Switch Up Your Breakfast Routine with these Savory Chilla Pancakes
Elevate your breakfast with these savory chilla pancakes! Nutritious, flavorful, and easy to make, they’re perfect for any meal!
Equipment
- Mixing Bowl
- Whisk
- Non-Stick Skillet
- Spatula
- Measuring cups and spoons
Ingredients
- 1.5 cups chickpea (garbanzo bean) flour
- 2.25 cups water
- 1 teaspoon kosher salt
- 0.5 teaspoon red chili flakes
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 1 teaspoon coconut oil melted
- 0.25 cup shallot finely chopped
- 0.25 cup green onion finely chopped
- 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 the chickpea flour, water, kosher salt, red chili flakes, cumin, and turmeric. Whisk until smooth, ensuring there are no lumps. The batter should have a pancake-like consistency.
- Stir in the chopped shallot, green onion, serrano pepper, cilantro, and parsley. Mix well to distribute the ingredients evenly throughout the batter.
- Heat a non-stick skillet over medium heat and add 1 tablespoon of ghee. Allow it to melt and coat the bottom of the skillet.
- Pour about ½ cup of the batter into the skillet, spreading it gently into a round shape. Cook for about 3-4 minutes, or until the edges begin to look set and the surface is bubbling.
- Carefully flip the pancake using a spatula and cook for an additional 2-3 minutes on the other side, until golden brown. Repeat with the remaining batter, adding more ghee as needed.
- Serve the chilla pancakes warm with your favorite toppings, such as yogurt, chutney, or a sprinkle of extra herbs.
Notes
- Adjust the spices to your taste for more or less heat.
- These pancakes freeze well; just reheat in a skillet or microwave.
- Experiment with different vegetables for added nutrition and flavor.