Chickpea Chilla

Recipe courtesy of Indika
Show: Chuck's Eat the Street Episode: Houston Goes Global
TOTAL TIME: 8 hr 20 min
Prep: 10 min
Inactive Prep: 8 hr
Cook: 10 min
 
YIELD: 1 serving
LEVEL: Easy

ingredients

  • 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)
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Directions

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.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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