Recipe for Chick Pea Omelets - Chilla
Ingredients:
1 1/4 c. chick pea flour
1/2 t salt
1/2 t cayenne pepper
1 small red onion, very finely chopped
2 -inch piece of ginger, very finely chopped
2 jalapenos, very finely chopped
2 garlic cloves, minced 1 small roma tomato finely chopped
2 T chopped cilantro 3 T oil
Method:
1. Place chick pea flour in a large mixing bowl. Add water (about 1 cup) and stir to make a smooth batter. You may use your hand or a whisk.
2. Add all ingredients. Mix well and set aside for 10 minutes.
3. Place 1/2 t of oil in a non stick or heavy large skillet over medium heat. Stir the batter and pour a ladle full of batter in the center of skillet. Spread the batter with the back of the ladle. Cover and cook for 3 minutes. Turn over and cook, uncovered, for one more minute; should be golden.
4. Repeat with remaining batter, stirring before using.
5. Serve with Tomato chutney, mango chutney or sweet raisin chutney or plain yogurt
Hint : this recipe makes great breakfast for everyone and especially for those who want to avoid eggs.

Pakora or Vegetable Tempura or Potato and Onion Rings Indian Style
Ingredients
1.5 cups besan
2 tsp. vegetable oil
1 to 3 hot green chilies, scraped & minced
1" piece of finely minced fresh ginger root or use 1 tsp. of our ginger paste
2 Tbs. coarse dry fenugreek leaves
2 tbsp. cilantro leaves
1 tsp. dry-roasted coriander seeds and then ground
about 1/2 cup water or enough to make a batter
1/3 tsp. baking powder
vegetable oil for deep frying
3 cups of fresh vegetables like diced potato, diced onions and small cauliflower florets, cut spinach
3 tbsp. of lime /lemon juice
salt, chili powder, to taste
Method of Preparation
Combine besan, salt, 2 tsp. vegetable oil, ginger, chilies, fenugreek, coriander seed, fresh cilantro, and 1/3 cup water. Whisk until smooth. If needed, add a little more water; batter should be like very heavy cream. Set aside for 15 minutes. Now beat by hand with a wire whisk for 2 and check for consistency - too thin and it will spatter, too thick and the vegetables won't cook well. Adjust with a little more flour or a little more water. Finally, whisk in the baking powder. Add the vegetables to the batter and mix around so the vegetables are coated with the batter

In a wok or deep fryer, heat about 3" of oil to 350 F. Fry half dozen at a time, coat vegetables with batter and carefully lower into hot oil. Oil temperature should not be allowed to drop too much during frying. Fry until golden brown, turning to fry evenly. Carefully remove with slotted spoon and place on paper towels to drain.