Prep 20 mins
Cook 0 mins
From today's Weekend magazine.
- 1 cup carrot, grated
For the green chutney grind together
- 2 cups fresh coriander leaves
- 1⁄2 cup fresh mint leaves
- 4 green chilies, to taste
- 1⁄2 teaspoon lime juice, to taste
- Spread a spoonful of chutney evenly over each crepe.
- Sprinkle 1-2 tbsps of carrots over chutney.
- Fold the crepe into the desired shape.
- Repeat the same procedure with all the crepes.