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Lentil Chilla Crisps

Lentil Chilla Crisps: Colorful, Crunchy, and Guilt-Free Snacks

Lentil Chilla Crisps are vibrant, gluten-free snacks packed with protein, offering a healthy alternative to conventional chips.
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Prep Time 30 minutes
Cook Time 15 minutes
Soaking Time 2 hours
Total Time 2 hours 45 minutes
Servings: 4 crisps
Course: APPETIZERS
Cuisine: Indian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chilla Batter
  • 1.5 cups Yellow Moong Dal Can swap with red lentils.
  • 10 leaves Spinach Can use kale as alternative.
  • 0.5 small Beetroot Pre-cooked beets speed up preparation.
  • 2 inches Fresh Turmeric Root Or substitute with ½ tsp turmeric powder.
For the Spice Mix
  • 0.5 tsp Italian Seasoning Can replace with any preferred seasoning.
  • 1 tsp Red Chili Powder Adjust to taste.
  • 1 tsp Cumin Powder Enhances overall flavor.
  • 1 tsp Garam Masala Experiment with different blends.
  • 1 tsp Chaat Masala Optional, can be omitted.
For Flavor and Aroma
  • 0.5 inch Ginger Ground ginger can be used.
  • 2 cloves Garlic Garlic powder can be swapped.
  • 1 Green Chilies Reduce or omit if milder taste desired.
  • Salt Customize to taste.
For Garnish
  • Black and White Sesame Seeds Optional, for crunch and visual appeal.

Equipment

  • Blender
  • Non-stick pan
  • Oven
  • Baking Tray
  • Airtight container

Method
 

How to Make Lentil Chilla Crisps
  1. Rinse 1½ cups of yellow moong dal under running water and soak it in warm water for 2-3 hours or overnight.
  2. After rinsing, divide the soaked dal into three equal parts.
  3. For the first batter, blend one part of the soaked dal with 10 fresh spinach leaves until smooth.
  4. Blend the second part of the soaked dal with ½ small beetroot until smooth.
  5. Combine the final portion of soaked dal with 2 inches of fresh turmeric root (or ½ tsp turmeric powder) and blend until smooth.
  6. Heat a non-stick pan over medium heat, pour in a small amount of each batter, and cook until edges firm up.
  7. Transfer cooked chillas to a lined baking tray and bake at 350°F (180°C) for 7-8 minutes until crisp.
  8. Remove from the oven, let cool, and serve with dips like peach salsa or guacamole.

Nutrition

Serving: 1crispCalories: 120kcalCarbohydrates: 18gProtein: 6gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 200mgPotassium: 300mgFiber: 3gSugar: 1gVitamin A: 1000IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Store leftover crisps in an airtight container, placing a paper towel inside to absorb moisture.

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