KALA CHANA/ BLACK CHICKPEA CHILLA

INGREDIENTS:

• 3-4 Tbsp Kala Chana/ Black Chickpeas
• 1.5 cups water for soaking Chickpeas
• 1 green chilli
• 1⁄2 inch ginger
• Salt as Required
• 1 cup water for grinding
• 1 tbsp cilantro (finely chopped)
• 1 tsp Coconut Oil/ Ghee

HOW TO MAKE:

Rinse and drain Kala Chana and soak in water overnight or at least 4 hours.

Drain out all the water. Add the Kala Chana to a blender jar.

Add green chili, ginger, salt, and water and make a fine batter with a pourable consistency. 

Add cilantro and give a quick stir. Rest the batter for five minute Preheat the pan to low-medium heat.

Pour around 1⁄3 cup of batter and spread it into a 5 to 6-inch pancake. Cook on medium heat for 2 to 3 minutes. Add a few drops of Ghee and then carefully flip the chilla.

Add drizzle some oil/ ghee on the top and cook for another 2 to 3 minutes or until the chilla has light brown marks. 

Take the chilla out and repeat with remaining batter.

Enjoy the chilla with Coconut Mint Chutney.

NUTRITIVE VALUE:

Kala Chana Chilla is high protein, fiber, and nutrient content, supporting digestion, heart health, and overall well-being!