cooco logo
Search icon
Notification icon
Spiced carrot chilla

Spiced carrot chilla

By Jackson Sheikh
15’ Prep time
30’ Cook time
45’ Total time
454 Calories
4 Serving

Summary

These indian-inspired pancakes by chetna makan are gluten free, and deliciously crispy, with warming spice from the cumin and chilli. enjoy them rolled up with your favourite chutney.
Jackson Sheikh 0 Followers

Step by Step

Check circle icon

Step 1

Soak the lentils in water for 4 hours or overnight. Drain, then whizz to a paste in a food processor with 100ml water. Transfer to a bowl with the remaining ingredients apart from the oil. Add 150ml water and mix well, until combined into a loose batter.
Check circle icon

Step 2

Heat a frying pan over a high heat and add 1 tbsp sunflower oil. Pour a ladleful of the batter into the pan and spread to a thin circle. Lower the heat to medium and cook for 2-3 minutes on one side, then flip it over. Drizzle in a little more oil and cook for 3-4 minutes until crispy and cooked through. Transfer to a plate, then repeat with the remaining batter. Enjoy the pancakes rolled up with coriander leaves, yogurt and your favourite pickles and/or chutneys (I like mango chutney and lime pickle).

Ingredient

  • Coriander leaves
    Coriander leaves
    1 handful
  • Green chilli
    Green chilli
    1
  • Rice flour
    Rice flour
    60 grams
  • Salt
    Salt
    0.5 tbsp
  • Sunflower oil
    Sunflower oil
    8 tbsp
  • Sweet kingdom carrots,
    Sweet kingdom carrots,
    100 grams
  • Natural yogurt
    Natural yogurt
    1 tsp
  • Chutney
    Chutney
    1 tsp
  • Yellow split lentils
    Yellow split lentils
    100 grams
  • Ground cumin
    Ground cumin
    1 tbsp

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant

Press Start button to talk to assistant