Mushroom & Pecan 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


batter (5-7 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

1 tsp turmeric 

1 tsp coriander seeds

1 tsp chili powder 

1 ½ tsp salt

½ cup pecans 

2 portobellos, sliced*

2 serranos, sliced into rounds


batter (1-2 chillas):

⅓ cup chickpea [besan] flour*

⅓ cup room temperature water

1 egg or 1 Tbsp water

1 Tbsp ghee or extra virgin olive oi

pinch of turmeric 

pinch of coriander seeds

pinch of chili powder 

pinch salt

2 Tbsp pecans

½ portobello, sliced*

½ serrano, sliced into rounds


  1. Whisk the flour with water, should have the thick consistency of pancake batter*. Add the eggs, oil, & spices. Reserve nuts & veg. 
  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. Place desired amount of pecans, portobellos & serranos onto the face up side of the pancake. 
  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. Top with an egg & avocado or your favorite chutneys & pickles! 
  5. Repeat for each additional chilla. 


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

**Peel the top skin off of the portobello rather than wash the top. 

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

****Try 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. See variation below. 

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.