Organic chickpea crepes or chilla with cauliflower rice

Organic chickpea crepes or chilla with cauliflower rice is the perfect way to start your day. Glutenfree and vegan, this super healthy take on a much adored Indian favorite will leave you salivating and craving more. Taking a mere 30 mins at the most, this filling, protein rich breakfast is a great idea for snacks, quick working lunches and even kids lunch box.

They say time and tide wait for none. Well, if that was truly the case how do you think us procrastinators survive? We as a species have made time and tide wait for us till the very last moment, and we have aced it! I am a procrastinator of the highest order. Don’t get me wrong I am not a slacker. If anything you guys must know that by now! I am just your typical A type thriving on pressure kinda procrastinator. So I am finally here, trying my best to finish this post while nursing a really bad back and a hectic dinner.

But ever since you guys responded to this Organic chickpea crepes or chilla with cauliflower rice on Instagram and facebook, I knew I had to share the recipe ASAP. But hings got in the way and I dont want to bug you with the details. So lets just let bygones be bygones and just be happy that I am finally here. As always, this Organic chickpea crepes or chilla with cauliflower rice is in collaboration with my organic partner, 24 Mantra Organics. They have a wonderful initiative called Organic Mantras initiative which showcases around 70 recipes from me and some of the best bloggers in India. Its definitely worth checking out. Also, go on and like their facebook page or instagram to keep abreast of the happenings. 

So for this Organic chickpea crepes or chilla with cauliflower rice I used the organic chickpea flour or besan from 24 Mantras amazing range of products. Ranging from your regular flour to all kinds of millet, ancient grains like bulgar wheat and yes, this gluten free chickpea flour, their product range has everything for somebody. I had created an organic millet porridge using their product couple of months back. It is everything you want to start a healthy January with. Rich in protein, creamy and delicious. So happy to say that it got published in a major food magazine of India for the Jan issue. Go visit my Press page to get more details. 

Coming to this Organic chickpea crepes or chilla with cauliflower rice , well this is a winter breakfast dream. Bonus being that you can make the dough once and it keeps well in the fridge for 6-8 hours even. We love ours loaded with vegetables and stuffed with more veggies. Although paneer is the usual choice of stuffing since my 5 yr old is a paneer addict, this time I went with a healthier alternative. Yes, I am talking about the cauliflower rice. Seriously guys, is there anything better!!?? Remind me to do a separate post for the rice again, its so so good it definitely warrants a post of its own. 

The Organic chickpea crepes or chilla with cauliflower rice are crispy yet soft, studded with flavorings that make it good enough to eat on its own but served with the cauliflower rice, it becomes a breakfast fit for kings and queens. Best part – it takes no time at all, is super easy and every child loves it. So go ahead, try this out soon and be sure to tell me how it was. If you wish to save this for future reference, just pin the long image below. 

Happy weekend everyone!

Xo,

S. 

Print Recipe

Organic chickpea crepes or chilla with cauliflower rice

Organic chickpea crepes or chilla with cauliflower rice is the perfect way to start your day. Glutenfree and vegan, taking a mere 30 mins at the most, this filling, protein rich breakfast is a great idea for snacks, quick working lunches and even kids lunch box.

Prep Time

15 mins

Cook Time

5 mins

Servings

Ingredients

• 300 gms chickpea flour or besan, use organic.
• 120 ml water
• 30 ml yogurt or curd
• 1 small onion chopped very very fine
• 2 small green chilies deseeded, chopped fine
• 1/4 inch Ginger chopped fine
• 1/4 cup coriander leaf washed clean,picked and chopped fine. Use less if you like.
• 1 tsp Turmeric Powder
• 1/2 tsp red chili powder less if desired
• 1 tsp aamchoor or dry mango powder , alternately use 1/2 tsp chaat powder
• 1 tsp fennel seeds
• 1/2 tsp cumin seeds
• salt as per taste

Prep Time 15 mins Cook Time 5 mins Servings Ingredients 300 gms chickpea flour or besan, use organic. 120 ml water 30 ml yogurt or curd 1 small onion chopped very very fine 2 small green chilies deseeded, chopped fine 1/4 inch Ginger chopped fine 1/4 cup coriander leaf washed clean,picked and chopped fine. Use less if you like. 1 tsp Turmeric Powder 1/2 tsp red chili powder less if desired 1 tsp aamchoor or dry mango powder , alternately use 1/2 tsp chaat powder 1 tsp fennel seeds 1/2 tsp cumin seeds salt as per taste

Instructions

1. Start by keeping the vegetables chopped. In a mixing bowl, mix together the chickpea flour, water, and yogurt till no lumps remain. Add the remaining ingredients and mix well.
2. The batter should be the consistency of a dosa batter, not too thick. Easily pourable.
3. Now heat a non stick tawa on medium heat. Pour two ladles of the batter on the tawa and quickly spread it in circular motions starting from the centre out, just like a dosa. Pour a little (1 tsp) on the chilla and let it cook well. Carefully loosen the edges and slowly turn it over. Let it cook that side on 2-3 mins till done.

Serving options:

1. Serve as is hot off the tawa with some pickles and curd. Or serve it stuffed with your favorite stuffing like a burrito. I served it with some cauliflower rice (recipe up soon), fresh figs and pomegranate arils for a burst of sweetness and contrast.

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