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A quick and savory Indian pancake made from chickpea flour, packed with veggies and spices. This protein-rich breakfast is perfect with mint chutney and comes together in under 30 minutes.
Prepare the Batter (15 mins)
Cook the Chillas (20 mins)
A quick and savory Indian pancake made from chickpea flour, packed with veggies and spices. This protein-rich breakfast is perfect with mint chutney and comes together in under 30 minutes.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 328.13 calories per serving with 11.24g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch.
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Serve
Add a filling of crumbled paneer mixed with spices like chaat masala and finely chopped onions before folding the chilla.
Incorporate 1/2 cup of finely chopped fresh spinach or 1/4 cup of spinach puree into the batter for added nutrients and color.
Add other finely grated vegetables like carrots, bell peppers, or cabbage to the batter for extra fiber and vitamins.
Replace 1/2 cup of besan with 1/2 cup of powdered rolled oats to increase the fiber content and create a different texture.
Adapted versions of this recipe for specific dietary needs:
Besan is an excellent source of protein, essential for muscle repair, growth, and overall body function, making it a great option for vegetarians and vegans.
With a low glycemic index, besan helps in managing blood sugar levels by ensuring a slow and steady release of glucose into the bloodstream.
The combination of besan and vegetables provides ample dietary fiber, which aids digestion, promotes gut health, and helps in maintaining a healthy weight.
Besan chilla is an ideal meal for those with gluten intolerance or celiac disease, offering a nutritious and delicious gluten-free alternative to wheat-based pancakes.
Yes, Besan Chilla is very healthy. It is a great source of plant-based protein, dietary fiber, and complex carbohydrates. It is naturally gluten-free and can be made with minimal oil, making it a nutritious option for breakfast or a light meal.
One serving, which consists of two chillas, contains approximately 350-380 calories. The exact count can vary based on the amount of oil used and any additional ingredients.
This usually happens for three reasons: 1) The batter is too thin and watery. 2) The tawa (griddle) is not hot enough when you pour the batter. 3) You are trying to flip it too soon before the top surface is cooked and the edges have set.
Yes, you can prepare the batter and store it in an airtight container in the refrigerator for up to 24 hours. Give it a good stir before making the chillas, as the flour may settle at the bottom.
To achieve crispier chillas, you can add 2-3 tablespoons of rice flour or fine semolina (sooji) to the batter. Also, cooking on a steady medium-low heat for a slightly longer duration helps in making them crisp.
This recipe goes great with these complete meals
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A hearty and protein-packed vegetarian twist on the classic keema. Crumbled soya granules and grated boiled eggs are cooked in a savory onion-tomato masala, creating a delicious and satisfying dish. Perfect to scoop up with warm rotis or pav.
A simple and comforting North Indian curry made with tender potatoes and sweet onions, simmered in a light tomato and spice gravy. This quick everyday dish is perfect with hot rotis or parathas.
A creamy and pungent yogurt dip bursting with fresh garlic flavor. This simple North Indian side dish, known as Lehsun ka Raita, is the perfect cooling accompaniment to spicy curries and biryanis.
