Chilla - Indian Spiced Chickpea Pancakes with Avocado, Kale and Spinach


By Meeta K. Wolff

Prep Time: 15 min

Total Time: 30 minutes

Makes: 10 pancakes


  • 2 tablespoons ghee
  • 150g chickpea flour
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon mild chilli powder
  • ¼ teaspoon baking powder
  • ½ teaspoon fennel seeds
  • ½ teaspoon fenugreek seeds, ground
  • 1 green chilli finely chopped
  • 50g tomatoes, finely chopped
  • 50g onions, finely chopped
  • 50g avocado, chopped
  • 50g kale leaves, finely chopped
  • 50g bably spinach leaves, finely chopped
  • 220ml water
  • salt to taste


  1. Add the chickpea flour to a mixing bowl along with all the spices, baking powder and salt. Pour the water, a little at a time, and whisk to stir well making sure there are no lumps. The batter should have a consistency like cream. Add the chopped chillies, onions, avocado, kale, spinach and tomatoes to the pancake mix. Mix well and set aside.
  2. In a small non-stick frying pan melt a teaspoon ghee on a low heat. Give the pan a swirl and using a ladle pour about one laddle-full of the batter in the hot pan. The chilla must be fairly thin so using the back of the ladle spread it slightly if needed.
  3. Fry on each side for 3-4 minutes on a low heat until light brown and crisp around the edges. Keep warm wrapped in foil while you make the remaining chilla. Serve warm with mango pickle, a salad or like I enjoy it with channa masala with soft boiled eggs on top.

Notes: You will find the recipe for the my quick and easy chickpea masala here

Recipe for my basic and spicy mango chutney.

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