I am a big chilla fan and grew up eating tomato chilla at home. Ojaswe chillas were better than the ones I had back home. Since the chickpeas are locally sourced, the chillas have a lovely, strong, and fresh aroma of the chickpeas that you can smell as soon as you open the packet. The flour is coarsely ground which lend a slightly crispier texture in the cooked chillas (something that I actually prefer) than the ones back home (which are made from finely ground chickpeas). The flavor is nutty, intensely umami and I am in love with them!