Indian Chickpea Flour Pancakes with Kale

This Indian Chickpea Flour Pancakes is a winner. Topped it with salad or stir fry vegetables and serve it for breakfast, lunch, tea time snacks or even for dinner!

Besan chilla or besan chela is a North Indian savoury pancakes made with besan or chickpea flour. In India this gluten free pancakes often serves as a breakfast but also great as a evening snack. This is a simple recipe that you can whip up when you need a quick meal.

Indian Chickpea Flour Pancakes with Kale

Ingredients

Indian Chickpea Flour Pancakes

• 1 cup chickpea flour (besan)
• 1 1/2 cup water
• 1/2 medium onion, finely chopped
• a few sprigs of fresh coriander
• 1/2 teaspoon turmeric powder
• red chilli powder, to taste
• 1/2 teaspoon ground coriander
• 1 green chilli, deseeded and finely chopped
• vegetable or peanut oil to grease

Spiced Kale 

• 1 small bunch of kale
• 1/2 onion, finely chopped
• 1 small green capsicum, finely chopped
• 1/2 teaspoon ground coriander
• a pinch of black pepper
• sea salt to taste

Instructions

•  Chickpea flour pancakes: Add the chickpea flour, turmeric powder, ground coriander and red chilli powder, mix well. Whisking constantly, gradually add the water to make a thin and smooth batter.
• Add chopped fresh coriander to the batter, season with sea salt and black pepper to taste. Let the batter to rest for 5 minutes.
• Spiced kale: Heat the oil in a large non stick frying pan. Add onion, cook for 3 minutes until the onion translucent. Stir in ground coriander and green capsicum. Add the chopped kale, stirring until the kale wilted, season with sea salt and black pepper. Set aside.
• Cook the pancake: Grease a non stick skillet with a little oil. Pour a ladle of pancake mixture into the pan. Spread the batter by moving and rotating the skillet. Cook the pancake for about 3 to 5 minutes, or until the bottom is golden brown. Transfer pancake to the plate. Repeat with the remaining batter until all is used up.
• Serves the chickpea flour pancakes with kale and chutney.