Indian Spiced Chickpea Flour Pancakes (Chilla)

Crispy-edged, tender chickpea flour pancakes loaded with fresh vegetables and warming spices—this is the Indian breakfast that'll wake up your taste buds and keep you full until lunch.

Ingredients:

• 1 cup chickpea flour (besan)
• ½ cup plain yogurt
• ½ cup water
• 1 onion, finely chopped
• 1 cup grated zucchini or carrot
• 2 green chillies, minced
• ¼ cup fresh coriander, chopped
• 1 tsp cumin seeds
• ½ tsp turmeric
• Salt to taste
• 2 tbsp oil

Method:

1. Whisk chickpea flour, yogurt, and water into a smooth batter—it should pour easily but hold its shape slightly.
2. Stir in onion, zucchini, chillies, coriander, cumin seeds, turmeric, and salt.
3. Heat oil in a large non-stick skillet over medium-high heat.
4. Pour a ladleful of batter and spread gently into a thin circle (like a crepe, about 7 inches).
5. Cook for 2–3 minutes until the bottom is golden and crispy, then flip and cook another minute.
6. Repeat with remaining batter.
7. Serve hot with yogurt, pickles, or fresh mango chutney.

Chef's tip: Let your batter rest for 10 minutes before cooking—it'll give the chickpea flour time to fully hydrate, resulting in tender, custard-like centers with irresistibly crispy edges.