in India

Indian chickpea pancakes

updated

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Ingredients for 4 servings:

  • 260 g chickpea flour
  • 1 chili pepper(s)
  • 1 garlic clove(s)
  • ½ tsp fennel seeds
  • ½ tsp black cumin
  • 1 tsp turmeric
  • Salt
  • Water
  • Ghee or clarified butter
  • 1 stalk coriander leaves, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Besan chilas

Crush the fennel seeds and black cumin seeds in a mortar and pestle. Finely chop the chili, garlic, and coriander leaves. Mix everything together with the chickpea flour and add enough water to form a thin batter. Fry thin pancakes in hot clarified butter until golden brown on both sides. Perfect with lentil dishes, as a side dish to curries, and for dipping yogurt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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