Tandoori Masala Chickpea Chilla Recipe

About this recipe

Tandoori Masala Chickpea Chilla is a savory and nutritious Indian breakfast dish, perfect for fitness enthusiasts. Made with protein-rich chickpea flour and aromatic tandoori spices, this gluten-free pancake is packed with flavor and wholesomeness. The addition of fresh vegetables and tangy yogurt ensures a balanced meal that’s both satisfying and energizing. Quick to prepare and versatile, this chilla pairs beautifully with a refreshing mint chutney for a delightful start to your day.

Ingredients

• - Tandoori Seasoning 50g
• 500 g Tomato - Hybrid
• 100 g Coriander Leaves
• 200 g Dahi
• 200 ml Mustard Oil
• 500 g Capsicum Green
• 50 g Asafoetida Powder
• - Besan
• 1Bunch Pudina
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, combine chickpea flour, tandoori masala, turmeric, red chili powder, asafoetida, and salt.
2. 2. Gradually add yogurt to the dry mixture and whisk until a smooth batter forms. If the batter is too thick, adjust with a little water to achieve a pourable consistency.
3. 3. Fold in the chopped tomatoes, bell peppers, and coriander leaves, ensuring they are evenly distributed in the batter.
4. 4. Heat a non-stick pan over medium heat and add a small amount of oil. Pour a ladleful of batter onto the pan and spread it gently into a circular shape.
5. 5. Cook the chilla for 2-3 minutes on one side until golden brown, then flip and cook for another 2 minutes on the other side. Repeat with the remaining batter.
6. 6. Serve the hot chillas with a side of mint chutney for dipping and enjoy this wholesome breakfast.