📍 Where this dish comes from: Old Delhi · Chandni Chowk
Discover the history of this region →
Discover the history of this region →
Chilla is the Indian crepe — traditionally made from chickpea flour, here reimagined with almond flour for a keto-perfect version. Tissue-thin almond-flour crêpes, golden and lacy at the edges, cradle a pillowy smash of cool avocado alive with green chili and chaat masala. The avocado filling adds healthy monounsaturated fats and creates a beautiful color contrast; one bite and you’ll understand why this modern fusion deserves a permanent place on your morning table.
What You’ll Need
Servings: 2 servings
Calories: 390kcal
Ingredients
- 1 cup almond flour
- 2 eggs
- 1/4 cup water
- 1/4 tsp cumin powder
- 1/4 tsp ajwain (carom seeds)
- Salt to taste
- 2 tbsp ghee for cooking
- 1 ripe avocado Filling
- 1 tbsp lemon juice Filling
- 1 green chili Filling; minced
- 1 tbsp coriander Filling
- Salt and pepper Filling
Instructions
- Whisk almond flour, eggs, water, cumin, ajwain, and salt into a smooth batter.
- Heat a non-stick pan with ½ tsp ghee on medium.
- Pour a thin layer of batter and spread into a circle.
- Cook 2 minutes per side until golden.
- Mash avocado with lemon juice, chili, coriander, salt, and pepper.
- Spread avocado onto each chilla and fold.
- Serve immediately with keto green chutney.
Nutrition
Serving: 1serving | Calories: 390kcal | Protein: 13g | Fat: 33g | Fiber: 5g
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Health Benefits
- Avocado provides potassium and magnesium, electrolytes commonly depleted on keto.
- Almond flour provides vitamin E, magnesium, and healthy monounsaturated fats.
- Green chilies are among the most concentrated whole-food sources of vitamin C.