Orange Spiced Parsi Chapat: An Absolutely Adorable Crepe

Mar 28

Once, during an interview with a prominent Indian newspaper, one of the questions alluded to a disappearing trend of good ole Parsi food delicacies – like the Parsi-style sweetened crepes or pancakes called ‘Chapat’.

As memories of the many Chapat I’ve savored as a child filled my mind, I looked back at happy times watching my Mamaiji (maternal grandma) plating hot off-the-pan Chapat for us eager-n-hungry grandkids. Well, the worthy Chapat crepe wasn’t going anywhere – not on my watch!

Orange Spiced Parsi Chapat: An Absolutely Adorable Crepe

So here it is – my refreshed version of the Parsi Chapat, with a few fragrant additions to the traditional method, paired with nuggets of wisdom on making Chapat crepes and pancakes, which I’ve picked up along the way.

Some points to keep in mind while making my ‘Chapat’ recipe:

In more familiar terms, Parsi Chapat is slightly thicker than a crepe and much thinner than a pancake.
Semolina flour also called durum or pasta flour or Rava adds a hearty texture, unique to the Parsi Chapat.
Ingredients like cinnamon and orange zest are not typical in a Parsi Chapat; they’re my delicious ideas for this recipe based on experience, especially from handling the ‘Crepe Suzette’ cart in during my food service days!
The buttery textures of pinenuts (or even blanched almonds) are a great substitute for ‘Charoli seeds’ which are not easily available in western countries.
I’ve kept the sugar level low; instead, drizzle honey or sprinkle powdered sugar over the Parsi Chapat while serving.
Making the first crepe in the pan could probably get messy; be prepared to toss it out (or use it as a cook’s treat!) and move on.
I’ve included a handy list of topping ideas as part of the recipe.