My new favorite breakfast is this Chickpea Pancake called Chila.
What is Chila?
These chickpea pancakes are called Chila. They are particularly popular in North India, where they are often enjoyed for breakfast, brunch, or as a snack. Also referred to as Besan Puda, Chila is prepared by mixing chickpea flour with water to create a really thin batter, similar in consistency to that of crepes or dosas. Veggies like green onion, cilantro and chilies are added based on preference. This batter is then ladled onto a hot, greased pan and spread thinly to form a pancake. The end result should be light, thin and slightly crisp pancakes.
Complete Vegetarian Breakfast:
Chickpea pancake serves as an excellent vegetarian breakfast option, mimicking the texture and flavor of an omelet without the use of eggs. This may be a stretch but I honestly think it resembles a traditional South-Asian style omelet. The chickpea flour batter, when cooked to perfection, results in a light and fluffy exterior similar to that of an omelet. This recipe is perfect for not just a vegetarian or vegan diet but also those of you, who like me, love their eggs in the morning!
Why Your Chila May Stick to the Pan:
If your chickpea pancake is sticking to the pan, there could be a few reasons why:
- Insufficient oil: Make sure to use enough oil to coat the pan evenly before pouring the batter. This will prevent the pancake from sticking.
- Pan not heated properly: Ensure that the pan is heated adequately before pouring the batter. A hot pan helps create a crispy exterior and prevents sticking.
- Batter too thick: If the batter is too thick, it may not spread evenly in the pan, leading to uneven cooking and sticking. Adjust the consistency of the batter by adding more water if needed.
- Not flipping at the right time: Wait until the underside of the pancake is golden brown and crispy before flipping. Trying to flip too early can cause the pancake to tear and stick to the pan.
Health Benefits:
- High in protein, fiber, and essential vitamins and minerals.
- Naturally gluten-free, suitable for gluten-sensitive individuals.
- Provides a nutritious alternative to traditional wheat-based pancakes.
- Incorporates fresh vegetables for added vitamins, antioxidants, and flavor.
Tips to Make Perfect Chila Everytime
- Gradually add water to chickpea flour mixture for ideal batter consistency
- Use a hot pan and a tablespoon of oil for even cooking and a crispy exterior
- Spread the batter thinly across the pan for characteristic thinness
- Cook until the underside is light brown before flipping for best results
Pairing Suggestions and Variations:
You can serve it with traditional South Asian condiments like mint chutney, tamarind chutney, or yogurt raita. HOWEVER, my PERSONAL favorite is actually to make this into a fusion breakfast. I like to add cheddar/mozzarella cheese and fold the chila in half like a stuffed omelet and serve it with a side of sourdough, roast potatoes and sliced avocado. This combo SLAPS! You can add mushrooms, goat cheese and so much more to personalize this absolutely delicious breakfast!
Watch how to make Besan Chila
How to Make Besan Chila
Chickpea Pancake Recipe:
- 2 cups chickpea flour (besan)
- 2 green onions, sliced
- ½ small red onion, chopped
- ½ green chili
- ¼ cup cilantro
- 1 teaspoon red chili flakes
- 1 teaspoon salt
- 2 cups water
Preparation:
- In a bowl, combine chickpea flour, sliced green onions, chopped red onion, chopped green chili, chopped cilantro, red chili flakes, and salt.
- Gradually add water to the mixture, stirring until a thin, crepe-like batter consistency is achieved.
- Heat a non-stick pan over medium heat and add a tablespoon of oil.
- Pour two ladlefuls of the batter onto the pan and spread it thinly to cover the surface.
- Cook for 2-3 minutes on each side, until golden brown and crispy.
- Serve hot with your favorite condiments and enjoy!
Chickpea Pancake-Besan Chila
Ingredients
- 2 cups chickpea flour besan
- 1 green onions sliced
- ½ small red onion chopped
- ½ green chili
- ¼ cup cilantro
- 1 teaspoon red chili flakes
- 1 teaspoon salt
- 2 cups water
Instructions
- In a bowl, combine chickpea flour, sliced green onions, chopped red onion, chopped green chili, chopped cilantro, red chili flakes, and salt.
- Gradually add water to the mixture, stirring until a thin, crepe-like batter consistency is achieved.
- Heat a non-stick pan over medium heat and add a tablespoon of oil. Let the pan get really hot.
- Pour two ladlefuls of the batter onto the pan and quickly move the pan around to spread the batter to cover the surface. The batter should sizzle when it hits the pan.
- Let the pancake cook on one side for 2-3 minutes until golden brown and crispy on the underside. Run a spatula along the edges of the pancake to release it before flipping. Let the other side cook for another 2 mins. Then flip twice more cook for a minute each.
- Serve as is with mint chutney or add cheese to the chila and fold it in half.
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