Can I make the batter ahead of time?

You can prep it a few hours ahead and refrigerate it, but stir well before cooking because the vegetables and besan settle.

How do I know the chilla is fully cooked inside?

The center should no longer look wet or glossy, and both sides should have light golden patches with the egg fully set.

Can I skip the eggs and still make this recipe?

Yes, but it becomes a regular besan chilla. You may need a little less liquid since the eggs add moisture to the batter.

What should I serve with besan anda chilla?

It goes very well with mint chutney, coriander chutney, tomato chutney, or plain yogurt for a simple breakfast plate.

Can I use a steel or cast-iron pan instead of nonstick?

Yes, as long as it is well seasoned and properly preheated. A sticking pan can tear the chilla before it sets.

Home / Recipes / north_indian / Besan Anda Chilla

north_indianEasyeggetariangluten freedairy freenut free

Besan Anda Chilla

RATING

4.4/5(68)

TASTE SCORE

8/10

A quick North Indian style savory chilla made with besan, eggs, onion, tomato, and green chili. It cooks up soft in the middle with lightly crisp edges, making it a filling breakfast or light meal with chutney.

PREP

10m

COOK

15m

SERVES

1 PIECE

220 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Prep the vegetables.
1.Finely chop the onion, tomato, green chili, and cilantro.
2.Grate the ginger.
3.Keep everything ready so the batter can be mixed quickly.
mix · ~4 min
Make the besan batter.
1.Add chickpea flour, turmeric powder, red chili powder, cumin seeds, and salt to a bowl.
2.Pour in the water little by little and whisk until smooth and lump-free.
3.Mix in the onion, tomato, green chili, ginger, and cilantro.
TIPThe batter should be pourable but not thin. It should spread easily in the pan without running like water.
mix · ~2 min
Beat in the eggs.
Crack the eggs into the batter and whisk until well combined. The mixture should look smooth, slightly airy, and evenly mixed.
rest · ~5 min
Rest the batter for 5 minutes.
fry · ~5 min
Cook the first chilla.
1.Heat a nonstick or well-seasoned pan over medium heat and add 1 tsp oil.
2.Pour one quarter of the batter onto the pan and spread it gently into a round chilla.
3.Cook until the bottom is set and lightly golden, about 2 to 3 minutes.
4.Flip and cook the other side until golden spots appear and the egg is fully cooked, about 2 minutes more.
TIPKeep the heat medium so the chilla cooks through before the outside gets too dark.
fry · ~10 min
Cook the remaining chilla.
Repeat with the remaining oil and batter to make 3 more chilla. Adjust the heat as needed and stir the batter once or twice between each one so the vegetables stay evenly mixed.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Remove tomato seeds as listed, or the batter can loosen and make the chilla harder to flip.
2
Whisk the besan with water first, then add eggs for a smoother, lump-free batter.
3
Let the batter rest the full 5 minutes so the besan hydrates and spreads more evenly in the pan.
4
Stir the batter before each chilla because the onion, tomato, and spices settle at the bottom quickly.
5
Cook on medium heat only; high heat browns the outside before the egg-besan center sets.
6
Flip only when the edges look dry and the underside has light golden patches to avoid tearing.
7
These are best eaten hot, but you can refrigerate cooked chillas and reheat on a dry pan to revive the edges.