Ok, the PICTURES are making me head this way. How glorious… and THANK YOU the taste space – steam, bake, boil, shake! In another post, Janet also stuffed sweet red peppers with the besan chilla and roasted them. She is a genius.
Savoury Indian Chickpea Pancakes (Besan Chilla/Cheela/Pudla)
3/4 cup chickpea flour
1 small onion, finely chopped
1 clove garlic, pressed or minced
1/2 tsp ginger, grated
1/4 cup tomato, finely chopped
1/4 tsp turmeric
1/4 tsp black salt
1/4 tsp Aleppo chili flakes
1/2 cup water, or just enough to create a pancake-like batter consistency
1 cup baby spinach or broccoli stems, finely chopped
1. Mix chickpea flour, onion, garlic, ginger, tomato, turmeric, black salt and chili flakes together. Add in enough water to create a pancake-like batter consistency. Mix well. Stir in spinach leaves.
2. Heat a non-stick skillet and spray lightly with oil. Pour about half a cup of the batter in the centre with a ladle and spread slightly with the bottom of the ladle to get an even-looking round, about five inches in diameter.
3. Cook on medium heat until the sides dry up and the bottom turns richly golden-brown.
4. Flip over and cook until the other side turns golden-brown.