Savory Chilla Pancakes
Our Indian-inspired recipe for chilla pancakes is totally out of the box (no pun intended), and full of delicious, savory flavors.
Servings: 4 people
Calories: 265kcal
Ingredients
- 1 1/2 cups chickpea/garbanzo bean flour
- 2 1/4 cups water
- 1 teaspoon kosher salt
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon coconut oil melted
- 1/4 cup shallot finely chopped
- 1/4 cup green onion
- 1 serrano pepper finely chopped
- 2 tablespoons fresh cilantro chopped
- 2 tablespoons fresh parsley chopped
- 2 tablespoons ghee
Instructions
- In a large mixing bowl, combine chickpea flour with water, salt, red chili flakes, turmeric, and cumin. Whisk until smooth and well combined. Whisk in melted coconut oil and combine. Stir in shallots, green onion, serrano pepper, cilantro and parsley. Allow batter to sit for 3-5 minutes.
- Preheat a large nonstick skillet over medium-high heat. Add a small amount of ghee. Allow to melt, and then spread with a silicone brush or very carefully with a paper towel.
- When ghee is melted and hot (skillet is ready when drops of water sizzle when added to skillet), pour 1/4-1/2 cup batter into the skillet. Batter should thinly, but evenly coat the bottom of the skillet. Cook until bubbles form around the edges, and the bottom becomes golden brown (about 5 minutes).
- Carefully flip and cook another 2-3 minutes, until pancake is cooked through. Remove from skillet and repeat with the remaining batter until all is used.
Notes
These are best served warm, so while you're cooking the remaining pancakes, consider keeping the others in the oven!
Nutrition
Serving: 1/4 of batter | Calories: 265kcal | Carbohydrates: 30g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 626mg | Potassium: 458mg | Fiber: 6g | Sugar: 6g | Vitamin A: 351IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 3mg |
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