Indian · Breakfast
Spiced Chickpea Flour Flatbread
A pan-griddled flatbread made from spiced chickpea flour batter, whisked with cumin, turmeric, and asafoetida, then cooked in a skillet until golden and lightly crisp at the edges. Served warm with yogurt or chutney, it makes a savoury, protein-rich vegan snack or light meal.
$2
8 minsPrep
6 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
396Calories
13.1gProtein
11.2gFat
55.6gCarbs
3.5gSugar
13.2gFiber
382mgSodium
0mgChol
1.6gSat Fat
545mgPotassium
66mgCalcium
5.2mgIron
0mcgVitamin B12
12.3mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
spice-route
hidden-gems
breakfast
vegan
gluten-free
low-calorie
Instructions
1
Prep
Whisk the chickpea flour with water until a smooth, lump-free batter forms with thick pancake batter consistency, about one minute.
2
Build
Stir in the onion, cilantro, chili, turmeric, cumin, asafoetida and salt until evenly distributed and the batter turns pale yellow-green.
3
Rest
Let the batter sit uncovered for 10 minutes so the flour hydrates fully and the batter thickens slightly.
4
Sear
Heat half the oil in a nonstick skillet over medium heat until it shimmers, pour in the batter and spread thin into a 15cm round. Cook 3 minutes until the underside is golden brown with small set bubbles and edges lift easily. Drizzle remaining oil around the edge and flip.
5
Crisp
Cook the second side 2 to 3 minutes over medium heat until firm and speckled brown, checking that the centre no longer looks wet or raw.
6
Plate
Slide the flatbread onto a plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g11 oz chickpea flour (besan)
- 240ml1/2 cup water, plus more to adjust batter
- 60g60g onion
- 20g20g cilantro
- 11 fresh green chili
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp cumin-ground
- 1/4 tsp1/4 tsp asafoetida (hing)
- salt, to taste
- 2 tsp2 tsp vegetable oil, for the pan
