Baby-Friendly Chillas (savoury chickpea pancakes)
Enjoy this recipe for chilla which has been adapted to include extra iron! Chillas are a type of savoury pancake that is made with chickpea flour and is enjoyed in many homes across India and Pakistan!
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Servings: 4 pancakes
Ingredients
- ¾ cup besan or chickpea flour
- ¼ cup infant oat or rice cereal *see note 1
- 1 tsp ajawain caraway seeds *see note 2 for substitution ideas
- ¼ tsp turmeric
- ¼ tsp ground cumin
- ½ tsp salt optional, omit for baby
- ¼ tsp cayenne optional, omit for baby
- ¾ cup + 2 tbsp water
- ⅓ cup diced or shredded veggies eg: tomato, peppers, carrots
- 2 tbsp cilantro finely chopped
- 2 tbsp diced onion
- ½ inch piece of fresh ginger finely chopped *see note 3
Instructions
- In a medium sized bowl, mix together the chickpea flour and infant cereal. Add in all of the water and stir. Let this slurry stand for about 5 to 10 minutes.
- Meanwhile, slice up the vegetables you would like to include in your chilla.
- Add in the vegetables, spices, ginger, and cilantro. Stir once again to ensure everything has been incorporated nicely.
- Heat a nonstick pan to medium heat. Spray the pan with your preferred oil. Once the pan has been heated through, pour ⅓ cup dollops and spread evenly. The layer should not be too thick so you may need to spread it out so that it is about 4”.
- Cook for 2.5 minutes. You’ll see some bubbles forming on the top and it should be easy to flip. Once you’ve flipped it, cook for another 2 to 2.5 minutes.
Video
Notes
- While using any type will work, using rice infant cereal will result in a crispier pancake.
- If you don't have ajwain (caraway seeds) you can use cumin seeds instead.
- If you don't have fresh ginger you can use 1/2 tsp dried ginger.