Chana Masala Blinchiki Wraps- Easy Indian Street Food Recipe

Last Updated on 2 months by Neha Deshmukh

Chana Masala Blinchiki Wraps- Easy Indian Street Food Recipe

Hey everyone! I’m so excited to share this recipe with you – Chana Masala Blinchiki Wraps! It’s a fun fusion of Indian flavors and a classic Russian pancake, and honestly, it’s become a bit of a staple in my kitchen. I first stumbled upon a similar idea at a local food market, and immediately knew I had to recreate it at home. It’s surprisingly easy, totally customizable, and so satisfying. Let’s get cooking!

Why You’ll Love This Recipe

These wraps are the perfect blend of comforting and exciting. The soft, slightly sweet blinchiki beautifully complement the spicy, tangy chana masala. They’re quick enough for a weeknight meal, but also impressive enough to serve to guests. Plus, they’re a fantastic way to use up leftover chana masala! Seriously, who doesn’t love a good wrap?

Ingredients

Here’s what you’ll need to make these delicious Chana Masala Blinchiki Wraps:

• 1 cup whole wheat flour (about 120g)
• 2 eggs
• 2 tablespoons + 1 teaspoon sugar (about 30ml)
• 1 cup water (240ml)
• 2 cups milk (480ml)
• ½ teaspoon salt (2.5ml)
• 2 tablespoons canola oil (30ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Whole Wheat Flour: I love using whole wheat flour for a slightly nutty flavor and added fiber. It gives the blinchiki a lovely texture.
• Chana Masala: Feel free to use your favorite chana masala recipe! Every family has their own special touch, and that’s what makes Indian cooking so wonderful. You can even use a good quality store-bought version if you’re short on time.
• Canola Oil: Canola oil is my go-to for cooking these because it has a neutral flavor, letting the other ingredients really shine. You could also use sunflower oil or vegetable oil.

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a bowl, whisk together the eggs, sugar, and salt until everything is nicely combined. Then, gently stir in the milk.
2. Now, gradually add the whole wheat flour to the wet ingredients, whisking continuously. This is key to avoiding lumps! Add the water and continue whisking until you have a thin, smooth batter. Don’t worry if it’s not perfectly smooth – a few tiny lumps are okay. Let the batter rest for about 10 minutes. This allows the gluten to relax, resulting in softer blinchiki.
3. Heat a non-stick pan over medium heat. Add a little canola oil to lightly grease the pan. Pour a ladleful of batter onto the hot pan and quickly swirl it around to spread it thinly, just like you would with a dosa.
4. Cook for about 30 seconds, or until the edges start to look set and golden brown. Gently flip the blinchiki and cook the other side for another 30 seconds.
5. Stack the cooked blinchiki on a plate.
6. For the wraps, place a generous spoonful of chana masala on one side of a blinchiki. Fold it over like a wrap. You can optionally reheat the wraps on the pan for a minute or two to warm the chana masala through.

Expert Tips

• Batter Consistency: The batter should be thin enough to spread easily, but not so thin that it tears. If it’s too thick, add a little more water, a tablespoon at a time.
• Non-Stick Pan: A good non-stick pan is your best friend here! It’ll prevent the blinchiki from sticking and make flipping a breeze.
• Don’t Overcook: Blinchiki cook quickly, so keep a close eye on them to prevent them from becoming dry or crispy.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Use plant-based milk (like almond or soy milk) and a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) instead of eggs.
• Gluten-Free Adaptation: Substitute the whole wheat flour with a gluten-free all-purpose flour blend. You might need to adjust the amount of liquid slightly to achieve the right batter consistency.
• Spice Level Adjustment: Adjust the amount of chili powder or green chilies in your chana masala to control the spice level. My friend, Priya, likes to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptation: For Navratri or Vrat fasting, use sabudana (tapioca pearls) chana masala instead of regular chana masala.

Serving Suggestions

Serve these Chana Masala Blinchiki Wraps warm with a side of your favorite chutney (mint-coriander is amazing!), a dollop of cooling yogurt, or some extra fillings like chopped onions and cilantro. They’re also great with a simple side salad.

Storage Instructions

Leftover blinchiki can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a pan or microwave. Chana masala can also be stored separately in the fridge for up to 4 days.

FAQs

Let’s answer some common questions!

What is a Blinchiki and how is it different from a crepe?

Blinchiki are thin pancakes originating from Eastern European cuisine, particularly Russia. They’re similar to crepes, but traditionally made with yeast or kefir, giving them a slightly different flavor and texture. They’re often served with sweet or savory fillings.

Can I make the blinchiki batter ahead of time?

Yes, you can! Just prepare the batter and store it in an airtight container in the refrigerator for up to 24 hours. You might need to whisk it again before using, as it may separate slightly.

What other fillings can I use besides Chana Masala?

The possibilities are endless! Try potato masala, spiced paneer, chicken tikka, or even a simple cheese and vegetable filling.

Is whole wheat flour essential for this recipe? Can I use all-purpose flour?

While I love the flavor and texture of whole wheat flour, you can definitely use all-purpose flour if that’s what you have on hand. It will still taste delicious!

How can I adjust the sweetness of the blinchiki?

Adjust the amount of sugar in the batter to your liking. If you prefer a less sweet blinchiki, reduce the sugar to 1 tablespoon.

What is the best way to reheat leftover Chana Masala Blinchiki Wraps?

Reheat them in a pan over medium heat for a few minutes, or microwave them for about 30-60 seconds. A quick pan-fry will give them a nice crispy texture!