Spiced Chickpea Flour Chilla
A thin, savory Indian chickpea-flour crepe folded around onion, tomato and cilantro — a quick, high-protein vegan breakfast with 18g of protein under 420 calories. Fully vegan.
- Total
- 18 min
- Serves
- 1
A thin, savory Indian chickpea-flour crepe folded around onion, tomato and cilantro — a quick, high-protein vegan breakfast with 18g of protein under 420 calories. Fully vegan.
Ingredients
- 3/4 cup chickpea flour (besan)
- 2/3 cup water
- 1/4 small yellow onion
- 1/2 small tomato
- 3 tbsp fresh cilantro
- 1/4 tsp ground turmeric
- 1/2 tsp ground cumin
- 2 tsp olive oil
- 1/2 tsp salt
Instructions
- Whisk the chickpea flour with the water, turmeric, cumin and salt until smooth like a thin pancake batter, then stir in the finely diced onion, tomato and chopped cilantro.
- Heat 1 tsp oil in a nonstick skillet over medium. Pour in half the batter and tilt to spread into a thin round about 18 cm across.
- Cook 3-4 minutes until the top looks set and the underside is golden and lifts cleanly, then flip and cook 2 minutes more.
- Repeat with the remaining oil and batter. Fold and serve hot, with chutney or ketchup if you like.
Nutrition (per serving)
- Calories
- 400
- Protein
- 18 g
- Fat
- 14 g
- Carbs
- 48 g
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