Breakfast · Indian
Herbed Chickpea Chilla
Three small Indian savory crepes made with chickpea flour, with tomato, onion and cilantro in the batter.
- per serving
- 321 kcal
- Protein
- 15 g
- Total time
- 32 min
- Makes
- 1 serving
- Vegan
- Vegetarian
Instructions
Very finely chop the 40 g of onion, 60 g of tomato and 10 g of cilantro. Grind the cumin seeds.
Whisk the 60 g of chickpea flour with 100 ml of water, added gradually. Add the cumin, turmeric and salt, then the vegetables and cilantro. The batter should run slowly off the spoon.
Let rest for 10 minutes to hydrate the flour, then stir. If it has become too thick to spread, add 10 ml of water.
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