Masala Chilla
Masala Chilla is a savory, protein-packed Indian pancake made from chickpea flour (besan), mixed with a variety of spices and fresh vegetables. It’s a healthy and versatile dish, perfect for breakfast, lunch, or even a light snack. Enjoy it with chutneys or yogurt for a wholesome and satisfying meal.
Equipment
- 1 Mixing bowl – for preparing the batter
- 1 Non-stick skillet or tawa – for cooking the chillas
- 1 Ladle – for pouring and spreading the batter
- 1 Spatula – for flipping the chillas
- 1 Knife (for chopping vegetables)
- 1 Cutting board – for chopping vegetables
Ingredients
- 1 cup – Chickpea flour besan
- 1/2 tsp – Turmeric powder
- 1 tsp – Cumin powder
- 1/2 tsp – Red chili powder
- 1 tsp – Garam masala
- 1/2 tsp – Salt or to taste
- 1/2 cup – Water adjust for consistency
- 1/4 cup – Finely chopped onions
- 1/4 cup – Finely chopped tomatoes
- 1-2 – Green chilies chopped, adjust to taste
- 2 tbsp – Fresh coriander leaves chopped
- 1-2 tbsp – Oil or ghee for cooking
Instructions
- Prepare the batter: In a mixing bowl, combine the chickpea flour (besan), turmeric powder, cumin powder, red chili powder, garam masala, and salt. Gradually add water while stirring to create a smooth batter with a pourable consistency. Adjust water if needed.
- Add vegetables: Add chopped onions, tomatoes, green chilies, and fresh coriander to the batter. Mix well.
- Cook the chilla: Heat a non-stick skillet or tawa over medium heat. Once hot, lightly grease it with oil or ghee. Pour a ladleful of batter onto the pan, spreading it out in a circular shape. Cook for 2-3 minutes until the edges start to lift and the bottom turns golden brown.
- Flip and cook the other side: Carefully flip the chilla with a spatula and cook the other side for another 2-3 minutes, until golden and crispy.
- Serve: Remove the chilla from the skillet and serve hot with green chutney, tamarind chutney, or yogurt.
Notes
- Consistency of the batter: The batter should be thick enough to spread on the pan but not too runny. If it's too thick, add a little more water; if it's too thin, add more chickpea flour.
- Spice adjustments: You can easily adjust the spice level to your liking. Add extra chilies or chili powder for more heat or reduce them for a milder taste.
- Optional ingredients: You can add grated paneer or tofu for extra protein or try adding other vegetables like carrots, spinach, or bell peppers.
- Storage: Leftover chillas can be stored in an airtight container in the fridge for up to 2 days. Reheat them on a pan with a little oil or ghee to restore crispiness.