Chilla, Indian Spiced Chickpea Pancakes with Avocado, Kale & Spinach – Meeta K. Wolff

Meeta K Wolfs Indian Spiced Pancakes with avocado, kale & spinachMeeta K. Wolff’s Chilla – Indian Spiced Chickpea Pancakes
with Avocado, Kale & Spinach

Indian Spiced Chickpea Pancakes with Avocado, Kale & Spinach

Preparation time – 15 minutes
Total time – 30 minutes
Makes: 10 pancakes

2 tablespoons ghee
150g chickpea flour
¼ teaspoon turmeric powder
¼ teaspoon mild chilli powder
¼ teaspoon baking powder
½ teaspoon fennel seeds
½ teaspoon fenugreek seeds, ground
1 green chilli finely chopped
50g tomatoes, finely chopped
50g onions, finely chopped
50g avocado, chopped
50g kale leaves, finely chopped
50g bably spinach leaves, finely chopped
220ml water

salt to taste

Add the chickpea flour to a mixing bowl along with all the spices, baking powder and salt. Pour the water, a little at a time, and whisk to stir well making sure there are no lumps. The batter should have a consistency like cream. Add the chopped chillies, onions, avocado, kale, spinach and tomatoes to the pancake mix. Mix well and set aside.

In a small non-stick frying pan melt a teaspoon ghee on a low heat. Give the pan a swirl and using a ladle pour about one laddle-full of the batter in the hot pan. The chilla must be fairly thin so using the back of the ladle spread it slightly if needed.

Fry on each side for 3-4 minutes on a low heat until light brown and crisp around the edges. Keep warm wrapped in foil while you make the remaining chilla. Serve warm with mango pickle, a salad or like I enjoy it with channa masala with soft boiled eggs on top.

You will find the recipe for the my quick and easy chickpea masala here.
Recipe for my basic and spicy mango chutney here.

Michael’s wine recommendation – CLICK HERE

MR 002 Landskroon Chardonnay61913Meeta K WolffMeeta K Wolff

Meeta – that’s my name given to me by my dad! I was born back in the summer of 1972, one beautiful day in Bombay, India. I studied Hotel Management, specializing in Marketing and Guest Relations. I trained in one of the finest luxury hotels of this world in Doha, Qatar. That is when a tiny spark for food was ignited in my soul. I now have settled down in Germany, with my two men, Tom my husband and Soeren, my adorable son.

Hotels are not a part of my life in Germany. After graduating I came to Germany and worked in an advertising firm, an architecture and design firm and a couple of software firms. Don’t ask how that came about – it just happened!

Now I am in Weimar and for the first time in my life I feel grounded at having found a great place to lay my hat. But my traveling feet continue to itch! Let’s see where life takes me.
I love photography, always have, but it was with the start of this blog that I discovered the world of Foodography. Since then the passion for photography I developed has taken a complete new angle and opened so many exciting doors. I try to capture shots that speak a thousand words, that makes one feel as if they were a part of the scene and experience the photo with their senses.

Click here for Meeta’s website.

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February 27th, 2016|Categories: Recipes|Tags: , , |

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