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A savory and spiced chickpea flour pancake from Sindhi cuisine, loaded with onions and tomatoes. It's a quick, protein-rich breakfast or snack, ready in minutes and perfect with green chutney.
Prepare the Batter
Cook the First Side
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A savory and spiced chickpea flour pancake from Sindhi cuisine, loaded with onions and tomatoes. It's a quick, protein-rich breakfast or snack, ready in minutes and perfect with green chutney.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 289.34 calories per serving with 11.64g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch.
Flip and Cook the Second Side
Serve
Incorporate finely grated vegetables like carrots, cabbage, or bell peppers, or add chopped spinach to the batter for extra nutrition and flavor.
Mix in 1/4 cup of crumbled paneer (Indian cottage cheese) or grated tofu into the batter for a protein boost.
Add a pinch of black salt (kala namak) to the batter. It will give the chilro a savory, egg-like flavor, making it a popular vegan omelette alternative.
For a different flavor profile, add 1/2 teaspoon of roasted cumin powder and 1/2 teaspoon of chaat masala to the batter.
Besan (chickpea flour) is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
The combination of besan and fresh vegetables provides a significant amount of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
The inclusion of ajwain (carom seeds) is traditional in besan preparations as it is known to combat indigestion and flatulence, making the dish easier on the stomach.
As this dish is made from chickpea flour, it is a great option for individuals with celiac disease or gluten sensitivity, providing a nutritious and flavorful meal without gluten.
One serving, which consists of two chilros, contains approximately 340 calories. The exact count can vary based on the amount of oil used and the size of the pancakes.
Yes, it is a very healthy dish. It's rich in plant-based protein and fiber from the besan (chickpea flour) and packed with vitamins from the vegetables. It's also naturally gluten-free and can be made with minimal oil, making it a nutritious choice for breakfast or a light meal.
This usually happens for two reasons: either the batter is too thin, or you are trying to flip it too early. Ensure the batter has a thick, pourable consistency. Also, wait until the top surface looks cooked and the edges are firm before attempting to flip.
Yes, you can prepare the batter and store it in an airtight container in the refrigerator for up to 24 hours. However, the vegetables might release water, so you may need to adjust the consistency with a little more besan before cooking.
Yes, this recipe is naturally gluten-free as it is made from besan (chickpea flour), which does not contain gluten. Just ensure that your asafoetida (if using) is gluten-free, as some brands mix it with wheat flour.
It is traditionally served with green mint-coriander chutney. It also pairs wonderfully with tamarind chutney, plain yogurt (dahi), or Indian pickles (achaar).