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We eat warm breakfasts in winter. They are filling and might look time consuming but sometimes I just keep batter in the fridge and just make them in the morning while making my tea. If you can make pancakes you can make chilas. Chilas are just the  Indian savoury version of pancakes. Best of all they are protein packed and gluten free. And not just any kind of  gluten free pancakes. They are protein packed pancakes. A great way to start your mornings. Handy for packing into school lunches too!

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Ingredients

1.5 cups besan (gram flour, you could use chickpea flour too)

1 small onion chopped

1 small tomato chopped

Few sprigs coriander chopped

1 small green chilli chopped (optional)

Salt

Water

Oi/ghee for cooking

Method:

Mix all the above ingredients except the oil/ghee in a bowl. It is slightly thicker than a pancake batter because of the chopped onions and tomatoes.

Heat a pan. With a ladle pour some in. Spread it. Put a few drops of oil/ghee around it. Flip when cooked one side. Cook the other side. They take longer to cook as they are thicker than pancakes. Best cooked on slow heat. Serve warm or cold with chutney!

 

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