Netflix and *Chillah*

Being a vegetarian is tough when, to be fully satisfied, you really only want to eat caloric pasta and fried rice. In an effort to look after myself more (i.e: lose a couple of el-bees), I’m always searching for ways to up my protein intake, and include as many vegetables as possible. 

Bonus points to this Chillah (Indian Pancake) for a making a quick and nutritious dinner...or breakfast...or lunch. The best thing is, it’s a flexible recipe - perfect for the *less talented chefs* (me) among us. If you add too much water, add some more flour, and vice versa! Traditionally it is cooked in rather a lot of oil, but I use just enough to make it non-depressing, and get it a little crispy around the edges, with a soft, chewy interior. 

TIP: If you’re using vegetables that give off a lot of moisture (spinach, mushrooms, peppers) try sautéing them before adding to the batter, so your Chillah doesn’t steam in the pan. 

ERMAGERRD I ALMOST FORGOT: If you’re nursing, you can make these Chillahs with oat-flour instead of chickpea flour, to boost milk production! If you’re not nursing, pair with a frosty cold IPA and enjoy your perky bosom.  Either way, yay boobs? 

 

Ingredients

1 cup of chickpea flour

1/2 cup of warm water

Finely chopped onions, tomatoes, cilantro, chilli

1 clove of finely chopped garlic

1/4 tsp of grated ginger

1/2 tsp of cumin seeds

1/4 tsp of turmeric powder

Salt to taste

1-2 tbsps of Coconut Oil

 

Directions:

- Pour the flour into a mixing bowl and add water slowly, a few tablespoons at a time. Whisk together and keep adding water until you achieve a thin consistency. 

- Add your aromatics, veggies, and spices (TIP: toast the cumin seeds lightly in a dry pan before adding to the mixture, to really bring out the flavour). 

- Heat 1/2 tbsp of oil in a skillet, over medium-high heat. 

- Ladle/Pour in some batter, making sure to spread it out with the back of a spoon so it’s of even thickness all around. 

- Once the top of the Chillah looks like it’s drying, lift up with a spatula and add a little oil to the pan, before flipping the pancake to the other side to finish cooking. 

- After a minute or two your Chillah will be ready! 

- I grew up eating this fresh and hot, dipped into cold ketchup, but it’s incredible dipped in cucumber yoghurt or my personal favourite, hot-sauce! 

Absurdly Simple Cucumber Yoghurt: So much so, it’s almost an affront to your intelligence. Add some Greek yoghurt to a bowl, grate a generous amount cucumber into it (skin and all), and mix. Insulting, I know, but also cooling and delicious. 

Did you make this? What vegetables did you add? HMU; I need to know!!! 

 This is what happens when you over-zealously delete perfect images from your phone during your kid's school concert, in an effort to capture Do-Re-Me at its finest.

This is what happens when you over-zealously delete perfect images from your phone during your kid's school concert, in an effort to capture Do-Re-Me at its finest.