A light, nourishing chilla made with soaked chickpeas and fresh veggies.

Serves 2

Ingredients

• ¼ cup chickpeas (soaked for 12 hours)
• ¼ cup water (for blending)

Other Ingredients:

• ¼ tablespoon kasuri methi
• ¼ teaspoon grated ginger
• ¼ teaspoon chopped green chili (optional)
• ¼ teaspoon cumin powder
• 2 tablespoons chopped coriander
• ½ tablespoon grated carrot
• ½ tablespoon grated beetroot
• Rock salt to taste
• Water, as needed (for batter consistency)

Method

• Soak Chickpeas:
  Wash and soak chickpeas in water overnight or for 12 hours.
• Make Batter:
  Drain the soaked chickpeas and blend with ¼ cup water until smooth.
• Mix Ingredients:
  Pour the batter into a bowl. Add kasuri methi, ginger, chili, cumin, coriander, grated carrot, beetroot, and salt. Mix well. If the batter feels too thick, add a little more water.
• Heat the Pan:
  Heat an iron tawa or flat pan on high. Once hot, reduce the flame to medium, apply a few drops of oil or ghee, and wipe it with a cloth.
• Cook the Chilla:
  Pour a ladle of batter onto the tawa and spread it gently in a circular motion. Let it cook on one side for 4–5 minutes until edges lift. Flip and cook the other side for another 4–5 minutes.
• Serve Fresh:
  Serve warm with coconut chutney or green chutney.

Tips:

• Use an iron tawa for a crispy texture and added iron.
• Avoid refrigerating the batter. Prepare fresh each time.