Chickpea Chilla Recipe

Name: Chickpea Chilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chickpea flour (besan); 1 1/2 cups plain yogurt; 1 tablespoon grated fresh ginger; 1 teaspoon ground turmeric; 1 teaspoon ground black pepper; salt; 1/2 - 1 cup water; 1 tablespoon corn oil (for frying); 1 cup loosely packed grated carrots and beet; 2 scrambled eggs (optional)

Servings: persons

2 cups chickpea flour (besan)
1 1/2 cups plain yogurt
1 tablespoon grated fresh ginger
1 teaspoon ground turmeric
1 teaspoon ground black pepper
salt
1/2 - 1 cup water
1 tablespoon corn oil (for frying)
1 cup loosely packed grated carrots and beet
2 scrambled eggs (optional)

1
Whisk the chickpea flour, yogurt, ginger, turmeric, pepper and salt together. Whisk in water until the mixture is thick but pourable, like pancake batter. Set the mixture aside for a few hours or overnight at room temperature until it ferments (the batter will rise and there will be bubbles on top).
2
Heat a seasoned skillet over medium heat and add the oil. Pour about 1/2 cup of the batter into the skillet and spread it with the back of a ladle into an even circle. (Save the remaining batter for another use.) Cook until the edges are golden; flip the chilla gently and cook until the other side is browned. Stuff with the carrots and beets and eggs if using.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups chickpea flour (besan), 1 1/2 cups plain yogurt, 1 tablespoon grated fresh ginger, 1 teaspoon ground turmeric, and more.

Yes, Chickpea Chilla falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea Chilla

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