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Indian
Savory Chickpea Flour Chilla Breakfast
25 min total10 prep15 cook3 servings220 cal
VegetarianVeganClassicLow-Carb
Thin, savory pancakes made from chickpea flour batter loaded with onion, tomato, and fresh herbs. Naturally vegan and protein-rich, they cook in minutes and make a satisfying, gluten-free breakfast.
Ingredients
pantry
- 1.5 cupchickpea flour (besan)
- 0.5 tspturmeric
- 1 tspground cumin
- 3 tbspvegetable oil
- 1 tspsalt
produce
- 1onion
- 1tomato
- 1green chili
- 3 tbspfresh cilantro
Steps
- Whisk the chickpea flour with turmeric, cumin, salt, and enough water to make a smooth pourable batter.
- Let the batter rest for 10 minutes.
- Finely chop the onion, tomato, green chili, and cilantro.
- Stir the chopped vegetables and herbs into the rested batter.
- Heat a nonstick skillet over medium heat and brush with a little oil.
- Pour a ladle of batter into the center and spread it into a thin round with the back of the ladle.
- Drizzle a few drops of oil around the edges and cook 2–3 minutes until the bottom is golden.
- Flip the chilla and cook the other side for 2 minutes until set and spotted.
- Transfer to a plate and repeat with the remaining batter.
- Serve hot, folded or rolled, with chutney or yogurt.
Tips
- Whisk the batter smooth and let it rest 10 minutes so the flour hydrates fully.
- Keep the batter pourable but not watery for crisp edges and a tender center.
- Spread the batter thin with the back of a ladle for the best texture.
- Cook on medium heat and wait until the edges lift before flipping.
