This is a simple but delicious savory breakfast for one. Eat it with Indian pickles, chutneys or just on its own. Inspired by the age old Sindhi chilla, where the chickpea flour is fermented overnight, this is an instant version with egg added. Whisk, pour, flip and enjoy.
Makes 1 pancake
ingredients
2 tablespoons chickpea flour
1 tablespoon olive oil
1 extra large egg or 2 small eggs
1 tablespoon yogurt (whole-milk or almond milk)
A few thin slices of serrano chile (optional)
Pinch of ground turmeric
Pinch of freshly ground black pepper
Pinch of sea salt
1 tablespoon olive oil
1 teaspoon sesame seeds
Handful of herbs (such as parsley, cilantro, and mint)
Sliced onion
2 sliced button button mushrooms
Few pomegranate seeds
instructions
Whisk the chickpea flour, ghee or oil, egg, yogurt, serrano chile, turmeric, black pepper, and salt together until smooth.
Heat a non-stick pan with 1 tablespoon of oil and swirl the oil around the coat the pan. Pour the pancake batter all at one and move the pan around to spread it. Within a few seconds, scatter the sesame seeds on top of the pancake, then drop the sliced mushrooms, and herbs on top of it as it is cooking.
Within 2 minutes, gently test the edges of the pancake with a spatula and when the bottom appears to be done, flip it over and cook it for 1 to 2 minutes. Turn the heat off. Flip it onto a plate, garnish with pomegranate seeds, a dollop of yogurt or almond butter.
notes & variations
Replace chickpea with millet, whole wheat, or most other flour.
This recipe can be easily doubled or tripled.
Use thinly sliced vegetables to cook with the chillas like zucchini, carrots, peas, spinach, or kale.
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