ReceptnaptárBesan chilla (chickpea flour pancakes)
Besan chilla is the North Indian quick, protein-rich, gluten-free breakfast pancake: made from chickpea flour with onion, tomato and chilli. Crisp outside, soft inside, and vegan.
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Ingredients
Method
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- Sift the chickpea flour into a large bowl and add the turmeric, cumin seeds and salt.
- Gradually whisk in the water to make a lump-free, slightly thin, pancake-batter-like mixture.
- Stir in the onion, tomato, chillies and coriander; rest for 10 minutes.
- Heat a non-stick pan over medium heat and grease thinly with oil.
- Pour a small ladleful of batter into the centre and quickly spread it in circles into a thin round.
- Cook for 2-3 minutes per side until golden spots appear and the edges lift; serve hot with green chutney.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Make the batter lump-free; start with a little water and thin it gradually.
- The resting time makes the pancakes softer.
- Use medium heat: a too-hot pan burns it before it cooks through.
- It can be stuffed with cheese, paneer or spinach too.
Frequently asked questions
Where can I buy chickpea flour?
In health food shops, larger supermarkets and Indian shops, labelled besan.
Why does the pancake stick?
The pan isn't hot enough or you used too little oil; wait until the edge lifts by itself.
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