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Besan Chilla

April 21, 2011

We’ve been making (different renditions of) Besan Chilla–delicious, savory chickpea flour pancakes.

I’ve been using this recipe, although I’ve been adding some extra chickpea flour to make them a little thicker. (If you follow the recipe as-is, they will probably turn out more like omelets.)

I love them. The first time we made them, I added in a bunch of leftover vegetables that needed using: some peppers, some chopped onion, and some garlic.

And we ate them with some vegan saag.

The next time we made them, I added some Thai red curry paste to the batter, and we ate the pancakes with some spicy peanut sauce and coconut crusted tempeh.

These are quick to put together and easy to prepare. The pancakes are delicious, filling, and full of protein–and depending on how you season them, you could probably serve them with just about anything. Perfect!

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One Comment leave one →
  1. Ste permalink
    April 21, 2011 7:01 pm

    Oh! I make these fritatta sized. Delicious. 🙂

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