Recipe courtesy of Indika
8 hr 25 min
25 min
1 serving
8 hr 25 min
25 min
1 serving


  • 2 cups chickpea flour (besan)
  • 1 1/2 cups plain yogurt 
  • 1 tablespoon grated fresh ginger 
  • 1 teaspoon ground turmeric 
  • 1 teaspoon ground black pepper 
  • Salt to taste 
  • 1/2 to 1 cup water
  • 1 tablespoon corn oil for frying
  • 1 cup loosely packed grated carrots and beets
  • 2 scrambled eggs (optional) 


Watch how to make this recipe.

Whisk the chickpea flour, yogurt, ginger, turmeric, pepper and salt together. Whisk in water until the mixture is thick but pourable, like pancake batter. Set the mixture aside for a few hours or overnight at room temperature until it ferments (the batter will rise and there will be bubbles on top).

Heat a seasoned skillet over medium heat and add the oil. Pour about 1/2 cup of the batter into the skillet and spread it with the back of a ladle into an even circle. (Save the remaining batter for another use.) Cook until the edges are golden; flip the chilla gently and cook until the other side is browned. Stuff with the carrots and beets and eggs if using. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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