Kale & Peppers Chickpea Chilla

Chilla is a Sindhi favorite often seen in the streets of Crawford Market in Mumbai, India. They are made with a combination of cheese, herbs and vegetables incorporated into the batter. These are a house favorite for us! These are way easier and just as delicious as a breakfast dosa.

makes 5-7 chillas


batter (5-7 medium chillas): 

2 cups chickpea [besan] flour

1 cup room temperature water

5-6 eggs or 6 Tbsp water

6 Tbsp ghee or extra virgin olive oil

4 loose cups kale, ribboned

2 serranos, sliced into rounds

1 red bell pepper, sliced 

1 tsp black pepper

1 tsp salt

1 tsp ajwain 

1 tsp turmeric

batter (1-2 chillas): 

⅓ cups chickpea [besan] flour

⅓ cup room temperature water

1 egg or 1 Tbsp water

1 Tbsp ghee or extra virgin olive oil

1 loose cup kale, ribboned

½ serrano, sliced into rounds

¼ red bell pepper, sliced 

pinch black pepper

pinch salt

pinch ajwain 

pinch turmeric


  1. Whisk the flour with water, should have the thick consistency of pancake batter*. Add the eggs, oil, veg & spices.
  2. Put 1 Tbsp of oil into skillet & let it heat up.  To make one larger pancake, scoop out ⅓ cup of your base mixture or for smaller pancakes scoop out ¼ cup. 
  3. Cook at medium heat until bubbles appear through the pancake and the edges are brown; flip over gently and cook the other side**. 
  4. Add toppings such as an egg, cilantro chutney, cheese, pickled onions, etc.  
  5. Repeat for each additional chilla.


*Sift flour if it is very lumpy. Be sure to whisk thoroughly.

**These take a little longer to cook than you would expect. Be patient and let the inside cook. They are well worth the wait. 

***One trick is to put it in the oven overnight with the oven off but the oven light on. This will create a warm enough environment for fermentation

ideas / variations

  • You could let batter (just chickpea flour & water, don’t add eggs or oil yet!) sit in a warm part of your kitchen for roughly one day (could take 2 days during the winter!) in a covered container***. It will smell slightly of rotten eggs, but this is the good fermentation bacteria! Don’t be alarmed.