This is a simple but delicious savory breakfast for one. Eat it with Indian pickles, chutneys or just on its own. Inspired by the age old Sindhi chilla, where the chickpea flour is fermented overnight, this is an instant version with egg added. Whisk, pour, flip and enjoy.
makes 1 pancake / 10 minutes
2 Tbsp chickpea flour
1 Tbsp olive oil
1 extra large egg (or 2 small eggs)
1 Tbsp yogurt (milk or almond milk)
a few thin slices of serrano pepper (optional)
pinch of turmeric
pinch black pepper
1Tbsp olive oil
1 Tbsp tsp sesame seeds
handful of herbs
2 sliced button button mushrooms
few pomegranate seeds
Whisk the chickpea flour, ghee or oil, egg, yogurt, Serrano pepper, turmeric, black pepper and salt together until smooth.
Heat up a non-stick pan with 1 Tbsp of oil and swirl the oil around the coat the pan. Pour the pancake batter all at one and move the pan around to spread it. Within a few seconds, scatter the sesame seeds on top of the pancake, then drop the sliced mushrooms and herbs on top of it as it is cooking.
Within 2 minutes, gently test the edges of the pancake with a spatula and when the bottom appears to be done, flip it over and cook it for another minute or two. Turn the heat off. Flip it onto a plate, garnish with pomegranate seeds, a dollop of yogurt or almond butter.
ideas / variations
replace chickpea with millet, whole wheat or almost any other flour.
this recipe can be doubled or tripled easily.
Use almost any thinly sliced vegetables to cook with the chillas from zucchini, carrots, peas, spinach or kale.