July 05, 2017
These pancakes are inspired by the ‘Chilla’, a. Sindhi favorite often seen in the streets of Crawford Market in Mumbai, India. They are sold topped or filled with a combination of cheese, herbs and vegetables. These are a house favorite for us! We recommend serving them with yogurt or raita and a chutney, pickle or relish and fried egg on top.
Makes 4 to 6 pancakes
1 cup chickpea [besan] flour
1/2 cup water
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
1/2 teaspoon sea salt
2 whole large eggs
1 cup kale, chopped fine (optional)
1 cup mushrooms, sliced thin (optional)
Olive oil, for frying
Whisk the chickpea flour with water, olive oil, cumin, black pepper, turmeric, salt, eggs, cilantro, and water. The mixture should be a like a thick pancake batter.
Heat a seasoned skillet and add a tablespoon of oil. Pour about one fourth of the batter. Spread chopped kale and the sliced mushrooms on top of the batter.
Cook at medium heat until bubbles appear through the pancake and the edges are brown; flip over gently and cook the other side.
To deepen the flavors, ferment the chickpea batter. See our chickpea chilla base for the recipe!
Replace kale with spinach, asparagus, or chopped brussels sprouts.
Top with cream cheese and serve with smoked salmon.
December 02, 2022