Savory Indian Pancakes

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 whenever you need.

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

instructions

In a large mixing bowl, combine chickpea flour and 1 cup water
Add 1 tbsp ghee, salt, turmeric, and ajwain, mix well
Add cilantro, chili, carrots, green onions, red cabbage, and ¾ cup water, mix well
Heat large pan (I use cast iron), skillet, or griddle, with 1 tbsp ghee
Once hot, scoop ¼ cup batter per pancake onto pan
Cook 3-4 minutes per side
Serve with your choice of the above toppings
Keep extra pancakes, or leftover batter in fridge for up to 5 days