2-3/4 teaspoon cardamom powder
¼ teaspoon nutmeg powder
¼ teaspoon salt (pinch)
1 teaspoon vanilla essence
3/4 cup plain flour OR 3/4 cup spelt flour
1/4 cup dessicated coconut
1/3 cup flaked, slivered or chopped almonds (optional but yummy)
1 tablespoon charoli (optional)

Method

Step 1
10 mins

In a glass jug, add the milk and saffron and place in the microwave for a minute OR gently warm on the stove in a small saucepan until you can see a slight yellowish hue in the milk and set aside.

Step 2
10 mins

In a small mixing bowl add the eggs, sugar, cooled milk, rose water (if using), vanilla essence and mix well.

Add the cardamom powder, nutmeg powder and salt and mix well.

Add the flour and dessicated coconut and whisk thoroughly to ensure there are no lumps.

Add the almonds and charoli if using and mix again.

Step 3
15 mins

Heat a non-stick pan approximately 20cm | 8" over low-medium heat and add 1 teaspoon of butter/ghee ensuring the whole base has a thin coating - if it doesn’t, add a bit more.

Once the butter/ghee is melted, add just under a 1/2 cup of the mixture into the pan, you should get a thin coating covering around 3/4 of the pan - don't make it too thin or it will be hard to turn.

When you can shake the pan and the batter and it slides easily (give it a good shake to check) flip and cook for another minute on the other side or until it is golden. Set aside on a plate once done.

Continue until the batter is finished.

Serve warm. (Can be reheated in the microwave.)