With Chickpea Flour you can make awesome glutenfree crepes! The Kala Namak gives it an eggy tastes - they are like super thin omelettes. The ingredients given are for 2 burritos.
In a bowl mix all the ingredients for the chickpea crepes. You don't want any raw besan flour clumps. Set aside.
Instructions for the Potato Hash
Wash, peel and cut the potatoes. In a pan, heat the plant-based oil and toss in the potato pieces. On medium high heat fry the potatoes and add rosemary and salt. Put a lid on top and stir every few minutes.
Instructions for the Tofu Scramble
Meanwhile in another pan, heat a little bit of oil and add the scrambled tofu. Add the spices and the milk and cook it on medium heat.
Instructions for the mushrooms
Clean the mushrooms, cut off the stem and quarter them or cut them again if you think they are too big. Heat them in a small pan, add dill and salt.
Instructions for the Chickpea crepes
When everything is slowly getting ready heat up a crepe pan (you can add a little bit of oil) and pour in the chickpea batter. Tilt the pan until it is coated. When the sides losen up and there are small bubbles in the middle, you can turn them. Leave them for about 1 minute on the second side.
As soon as everything is done, you can assemble it. There are so many varieties. You can also add some olives, dried tomatoes, ... to give it an interesting twist. Enjoy!