Besan Chilla
Quick savory gram flour pancakes with onion, tomato, green chili, and coriander leaves. They cook fast on a tawa, turn lightly crisp at the edges, and make an easy Indian breakfast or light meal.
For 4 servings
- prep · ~5 min
Prep the vegetables.
1.Finely chop the onion, tomato, and green chili.2.Grate the ginger.3.Finely chop the coriander leaves. - mix · ~5 min
Make the batter.
1.Add besan to a mixing bowl with ajwain, turmeric powder, red chili powder, and salt.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 coriander leaves.4.Stir to make a medium-thick pourable batter.TIPIf the batter feels too thick, add 1 to 2 tablespoons more water so it spreads easily on the tawa. - rest · ~10 min
Rest the batter for 10 minutes.
- fry · ~4 min
Cook the first chilla.
1.Heat a tawa over medium heat and grease it lightly with 1 tsp oil.2.Pour a ladleful of batter onto the hot tawa.3.Spread it gently into a medium round chilla.4.Drizzle a little oil around the edges and cook until the underside looks set and lightly golden.TIPKeep the heat medium so the chilla cooks through before the outside gets too dark. - fry · ~3 min
Flip and cook the other side.
Turn the chilla carefully and cook the second side until golden spots appear and the center is cooked through. Press the edges lightly with a spatula for even cooking.
- fry · ~12 min
Cook the remaining chilla.
Repeat with the remaining batter, using the rest of the oil to make 4 chilla in total.
- serve
Serve the besan chilla hot.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the besan with water gradually to avoid stubborn lumps before adding the chopped vegetables.
- 2Let the batter rest the full 10 minutes so the besan hydrates and spreads more evenly on the tawa.
- 3Keep the tawa at medium heat; on high heat the outside browns before the center cooks through.
- 4If the batter thickens as it sits, loosen it with 1 to 2 tablespoons water before making the next chilla.
- 5Spread the batter gently, not too thin, because the onion and tomato pieces can make a very thin chilla tear.
- 6Flip only when the edges look dry and the underside has light golden patches, otherwise it may stick or break.
- 7For crisper edges, drizzle a little oil around the rim and press lightly with the spatula after flipping.
- 8Serve straight off the tawa; besan chilla softens as it cools, though it can be reheated on a dry pan.
Adapt it for your goals.
Low-oil
Cook on a well-seasoned or nonstick tawa with minimal oil for a lighter breakfast that still gets golden spots.
high proteinHigh-protein
Stuff the cooked chilla with paneer before folding, or serve with curd, for a more filling meal.
veganVegan
This recipe is already vegan; pair it with mint chutney or coconut chutney for a fully plant-based meal.
jainJain
Skip onion and ginger, increase tomato and coriander, and add a little extra green chili for flavor without root vegetables.
more vegetableMore-vegetable
Add grated carrot, finely chopped spinach, or capsicum to make the chilla heartier and more colorful.
Why this is on our healthy list.
Plant-Based Protein
Besan, made from chickpeas, adds plant protein that makes this breakfast more satisfying than plain flour pancakes.
Fiber From Chickpea Flour
Chickpea flour and the chopped onion and tomato contribute fiber, which helps make the dish filling.
Includes Everyday Aromatics
Ginger, green chili, coriander, and ajwain bring strong flavor without needing heavy sauces or rich ingredients.
Frequently asked questions
Usually the pan is not properly heated, the batter is too thin, or you tried to flip too early. Let the first side set and show golden patches before turning.
