Chickpea flour pancakes (besan chilla) with spinach & tomato
A breakfast for one: 330 kcal with 16 g of protein, 42 g of carbs and 12 g of fat, ready in 20 min.
- 20 min
- Breakfast · 1 serving
- Indian
- 330 kcal
Nutrition per serving
330 kcalEnergy: 19% protein, 49% carbs, 32% fat
- 16 gProtein
- 42 gCarbs
- 12 gFat
Fiber 8 gSugar 3 gSodium 330 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Chickpea flour60 g
- Turmeric1 pinch
- Ground cumin½ tsp
- Spinach30 g
- Tomato½ (50 g)
- Onion20 g
- Cilantro5 g
- Sunflower oil2 tsp
Method
- Whisk the chickpea flour with the turmeric, cumin, a pinch of salt and about 120 ml water into a smooth batter, then rest it for 5 minutes.
- Stir in the finely chopped spinach, tomato, onion and cilantro.
- Heat a little oil in a non-stick pan and cook ladlefuls of batter over medium heat for 2 minutes per side until golden.
- Repeat with the rest of the batter and serve warm.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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