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
- 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.
- 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.
- 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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