Indian Crepes and Tomato Chutney with Kenwood | Rebel Recipes (2024)

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Vibrant and super tasty Indian spiced crepes served with zingy tomato chutney. Absolutely brilliant for breakfast or brunch if you fancy a savoury treat.

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Indian Crepes and Tomato Chutney with Kenwood | Rebel Recipes (2)

In partnership with Kenwood.

I’m excited to have teamed up with Kenwood this January to get creative in the kitchen using the Kenwood Chef.

I’ll be working on a series of recipes with the Kenwood Chef, but my first is all about batch cooking. Batch cooking is a brilliant way to get healthier (as many of us are in January) and save some money at the same time–you just need to invest a little time to plan.

One of my favourite things to batch cook is dips, hummus, pestos, etc. If your fridge is well stocked with delicious sauces and dips, meals can be transformed in minutes.

So I made some absolutely delicious Indian gram flour crepes with a gorgeous tomato chutney. You can double or triple the recipe amounts and the batter for the crepes can be made ahead, kept in the fridge, ready for when you need it. Perfect for the weekend. The crepes can be topped with my tomato chutney or any other dips. Absolutely delicious as a flatbread replacement.

My tomato chutney has a rich tomato flavour, gorgeous smeared onto the crepes but also delicious as a toast or baked potato topper. It’s really quick to make, simply toast the spices, and allow the tomatoes to cook down a little, then blitz in the mini chopper attachment.

I really hope you love these as much as I do.

The Kenwood Chef represents the very best of Kenwood design and engineering. This specific product has been chosen for the masterclass as it allows you to create restaurant quality food with simplicity and versatility at home.

No matter which model you choose, you can push your culinary boundaries further than you ever dreamt of with a selection of over 25 attachments, including pasta rollers and cutters, juicers, food processor attachment, meat grinder, blender and ice cream maker.

Love, Niki xxx

Indian Crepes and Tomato Chutney with Kenwood | Rebel Recipes (3)

Vibrant and super tasty Indian spiced crepes served with zingy tomato chutney. Absolutely brilliant for breakfast or brunch if you fancy a savoury treat.

Prep time: 20 minutes mins

Cook time: 1 hour hr

4-5 servings

5 from 3 votes

Ingredients

For the Indian crepes

  • 1 1/4 cups lukewarm water
  • 2 tbsp olive oil
  • 1 cup gram flour
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/2 cumin seeds
  • 1/2 black onion seeds
  • Pinch chilli flakes
  • Handful fresh coriander

For the tomato chutney

  • 1 tbsp olive oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1/2 chilli flakes
  • 4 to matoes chopped
  • 6 cloves garlic sliced
  • 1 tsp tamarind paste
  • 1 tsp maple syrup
  • 1 tsp sea salt
  • Twist black pepper

Instructions

To make the crepes

  • Add the water and olive oil to the Kenwood Chef bowl, then add the gram flour, spices and seasoning.

  • Process on speed 5 for around a minute or until all the lumps are out (Alternatively, mix thoroughly in a large bowl).

  • Pour the batter into a large bowl and add the chopped coriander leaves. Stir to combine, then set aside while you make the chutney.

  • Add a little oil to the base of a non-stick small frying pan. Add 1/3 cup of the batter to the pan and swirl around the bottom so you get an even crepe.

  • Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.

  • Flip and cook on the other side for 30 seconds to a minute.

  • Remove from the pan and place on and cover with a clean cloth to keep warm.

  • Repeat the process with the rest of the batter (makes 5 crepes).

To make the chutney

  • Add the oil to a small frying pan and heat to a medium heat. Add in the mustard seeds. When they pop, add in the cumin seeds and chilli flakes, fry for 30 seconds.

  • Add in the garlic and stir for another few minutes, then add in the chopped tomatoes.

  • Cook for a further 5-6 minutes until the tomatoes have cooked down. Add the tamarind, maple syrup and season well.

  • Allow to cool a little, then add to the mini chopper glass bowl.

  • Blitz for 1 minute on speed 4 until smooth (you may need to do this in two batches).

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Discuss this Recipe with Niki

Indian Crepes and Tomato Chutney with Kenwood | Rebel Recipes (10)

20 Responses

  1. Indian Crepes and Tomato Chutney with Kenwood | Rebel Recipes (11)
    These breads were delicious and perfect with the curry . I made cooked them two ways . Pan method which needed a bit of practice without the perfect non stick pan, and directly on the aga simmering plate, on bakeoglide .

    Aga method was quicker and needed less skill and oil . Both tasted wonderful

    Reply

    1. Brilliant!

      So happy to hear that xxx

      Reply

  2. I LOVE your recipes!! How long will the tomato chutney last in the fridge??

    Reply

    1. Thank you!
      It will last 4- 5 days xx

      Reply

  3. I had to make substitutions for the gram flour (all purpose flour) and the tamarind paste (vinegar) but it still turned out delicious! So simple to make but such a satisfying combination of flavors!

