Breakfast Options
Green Pea Protein Chilla
Besan chilla made with crushed green peas and a scoop of unflavoured pea protein, served with mint hung curd. 25 g of protein in 2 chillas, fully vegetarian.
350
kcal
25g
protein
35g
carbs
12g
fat
Per serving · makes 2 · 20 minutes
Ingredients
- •80 g besan
- •100 g green peas, fresh or frozen, coarsely crushed
- •25 g unflavoured pea protein powder
- •1 small onion (40 g), finely chopped
- •1 green chilli, 1/2 inch ginger and coriander leaves, finely chopped
- •1/2 tsp each of ajwain, turmeric and red chilli, salt
- •2 tsp oil (10 g) for the tawa
- •100 g hung curd mixed with chopped mint and a pinch of salt, to serve
Method
- 1.Pulse the peas with the chilli and ginger to a coarse paste.
- 2.Whisk the besan and pea protein with about 180 ml water until smooth, then add the pea paste, onion, coriander, spices and salt. The batter should pour like dosa batter.
- 3.Heat a non-stick tawa and brush with a little oil. Pour a ladle of batter and spread it into a round.
- 4.Cook on medium heat until the edges lift, flip, and cook the other side until golden spots appear.
- 5.Make 4 chillas and serve 2 per person with half the mint hung curd.
Coach’s note
Pea protein can clump, so whisk it into the water with the besan first, then add the vegetables. No pea protein at home? Use 25 g more besan and you still get about 18 g of protein.
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