Chick-pea crepes with ginger and hot chiles (Chilla) from Classic Indian Vegetarian and Grain Cooking by Julie Sahni

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Notes about this recipe

  • jdub1371 on June 19, 2022

    I have been making these chilla for about 30 years, mostly for breakfast. Easy to make and SO tasty. I get two small non-stick pans going on the stove and crank them out fast. I like them made with only a small amount of oil, maybe 1/4 - 1/2 teaspoon per side. The batter can be made ahead a and kept in the fridge for a day or two. Regular chickpea flour works ok, but if you can get besan from the Indian grocery (which is milled much finer, and from a different variety of chickpea) they are even better. Likewise, serranos or jalapenos work fine in these but if you can get real Indian green chiles (I keep a stash in the freezer) they're even better. I like to serve these with yogurt and/or just about any kind of chutney and/or Indian pickle.

  • cedarmakesthings on March 06, 2016

    I omitted the chilies and and ginger and just added a nice bunch of chives and slathered them with butter right out of the pan. These made for a delicious breakfast that the kids loved. Make sure to use a well seasoned pan, they are very fragile and can break very easily.

  • zorra on January 20, 2014

    Nice with curried cauliflower soup. Other versions add chopped tomato. They broke if I made them too thin & crepe-like, better pancake size, but that may be a novice's issue. Added 1 teaspoon ground coriander & a handful of minced cilantro.

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