Savory Indian Pancakes

 
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These pancakes are an absolute favorite from my travels in India. ‘Chillas’ are flavorful, filled with veggies, and they are quick and easy to make. Plus, the batter will keep well in the fridge for a few days, so you can whip up fresh pancakes for brunch, or as a snack in a pinch. 


 

ingredients

  • 1 ½ cups chickpea flour

  • 1 cup water, ¾ cup water (separated)

  • 2 tbsp ghee (separated)

  • 1 pinch Himalayan pink sea salt

  • 1 tbsp turmeric

  • 1 tsp ajwain, or bishop’s weed (optional)

  • ¼ cup cilantro, finely chopped

  • 1 small Thai chili, seeds removed, finely chopped

  • 1 cup shredded carrots

  • 2 green onions, chopped

  • ¼ cup red cabbage, chopped

Toppings:

  • Cilantro chutney

  • Almond milk yogurt

  • Chopped cilantro and mint

  • Ketchup

  • Sriracha

  • Avocado slices

 

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instructions

  1. In a large mixing bowl, combine chickpea flour and 1 cup water

  2. Add 1 tbsp ghee, salt, turmeric, and ajwain, mix well

  3. Add cilantro, chili, carrots, green onions, red cabbage, and ¾ cup water, mix well

  4. Heat large pan (I use cast iron), skillet, or griddle, with 1 tbsp ghee

  5. Once hot, scoop ¼ cup batter per pancake onto pan

  6. Cook 3-4 minutes per side

  7. Serve with your choice of the above toppings

  8. Keep extra pancakes, or leftover batter in fridge for up to 5 days


 

Recipe Key

Vegan

Best in: Suitable to all seasons

Best for: Vata dosha