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?
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
- 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!!!