Masala Ghavan

Madhuri.Dixit's picture

Dec. 31, 2010


Eggs 2
Milk 1 Cup (16 tbs)
Plain flour 1/2 Cup (8 tbs)
Olive oil spray 1 Tablespoon
Safflower oil 1 Tablespoon
Brown mustard seeds 1/2 Teaspoon
Onion 1 Medium , thinly sliced
Turmeric 1/2 Teaspoon
Chili powder/1 small chili, chopped 1/2 Teaspoon
Potatoes 2 Large , thinly sliced
Lemon juice 1 Tablespoon
Salt 1/2 Teaspoon
Sugar 1/2 Teaspoon
Chopped fresh coriander 1/4 Cup (4 tbs)
Coconut coriander chutney 1/2 Cup (8 tbs) (To Serve)


For ghavan, combine eggs, salt, milk using beater.

Slowly add flour, oil to make smooth batter.

Refrigerate for an hour.

Heat nonstick fry pan, spray with olive oil, make 10 thin crepes (approx. 12 1/2 cm in diameter).

Stack, keep warm.

For filling, heat oil in nonstick pan over medium heat, add mustard seeds, as they pop, add onion, saute until light brown.

Add turmeric, chilli, potato, lemon juice, salt, sugar, stir, cover, cook on low, (stir occasionally) until potato is tender (approx 15 mins).

Adjust salt, chilli to taste, add coriander.

Spoon filling into centre of crepe, fold over.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 152Calories from Fat 47

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 171 mg7.13%

Total Carbohydrates 23 g7.7%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet