The chilla, a savory pancake made with chickpea flour, is one of my favorite go-to breakfasts. It takes minutes to make, is deeply flavorful and can be made with dozens of variations. I don’t think I’ve ever made the same one twice. This recipe is my at-home version of instant avocado toast — but you can top it with peanut butter, chopped kale, even Indian pickles and yogurt. The crowning glory here, avocado masala, is as nutritious and it is tasty. Your bones will thank you for the calcium- and zinc-packed sesame-seed garnish, too.
Makes ~2-4 servings | 30 min
¼ cup chickpea flour
4 Tbsp olive oil
2 extra large eggs
2-3 Tbsp yogurt (milk or almond milk)
pinch of turmeric
pinch black pepper
1Tbsp olive oil
1 large Avocado or 2 small
2 Tbsp chopped cilantro
½ small Serrano minced
1 tsp coriander seeds
juice from ½ lemon
2 Tbsp tsp sesame seeds
Whisk the chickpea flour, olive oil, egg, yogurt, turmeric, black pepper and salt together until smooth.
Heat up a non-stick pan with 1 Tbsp of olive oil and swirl the oil around to coat the pan. Drop small mounds of the chilla batter.
Within 2 minutes, gently test the edges of the chillas with a spatula and when the bottom appears to be done, flip them over and cook for another minute or two. Spread avocado masala on top, sprinkle with sesame seeds, garnish with sliced radish and serve.
Mash the avocado and add the cilantro, minced Serrano, coriander seeds, lemon and salt, whip together until desired texture is achieved.
ideas / variations
Using a rolling pin, lightly crush the coriander seeds: they will release more lemon flavor
Chickpea may be replaced with millet or amaranth flour. To make the pancake vegan, leave the egg out and add 2 more tablespoons of almond or another nut milk.