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 a batter. These are a house favorite & way easier (just as delicious) than a breakfast dosa.

makes 5-7 chillas

ingredients

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

 

instructions

  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 the 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. Repeat for each additional chilla.

notes

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

***Chickpea flour takes a while to cook. Be patient and let the inside cook.

***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

  • Let batter (just chickpea flour & water, don’t add eggs or oil yet!) sit in a warm part of the 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.