Baked Chickpea Flour Frittata Bites
Besan chilla-inspired baked bites with chickpea flour, turmeric, green chilli, and coriander, batch-baked for an Indian vegan snack.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 190°C and grease a 6-hole muffin tin with 0.5 tbsp olive oil. Whisk 80g chickpea flour with 144ml cold water until smooth, rest 10 minutes. Whisk in flaxseed, chia seeds, turmeric, cumin, ground coriander, ajwain, salt, asafoetida, and 1 tbsp olive oil. Fold in diced onion, tomato, green chilli, ginger, and fresh coriander until evenly distributed.
Bake
Divide batter evenly between 6 muffin holes, filling three-quarters full. Bake at 190°C for 20–22 minutes until golden, firm to the touch, and edges are crisping. Cool in the tin 10 minutes.
Rest and plate
Run a knife around each bite and lift onto a cooling rack. Once cooled, portion into 2 airtight containers (3 bites each), then serve with mint-coriander chutney or fresh cucumber raita on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.