Spiced yoghurt besan chilla
Besan Chilla is a savoury Indian pancake, made with chickpea flour, spices and chopped vegetables then fried as thin or thick pancake. This is a western version as it’s smaller and thicker similar to American or Scottish pancakes. Also, I added an egg, but you can exclude it or use flax-egg. You can serve this gluten-free spiced yoghurt besan chilla (instead of bread) with curries, soups and stews. Or serve it as and appetizer with dips and chutney, or as party nibbles with yummy toppings.
Ingredients
Method
- First mix the yoghurt with all the spices and minced garlic. Add the egg, if used. Set aside.
- Sift the gram flour & baking powder into a bowl, then add the spiced yoghurt and combine until you get a smooth batter.Rest for 5-10 minutes.
- Oil a pancake pan or flat iron griddle and add several spoonful of the batter, spreading them into circular shapes. Cook for about 2 minutes, then turn them over and cook for another minute or so, until golden.
- Transfer them to a plate and make more pancakes with the remaining batter.
- Serve at room temperature.