Besan Anda Chilla
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Remove tomato seeds as listed, or the batter can loosen and make the chilla harder to flip.
- 2Whisk the besan with water first, then add eggs for a smoother, lump-free batter.
- 3Let the batter rest the full 5 minutes so the besan hydrates and spreads more evenly in the pan.
- 4Stir the batter before each chilla because the onion, tomato, and spices settle at the bottom quickly.
- 5Cook on medium heat only; high heat browns the outside before the egg-besan center sets.
- 6Flip only when the edges look dry and the underside has light golden patches to avoid tearing.
- 7These are best eaten hot, but you can refrigerate cooked chillas and reheat on a dry pan to revive the edges.
Adapt it for your goals.
Low-oil
Cook on a good nonstick pan with a light brush of oil instead of a full teaspoon per chilla for a lighter breakfast.
high proteinHigh-protein
Add 1-2 extra eggs and keep the batter slightly thicker for a more egg-forward, filling version.
spicierSpicier
Increase green chili and red chili powder for a sharper heat that pairs especially well with mint chutney.
cheese stuffedCheese-stuffed
Sprinkle a little grated paneer or cheese after spreading the batter, then fold or flip for a richer snack-style chilla.
Why this is on our healthy list.
Protein-Rich Meal
The combination of eggs and chickpea flour makes this chilla especially satisfying and useful for a filling breakfast or light meal.
Fiber from Besan and Veg
Chickpea flour, onion, tomato, and herbs add fiber, which helps make the dish more sustaining than an egg-only pancake.
Includes Everyday Aromatics
Ginger, cumin, cilantro, and chili bring flavor without needing heavy sauces, while also adding plant-based variety to the dish.
Frequently asked questions
Usually the batter is too thin or the chilla is flipped too early. Let the first side set fully and show golden spots before turning.
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