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Savuory Chickpea flour Pancakes (Besan Chilla)

Savuory Chickpea flour Pancakes (Besan Chilla)

Have you tried chickpea flour yet?

Also known as Garbanzo bean flour or Besan ( in India ). Chickpeas are high in fiber, protein, low-glycemic carbohydrates and are low in fats. This makes their macronutrient profile amazing, with a perfect balance of carbohydrates, protein and fats. A true whole food in my opinion. They have a neutral flavor which is why they are so versatile! I love that chickpeas and chickpea flour is gaining popularity, especially among those choosing a plant-based lifestyle. 

Since I was a little girl,  my family has been making pancakes with besan for breakfast, lunch or even an evening snack. This savory pancake, or chilla as we call it, is so yummy I make it almost every couple of days now. Its filling, very nutritious, easy and quick to make, and bursting with flavor.

The basic ingredients for most indian cooking is spices. Turmeric, Cayenne (or just paprika), Cumin powder, Garam Masala (coming soon to our shop) and some others are used regularly. 

Again, full of flavor, can be used in almost anything in any combination, and really really high in medicinal and healing properties. 

So without further ado, here's my recipe! (I really really hope you try this one)

Besan Chilla

Serving Size - 2-3 (about 6 pancakes) 

Ingredients

  • 1 Cup chickpea flour (besan)

  • 1/2 Cup filtered water

  • 1 small onion, finely chopped (1/3 cup)

  • 1 medium tomato finely chopped (1/3 cup)

  • 1/4 cup finely chopped fresh coriander leaves or cilantro leaves

  • 1 - 2 tsp turmeric powder

  • 1 tsp cumin powder

  • 1/2 - 1 tsp good quality cayenne pepper

  • 1/2 tsp garam masala (optional, but preferred)

  • 1 - 2 tsp sea salt (according to taste)

Method

  1. In a large mixing bowl, add in the chickpea flour and all the spices (turmeric, cumin, cayenne, garam masala and salt).

  2. Add in 1/2 cup filtered water and mix to make a smooth paste. Make sure there are no lumps of flour. The consistency should be thinner than a paste but not watery. See image above.

  3. Add in the chopped onions, tomatoes, cilantro into the bowl and mix well so you get a somewhat drizle-able consistency.

  4. I like to put some finely chopped spinach in there too. It doesn't change the taste and you get a some extra nutrition.

  5. Heat about 1 tsp coconut or olive oil in a flat pan on medium flame. Spread the oil once hot.

  6. Ladle about 1/3 cup into the hot pan and begin to spread it as evenly as possible with the back of your spoon or spatula. While spreading, make sure you have a round pancake like shape with no gaps in the middle ( gaps will cause the pancake to break when you flip it onto the other size.

  7. Still keeping the flame medium, cover and cook the pancake for about 2 minutes on each side.

  8. If it sticks to the pan at any point you can use a few drops of oil to help it lift easily.

  9. Slide onto a plate and enjoy as is, or with your favorite chutney! (Coriander & Coconut and Tamarind is what I used)

Note : Watch this space for quick chutney recipes too! 

Health & Abundance to you and yours, 

Tree of Lif3 

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