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A quick and protein-packed breakfast! These savory pancakes are made with chickpea flour and eggs, spiced gently, and filled with fresh veggies. Perfect with a side of green chutney or ketchup.
Prepare the Batter
Cook the Chilla
A quick and protein-packed breakfast! These savory pancakes are made with chickpea flour and eggs, spiced gently, and filled with fresh veggies. Perfect with a side of green chutney or ketchup.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 367.75 calories per serving with 17.52g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch.
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Flip and Finish
Serve Hot
Incorporate other finely chopped or grated vegetables like bell peppers (capsicum), carrots, spinach, or cabbage for extra nutrition and crunch.
Add 1/2 cup of crumbled or grated paneer (Indian cottage cheese) to the batter for a richer, higher-protein version.
Sprinkle some grated cheese on the chilla after flipping it and let it melt before folding and serving.
To make a classic Besan Chilla, simply omit the eggs. You may need to adjust the water slightly to get the right batter consistency.
The combination of chickpea flour (besan) and eggs provides a high-quality protein boost, essential for muscle repair, growth, and keeping you full and satisfied for longer.
Besan is rich in dietary fiber, which aids digestion, prevents constipation, and supports a healthy gut microbiome. The addition of ajwain (carom seeds) also helps in preventing indigestion and bloating.
The complex carbohydrates in besan have a low glycemic index, meaning they release energy slowly. This helps in maintaining stable blood sugar levels and provides sustained energy throughout the day.
Yes, it is a very healthy and balanced dish. It's rich in protein from both besan (chickpea flour) and eggs, contains complex carbohydrates for sustained energy, and is packed with vitamins and fiber from the vegetables.
One serving, which consists of two chillas, contains approximately 400-420 calories, making it a substantial and nutritious meal for breakfast or lunch.
This can happen for a few reasons: the batter might be too thin, the tawa isn't hot enough, or you're trying to flip it too early. Ensure the top surface looks cooked and the edges are lifting before attempting to flip.
Yes, you can prepare the batter (without the chopped vegetables) and store it in an airtight container in the refrigerator for up to 24 hours. Add the fresh vegetables just before cooking for the best texture.
Yes, this recipe is naturally gluten-free as it uses besan (chickpea flour), which does not contain gluten. However, always check your spice labels (especially asafoetida, if using) for any wheat-based fillers.
This recipe goes great with these complete meals
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