Besan chilla is a versatile and nutritious Indian pancake made with chickpea flour and filled with a mix of colorful vegetables. It’s a quick and healthy breakfast option that can be customized to suit your taste.
Besan Chilla Recipe
Ingredients
Instructions
Prepare the Batter:
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In a mixing bowl, combine chickpea flour, cumin seeds, turmeric powder, asafoetida (if using), and salt.
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Gradually add water while stirring to avoid lumps, and make a smooth batter with a consistency similar to pancake batter. Set aside for 10-15 minutes.
Add Vegetables:
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Add chopped onions, tomatoes, green bell pepper, green chilies, ginger, and fresh coriander leaves to the batter. Mix well to incorporate the vegetables into the batter.
Heat the Griddle:
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Heat a non-stick griddle or skillet over medium heat. You can also use a well-seasoned cast-iron skillet.
Cook the Chillas:
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Pour a ladle full of batter onto the hot griddle and spread it in a circular motion to form a thin pancake (chilla). You can make them as small or large as you prefer.
Drizzle Oil:
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Drizzle a little oil or ghee around the edges of the chilla and in the center. This helps in making the chilla crisp.
Cook Both Sides:
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Cook until the edges start to lift, and the bottom turns golden brown. Flip the chilla and cook the other side until golden.
Note
Experiment with different vegetable fillings or add grated cheese for variation. Adjust the spice level to your preference.
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