Chickpea Chilla Recipes

VEGAN CHICKPEA FLOUR PANCAKES - BESAN CHILLA

Vegan Chickpea flour Pancakes - Besan Chilla image

This is my Mom's chilla recipe. It is also known as pudla. The classic Indian pancake made with chickpea flour is a popular breakfast in North India. These chillas in the simplest form are easy and perfect for breakfast, a snack, or a side flatbread. For a veggie omelet version, add less water for a thicker batter and add leavening such as baking powder and some kala namak for eggy taste. Add finely chopped vegetables such as zucchini. (Recipe from Vegan Richa's Indian KitchenCopyright © 2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC.)

Provided by Vegan Richa

Time 40m

Number Of Ingredients 12

Ingredients

1 cup chickpea flour (garbanzo bean flour, or besan (gram flour))
1 1/2 cups water
3/4 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/4 teaspoon carom seeds (ajwain or cumin seeds)
1/2 cup finely chopped red onion
1 hot green chile (finely chopped (remove seeds to reduce heat))
1/4 cup packed chopped cilantro
1 to 2 tablespoons + 1 teaspoon safflower oil (divided)
1/2 cup shredded zucchini or other vegetables (optional)
1/8 tsp Indian Black Salt (kala namak)

Steps:

In a bowl, combine the chickpea flour and 3/4 cup water. Whisk to get a smooth consistency. Whisk in another 1/2 to 3/4 cup water to make a thin lump-free batter. (If using besan, you will need less water to get the same consistency).
Add the salt, turmeric, cayenne, carom seeds, onion, chile, cilantro, and 1 teaspoon of oil, and mix well. Add zucchini if using. Let the batter sit for 5 minutes.
Heat a skillet over medium heat. When the skillet is hot, drizzle a few drops of oil on the skillet. Spread the oil using a paper towel. Pour a ladle full (1/4 to 1/3 cup) of the batter onto the skillet. Spread the batter by moving the skillet to make a 6 to 8-inch pancake. Drizzle a few drops of oil on the edges of the pancake.
Cook until the edges start to leave the pan and the bottom is golden brown, 4 to 6 minutes. Flip and cook for 2 to 4 minutes. Continue to make the rest of the pancakes. Serve hot with ketchup, chutneys or sriracha. Chilla can also be stuffed with roasted veggies or potatoes.

Nutrition Facts : Calories 93 kcal, Carbohydrate 9 g, Protein 3 g, Fat 4 g, Sodium 285 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHICKPEA CHILLA

Chickpea Chilla image

Make and share this Chickpea Chilla recipe from Food.com.

Provided by Chuck Hughes

Categories Beans

Time 8h25m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

2 cups chickpea flour (besan)
1 1/2 cups plain yogurt
1 tablespoon grated fresh ginger
1 teaspoon ground turmeric
1 teaspoon ground black pepper
salt
1/2-1 cup water
1 tablespoon corn oil (for frying)
1 cup loosely packed grated carrots and beet
2 scrambled eggs (optional)

Steps:

Whisk the chickpea flour, yogurt, ginger, turmeric, pepper and salt together. Whisk in water until the mixture is thick but pourable, like pancake batter. Set the mixture aside for a few hours or overnight at room temperature until it ferments (the batter will rise and there will be bubbles on top).
Heat a seasoned skillet over medium heat and add the oil. Pour about 1/2 cup of the batter into the skillet and spread it with the back of a ladle into an even circle. (Save the remaining batter for another use.) Cook until the edges are golden; flip the chilla gently and cook until the other side is browned. Stuff with the carrots and beets and eggs if using.

Nutrition Facts : Calories 1069.2, Fat 29.4, SaturatedFat 9.7, Cholesterol 47.8, Sodium 423.3, Carbohydrate 144.4, Fiber 24.4, Sugar 50.8, Protein 57.3

MOROCCAN CHICKPEA CHILI

Moroccan Chickpea Chili image

A very unusual chili, spicy and hearty, but no meat. Pretty much made as printed in the sept 2007 issue of Cooking Light. Delightful

Provided by Umberle

Categories Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

2 teaspoons olive oil
1 cup onion, chopped
3/4 cup celery, chopped
1/2 cup carrot, chopped
2 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1 1/2 cups water
2 tablespoons no-added-salt tomato paste
2 (15 1/2 ounce) cans chickpeas, rinsed and drained
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons fresh cilantro, chopped
1 tablespoon lemon juice, fresh

Steps:

Heat oil in a large saucepan over medium high heat. Add onion, celery, carrot, and garlic to pan; cook stirring constantly for 5 minutes.
Stir in cumin, and next 7 ingredients (to ground red pepper); cook 1 minute, stirring constantly.
Add water tomato paste, chickpeas and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

Nutrition Facts : Calories 346.4, Fat 5.5, SaturatedFat 0.7, Sodium 851.1, Carbohydrate 64.3, Fiber 13.1, Sugar 6.8, Protein 13.3

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