From the kitchen
Gluten-Free Chickpea Flour Pancakes
Savoury Indian-style pancakes made with chickpea flour — naturally gluten-free and protein-packed.
Ingredients
- 1 cup chickpea flour
- 1/2 cup water
- 1/4 cup yogurt
- 1 onion, finely diced
- 1 green chili, minced
- 1/2 tsp cumin seeds
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp oil
- Fresh coriander
Method
- 1
Mix chickpea flour, water, and yogurt to form a smooth batter.
- 2
Add onion, green chili, cumin seeds, salt, and pepper.
- 3
Let the batter rest for 5 minutes.
- 4
Heat oil in a non-stick pan over medium-high heat.
- 5
Pour 1/4 cup batter and spread into a thin circle.
- 6
Cook for 2–3 minutes until golden, then flip.
- 7
Cook the other side for 1–2 minutes.
- 8
Serve hot with coriander and yogurt.
Savoury chickpea-flour pancakes — known as chilla — spiked with onion, green chili, and cumin. Naturally gluten-free, protein-rich, and quick enough for any morning.
Good to know
Storage & prep. Best served fresh, but can be stored in the refrigerator for 1 day and reheated.
Substitutions. Add grated vegetables like zucchini or carrots. Use different herbs like mint or parsley.
Cultural context. Chilla is a popular street food in India and is often served with mint chutney.
Frequently asked
Questions about this recipe
What is chickpea flour?+
Chickpea flour (besan) is a naturally gluten-free, protein-rich flour milled from ground chickpeas. It's the base of many Indian savoury pancakes and batters.
Can I make the batter ahead?+
These are best cooked from fresh batter, but you can mix it a short time ahead. If it thickens on standing, loosen it with a splash of water.
What can I serve with this?+
Serve hot with yogurt and fresh coriander, or with mint chutney or a mixed pickle.