Chilla Pancakes
Chilla Pancakes
These North Indian chickpea flour pancakes are like a one-man army of supercharged protein power, deliciously flavoured with earthy spiced tones and top notes of verdant coriander.
Makes 4 Pancakes
- 160g gram flour, sieved
- ½ tsp ground turmeric
- 1 tsp garam masala
- 1 tsp cumin seeds
- ½ tsp black sesame seeds
- ½ tsp salt
- 250ml room temperature water
- 1 tbs fresh coriander leaves and stalks, finely chopped
- Rapeseed oil
How To Make Chilla Pancakes
- Using a large mixing bowl, tip in the gram flour, spices, salt and pour in the water and whisk until silky smooth. Leaving no room for lumps. Rest the mix for 20 minutes.
- Heat a small non stick pan over a medium heat and slick with a glug of rapeseed oil. Mix the coriander into the batter, mix thoroughly then ladle some of the mix into the pan and tip from side to side to spread the batter.
- Cook for one minute, flip and cook on the other side for a minute. Repeat again on both sides for the same amount of time. Do the same again with the remaining batter. Keep the pancakes warm by covering in foil.
- Serve with a portion of lemon rice and top with a curry of your choice, such as Southern Squash Cafreal, Roast Aloo Ghobi or Jackfruit Rogan Josh. Now add a flutter of salad and a side of chutney. Devour!
Chilla Pancakes
These North Indian chickpea flour pancakes are like a one-man army of supercharged protein power, deliciously flavoured with earthy spiced tones and top notes of verdant coriander.
Makes 4 Pancakes
- 160g gram flour, sieved
- ½ tsp ground turmeric
- 1 tsp garam masala
- 1 tsp cumin seeds
- ½ tsp black sesame seeds
- ½ tsp salt
- 250ml room temperature water
- 1 tbs fresh coriander leaves and stalks, finely chopped
- Rapeseed oil
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