Indian · Snack
Baked Chickpea Flour Frittata Bites
Besan chilla-inspired baked bites with chickpea flour, turmeric, green chilli, and coriander, batch-baked for an Indian vegan snack.
$
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
285Calories
11gProtein
14gFat
28gCarbs
3gSugar
6gFiber
340mgSodium
0mgChol
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Instructions
1
Prep
Preheat oven to 190°C and grease a 6-hole muffin tin with 0.5 tbsp olive oil. Whisk 80g chickpea flour with 144ml cold water until smooth, rest 10 minutes. Whisk in flaxseed, chia seeds, turmeric, cumin, ground coriander, ajwain, salt, asafoetida, and 1 tbsp olive oil. Fold in diced onion, tomato, green chilli, ginger, and fresh coriander until evenly distributed.
2
Bake
Divide batter evenly between 6 muffin holes, filling three-quarters full. Bake at 190°C for 20–23 minutes until golden, firm to the touch, and edges are crisping. Cool in the tin 10 minutes.
3
Rest and plate
Run a knife around each bite and lift onto a cooling rack. Once cooled, serve with mint-coriander chutney or fresh cucumber raita on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 80g (2.8 oz) chickpea flour
- 144ml (0.6 cup) cold water
- 1 small red onion
- 1 medium tomato
- 1 green chilli
- 16g (0.6 oz) ground flaxseed
- 8g (0.3 oz) chia seeds
- 2 tbsp fresh coriander leaves
- 1 tsp fresh ginger
- 0.25 tsp ground turmeric
- 0.25 tsp ground cumin
- 0.25 tsp ground coriander
- 0.25 tsp ajwain seeds
- 0.25 tsp fine sea salt
- pinch asafoetida
- 18ml (1.2 tbsp) extra-virgin olive oil