    Reply

    1. Brilliant, love that it still worked!
      Love, Niki xxx

      Reply

  4. Hi there – May I please ask what is ‘gram flour’? I don’t know if this is a language thing (I’m is Australia) or an Indian flour?

    Cheers

    Reply

    1. Hi Kate
      Its chickpea flour
      Love
      Nikixxx

      Reply

  5. Looks wonderful. I am going to make this afternoon. I wonder how long do you think the crepes would last in the fridge?

    Have you written a book?? 🙂

    Thanks!

    Reply

    1. Hi Carla
      I would make and store in a covered plate. They might go a little hard in the fridge.
      Ooh book – working on it
      Love
      Niki xx

      Reply

  6. Indian Crepes and Tomato Chutney with Kenwood | Rebel Recipes (12)
    These really are deliciously amazing. I have made them three times now and am finally getting the hang of the crepes….. they kept falling to bits when I tried to turn them but today I made a batch and only the first two broke. We had them with turmeric potatoes to make an extra hearty lunch and they were a huge hit. Thank you so much for the great recipe. I will be cooking them again and again!

    Reply

    1. Hi Natalie
      Amazing! Im so happy you like them. I love the addition of turmeric potatoes – yum.
      Sorry to hear they are breaking up a bit. A couple of tips; make sure the crepes are bubbling and coming way from the bottom of the pan before flipping. Also a non stick pan and making them a bit smaller can help.
      Love, Niki xx

      Reply

  7. I’m so glad you love them as much as me!
    Love, Niki xxx

    Reply

  8. Bonjour Niki,

    it’s difficult to cook the crepes , they sticks in the pan.I set aside 30 min and poor oil (a few) for cooking.

    Give me “une astuce ” or a why, please .

    pardon my english.

    Thank you

    Reply

    1. I’m so sorry they are sticking for you. They shouldn’t do.
      A non stick pan really helps. Do you have one?

      Best wishes
      Niki x

      Reply

    2. *Canola oil* spray really makes a difference. We have a cast iron pan (not non-stick) and have never had a crepe or pancake stick using canola oil.

      Reply

  9. Unfortunately it’s impossible to find tamarind paste where I live. I don’t suppose you have any idea of what would make a good substitute? Thanks

    Reply

    1. Hi Juliet
      I totally understand. The good thing is the chutney is delicious without it or maybe add a 1/2 tsp of tamari.
      Love, Niki xxx

      Reply

  10. Indian Crepes and Tomato Chutney with Kenwood | Rebel Recipes (13)
    Excellent 🙂

    Reply

    1. Thank you Jack! xx

      Reply

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FAQs

What do you eat chutney sauce with? ›

It is served with everything from basmati rice to breads like naan or dosa to curry dishes. Elsewhere in the world, you may see a variety of chutney paired with dishes, like onion chutney with roasted meats or a fruity apple chutney with buttery, creamy cheese like brie or goat cheese.

What are Indian crepes made of? ›

A dosa is South Indian, fermented crepe made from rice batter and black lentils. Masala Dosa, specifically, is when you stuff it with a lightly cooked filling of potatoes, fried onions and spices.

What's the difference between tomato sauce and chutney? ›

The texture of this condiment is what primarily distinguishes it from a sauce. Because it is made from slow-cooking fruits and vegetables, chutney often has a chunky yet spreadable consistency and is created similarly to jam. Sauce, on the other hand, is typically much thinner.

Are crepes and dosa the same? ›

The current Wikipedia page for crêpe has since been updated to include Dosa as a “similar” dish. It now reads: “A crêpe or crepe… is a very thin type of pancake similar to dosa, a savoury counterpart from Southern India.” The definition of Dosa continues to be the same.

What does dosa mean in Indian? ›

A dosa is a thin, savoury crepe in South Indian cuisine made from a fermented batter of ground white gram and rice.

What is the difference between dosa and crepe? ›

Texture and Taste

Contrasting the textures of Dosa and Crepe is like comparing silk to satin. Dosa's crispiness complements its slightly tangy taste, while Crepe's delicate texture pairs harmoniously with its subtle, buttery flavor.

Is chutney sauce supposed to be hot or cold? ›

Typically, you would serve chutney when it has been set to room temperature, this is where the condiment is the best performing. We now know that chutney does work well with hot food, but pairing it with cold food can satisfy pretty much anyone.

Do you eat chutney with crackers? ›

Chutneys are perfect for adding to buffets, party spreads or cheese boards for one. Spread a layer of chutney on crackers. Top with thin slices of cheese. A tangy cheese such as cheddar is a good choice.

Can you eat chutney by itself? ›

Can you eat chutney by itself? Yes, of course you can eat chutney by itself. But maybe pair it with bread, crackers, rice, or naan.

Does chutney go with cheese and crackers? ›

Whether in sandwiches, an ingredient in cooking, even on a pizza; the flavours of cheese balances so well when perfectly partnered. There is no better pairing in our view than cheese and crackers with chutney (and relish too of course).

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