This breakfast rich in protein is done practically and is ready in a few minutes

I have a sweet tooth, and at breakfast, I tend to prefer French muffins and toast with scrambled eggs and toast to the lawyer. The only salty dish for which I make an exception is chilla, a pancake of tasty Indian chickpea which occupies a special place in my heart. Made from Besan, a finely crushed chickpea flour, the chille is thin and pancake with fried edges, and have a rich hazelnut and a lot of heat from cumin, turmeric and chili powder.

The Chillas were one of the quiet breakfasts of Saturday morning that I appreciated with my parents growing up. The hectic rush before school during the week meant breakfast was generally something rapid, like toast, cereals, or, if the situation was particularly disastrous, a pop-tart eaten in a hurry in the car. The weekends were intended for hot and salty Indian breakfasts: my mother would make pohé (flattened rice), upma (a semolina porridge) or chille, and served them with Achaar (Indian pickles) and a green chutney. My family would linger at the table with cups of chai, with Bollywood music from the 90s playing gently in the background.

Today, the Chillas are my go-to when I start a vegan breakfast option, whether it is because I try to reduce the consumption of animal products or the eggs are exorbitant. This is also what I do when there is barely nothing in my pantry or my refrigerator: all you need is chickpea flour, water and some other staples. Like an omelet or a race, the Chillas are rich in protein, versatile and an excellent vehicle for all the herbs and fresh vegetables that you have on hand. (It is even a sunny yellow, thanks to a little turmeric.)

Although I keep classical mine with coriander, red onion and tomato, which is generally used to prepare the chilla, you can consider the dough as a virgin canvas. Products that have long persisted in your refrigerator – such as a lonely carrot, a semi -design radish or a bag of herbs or fire vegetables – can be cut into pieces of the size of a pea, then folded in the dough. Grated paneer would also make a delicious addition. Whatever you do, don’t jump for ginger and cumin: chickpea flour can sometimes have very soft bitterness which is well balanced by these two hot spices.

A note on the dough: the absorption of chickpea flour can vary considerably from one brand to another. You are looking for the consistency of a loose pancake or a versable and spread pancake. Start with half a cup of water, and if it is too thick, add more, a tablespoon at a time, until it is slim enough to pour. You can whisk the dough the previous night, but you will have to make it a good agitation before cooking, because the Besan will separate and settle in the bottom.

However, you choose to do so, Chilla is a comforting and nourishing dish that is constantly riffable. It may be traditionally a breakfast dish, but don’t let that prevent you from enjoying it for lunch or dinner.

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