Put wheat flour, oats and water in blender and mix well. Let it sit for half an hour before cooking for the batter to thicken a little.
Pour about half a cup of batter evenly to form a thin layer. Cook until a spongy, crepe-like bread is formed.
Remove from heat and allow to cool. Put two generous tbsp. tofu filling in the centre of each crepe and roll.
Serve warm (with tomato salsa on the side, if desired)
For tofu filling: Stir fry garlic and onion in oil. Add curry powder and tofu and cook, shaking pot delicately so as not to crumble tofu cubes. Add tomatoes and olives, stirring carefully to mix. Let it stand for 10 mins. to blend flavours.
Bawarchi of the week
A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.