Kale Channa ka chilla

Savoury black chickpea pancakes flavoured with aromatic spices

Black Chickpea Chilla, rich in protein, fibre, calcium, and magnesium, is a healthy breakfast option. It supports muscle repair, while its high fibre content helps keep you feeling full for longer when consumed in the morning.

PREPARATION TIME: 10 minutes
SOAKING TIME: overnight COOKING TIME: 20 minutes
SERVES: 4

INGREDIENTS

1 cup - black chickpeas (kala channa) unsoaked

3-4 - green chillies

1inch - ginger

1½ tsp - cumin seeds

1½ tsp - salt or according to taste

¼ tsp - turmeric powder

4 tbsp - gram flour (besan)

6 tbsp - plain yoghurt

1 cup - water or as required

2 - onions, medium

Oil to spray

METHOD

Rinse the black chickpeas thoroughly until the water runs clear. Transfer them to a bowl and add enough water to cover them by 2–3 inches. Cover and soak for 8 hours, preferably overnight.

Drain the black chickpeas, then place them in a grinder along with the green chillies, ginger, cumin seeds, salt, turmeric powder, gram flour, yoghurt, and water. Grind everything together to form a smooth batter (add more water, a tablespoon at a time, if needed).

Transfer the batter to a bowl, cover, and set aside until needed.

Add the peeled, washed, and finely chopped onions to the batter and mix well with a fork. Adjust the seasoning to taste and add more water if necessary. The batter should be of pouring consistency, neither too thick nor too runny.

Heat a heavy-based flat pan over medium flame.

Lightly spray the pan with oil, then pour in half a cup of batter and spread it in a circular motion using a spatula to form a round disc. Cook for a few minutes, then drizzle a teaspoon of oil around the edges. When the edges begin to lift away from the pan, flip the chilla over and cook the other side. Cook for another few minutes until the chilla is cooked through. Transfer it to a plate and repeat with the remaining batter.

Arrange the black chickpea chillas on a serving plate.

Serve hot with a dollop of butter on top and tadka dahi.

RUBY’S TIP

You can add grated carrots and finely chopped green beans to the batter to make it more nutritious.

Store bought Black Chickpea flour can be used to save time.