spinach crepes with masala potatoes

Spinach crepes with masala potatoes

These spinach crepes are made with chickpea flour and are the perfect accompaniment to the spicy masala potatoes. Suitable for vegetarians and vegans.
Course Main Course
Cuisine Indian, International
Keyword masala potatoes
Prep Time 15 minutes
Cook Time 40 minutes
Resting time 30 minutes
Total Time 55 minutes
Servings 2
Author Mandy Mazliah


For the pancake (makes around 6 small ones)

  • 100 g spinach chopped
  • 130 g chickpea gram flour
  • 1.5 tbsp olive oil
  • 200 ml water

For the potato filling

  • 600 g potatoes peeled and diced
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tbsp sunflower oil
  • 1 onion finely chopped
  • 2 cloves of garlic finely chopped
  • a thumb sized piece of ginger finely chopped
  • Chilli flakes - to taste
  • 1/2 tsp turmeric
  • Pinch of asafoetida optional
  • 220 ml water


First make the batter.

  1. Wilt the spinach by cooking over a low heat for a couple of minutes then set aside and allow to cool slightly.

  2. Put the chickpea flour into a mixing bowl and whisk it carefully to remove any lumps. Add half of the water and the olive oil and whisk again until it's like a thick paste, then whisk in the rest of the water. 

  3. Finally add the spinach and use a handheld blender to blend until smooth. Alternatively transfer the mixture to a jug blender. Leave to rest for half an hour or so.

Now for the potato filling.

  1. First peel and dice the potatoes into bite sized pieces. 

  2. Heat the oil in a medium-sized pan. Add the cumin and mustard seeds and cook until the mustard seeds begin to pop. Add the onion, stir, reduce the heat to low and cover for 10 minutes, stirring occasionally until the onion is soft. Add the garlic and ginger, cook for a further minute then add the remaining spices. 

  3. After another minute stir through the potatoes. Once they're all coated in the onion mixture add the water. 

  4. Reduce the heat to low, cover and cook for 15 minutes or until the potatoes are soft. You may need to add a tiny bit more water depending on the size of your potatoes. If you have too much taking the lid off towards the end of the cooking time will help the sauce to thicken.

  5. For the crepes

  6. Heat a little oil in a small non-stick frying pan. When hot pour in a little bit of the batter, swirl the pan so the batter covers it evenly and cook over a medium heat for 2-3 minutes. Carefully flip with a spatula to cook the other side.

  7. Place on a plate, with a few spoonfuls of the potato mixture in the middle and fold in half.
  8. This is delicious on its own but even better with some chutneys, yoghurt dips or perhaps some crunchy veggies on the side.

Recipe Notes

You will need a blender for this recipe. A handheld stick blender will do.