This easy, tasty, gluten-free recipe is my take on the Indian chilla – a savory crepe made with chickpea flour, onion and spices. Instead of making it as a crepe, I decided to use my waffle maker and turn these into waffled chillas.
This recipe is highly adaptable. You could add some shredded spinach or kale leaves in the batter. Or you could vary the amount of spices according to your taste. I often add some chopped onion, tomato or grated ginger and garlic to the batter. However you do it, these chickpea waffles are a delicious savory breakfast or snack.
I have a non-stick waffle maker so I usually don’t use any oil or butter. However, you could drizzle a bit of vegetable oil or use pat of butter to make these waffles. They are best enjoyed hot and fresh, with a big dollop of mint cilantro chutney (recipe below). Sometimes, I also serve these chickpea waffles with coconut chutney.
For the waffles:
- 1 cup garbanzo flour
- 3 tablespoons rice flour
- 1/2 teaspoon sugar
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika (or more to taste)
- 1/2 teaspoon baking soda
- 1 to 2 teaspoons chopped jalapeño
- 2 tablespoons minced cilantro
- 1/2 cup sour cream
- 1 cup water
For the Mint Cilantro Chutney:
- 1 cup packed cilantro sprigs
- 1/2 cup packed mint leaves, no stems
- 1 clove garlic
- 1 tablespoon lemon juice
- Zest of half a lemon
- Salt to taste
- Place the garbanzo flour, rice flour, salt, sugar, cumin, paprika and baking soda in a large bowl. Gently mix everything together.
- Then add all other waffle ingredients. Mix well using a spatula. The mixture should be the consistency of pancake batter. If it’s too thick, add water until it reaches the desired consistency.
- Heat a waffle iron. Once it’s hot, pour about 1 cup of the batter. Close the lid and cook until the waffle is golden brown.
- To make the chutney, place all ingredients in a food processor and blend into a smooth paste. Serve with warm garbanzo waffles.
Photo credits: Sala Kannan