Servings : Makes 5-6
Chilla or Chila are simple savoury gluten-free crepes made using gram flour (besan/chickpea flour) and some herbs and spices. They are awesome for breakfast or a light lunch, served with a chutney or pickle of your choice. Some call this a vegetarian omelette! Mine is a simplified version, but you could add more veggies and/or spices to it if you like.
- 1 1/2 cups gram flour (chickpea flour/besan)
- 1 tbsp oil (plus a little extra for cooking the chilla)
- 2 tbsp yoghurt (optional)
- 1 small onion, finely diced
- 1 tsp salt
- 1/2 tsp red chilli powder or chilli flakes
- 1/4 tsp turmeric powder
- 1/4 tsp cumin powder
- 1/4 tsp garlic paste
- 4 tbsp chopped fresh coriander
- 1 tbsp chopped fresh fenugreek leaves/methi (optional)
- 1-2 green chillies, finely chopped
- 3/4 cup water (or as needed)
Sieve the gram flour, then add all the rest of the ingredients except for the water. Give everything a stir. Then gradually add water a little at a time while mixing (you can even use a whisk to combine) and keep mixing to avoid lumps from forming. Continue adding water and whisking it in until you have a smooth somewhat thin batter (the consistency of crepe batter).
Cover the batter and allow it to rest for about 20 minutes.
Heat a non-stick frying pan, drizzle a teaspoon of oil on it and then scoop some batter and pour it onto the centre of the pan, spreading it out to form a thin pancake. Keep the heat low to allow it to cook and as soon as it begins to colour, flip it over to cook the other side. You can dribble another tsp of oil around the edges during cooking. Remove onto a plate and repeat with the rest of the batter.
Once done, serve them up with a dip or pickle of your choice.