Chickpea Pancakes (Besan Chilla)

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Serves: 5 pancakes

INGREDIENTS
1 cup besan or chickpea flour or gram flour
¼ cup grated carrot or your favorite vegetable
2 tbsp chopped coriander (cilantro) leaves
1 tsp grated ginger
A small pinch of carom seeds or ajwain ( optional)
2 small red or green chiles
¾ cup water
Salt to taste
Oil

INSTRUCTIONS
Place besan or chickpea flour in a large bowl. Add a little water to make thick paste. Add more water little by little to make lump- free smooth batter. Ideally, the batter should have a pouring consistency, but it should not be runny. Stir vegetables, coriander (cilantro) leaves, red chiles, grated ginger, and carom seeds (if using) into the batter. Season with salt.

Heat a tawa or griddle or frying pan over medium heat. Moisten a paper towel with oil, and rub the tawa lightly with the paper towel. Pour batter onto the tawa, using approximately ¼ cup for each pancake. Using the back of a spoon, spread the batter into a thin, round circle. Pour a little oil around the pancake, and cook for 3-4 minutes. When browned, flip over to cook the other side. When done, remove from heat. Continue with more oil, and remaining batter. (I made 5 medium-sized pancakes).

Serve hot.

NOTES
-You can enjoy these chillas on its own , or serve with your favorite chutney.

-Carom seeds are optional in this recipe.

-If you want to make spicier chillas, add red chili powder.

-Chop up your favorite veggies, and add to the batter.

-If the batter gets thicker after you add the veggies, add a little bit more water.

From nishkitchen.com