Cabbage Besan Chillas
These cabbage besan chillas give cabbage the attention it deserves in the form of a savory pancake that is so perfect for breakfast, especially with some raita or vegan chutney. A delightful way to eat you veggies! Featuring cabbage, any other vegetables you have, besan (gram/chickpea flour), and spices.
Ingredients
- ¼ of a medium head of cabbage
- 1 carrot, grated
- 2 cups spinach, chopped
- ¼ cup cilantro, chopped
- 1 serrano chili or another chili, minced (optional)
- 1 cup besan (gram flour/chickpea flour)
- water as needed
- 2 tbsp arrowroot starch
- ½ tsp turmeric
- ½ tsp red chili powder
- ½ tsp ground cumin
- salt to taste
- 2 tbsp avocado oil or another neutral oil
vegan raita
- ⅓ cup plain nondairy yogurt
- ¼ cup cilantro, chopped
- ½ tsp ground cumin
- ½ tbsp lime juice or to taste
- salt to taste
Instructions
- Prepare all your veggies. For the cabbage, grate half of it and chop half of it for some variety in texture.
- To a mixing bowl, add besan, arrowroot starch, ground spices, and salt. Starting with ⅓ cup water, slowly mix in the water and stir until you have a smooth batter that isn't too thick or too runny. Add more water if necessary.
- To the same bowl, add the veggies, cilantro, and chilis. Mix everything well until all the veggies are well coated in the besan and spices.
- Heat oil in a pan over medium heat. For each chilla of about 3 inches wide, use about 2 tbsp of batter. Cook until golden and crisp, about 4 minutes per side.
- Serve with a chutney of your choice or vegan raita, which you can make by mixing all the ingredients in a small bowl. Raita is best made to taste!