Besan Chilla Sabzi

Name: Besan Chilla Sabzi
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 1 cup besan (gram flour); 0.75 cup water (for chilla batter); 1 pinch salt (for chilla batter); 1 pinch turmeric powder (for chilla batter); 1 pinch red chili powder (for chilla batter); 2 tbsp oil (for making chillas); 2 tsp ghee; 0.5 tsp cumin seeds; 1 pinch asafoetida; 2 pcs onion (medium, finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 2 pcs green chili (slit lengthwise); 2 pcs tomato (medium, pureed); 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

8/10

Soft, savory gram flour pancakes chopped and simmered in a tangy, spiced onion-tomato gravy. This unique Rajasthani dish transforms simple chillas into a hearty, comforting curry that pairs perfectly with roti or rice.

PREP

10m

COOK

25m

SERVES

1 KATORI

214 cal

SERVINGS

METHOD · 7 STEPS

mix
Prepare the chilla batter.
In a mixing bowl, combine besan, a pinch of salt, a pinch of turmeric powder, and a pinch of red chili powder. Gradually add ¾ cup water, whisking continuously to form a smooth, lump-free batter. The consistency should be like a thin pancake batter.
TIPAdd water slowly to avoid lumps. Let the batter rest for 5 minutes for softer chillas.
fry
Cook the chillas.
1.Heat a non-stick pan over medium heat and lightly grease with a few drops of oil.
2.Pour a ladleful of batter and spread it gently into a thin circle, similar to a pancake.
3.Drizzle ½ tsp oil around the edges and cook until the underside is golden brown (2-3 min).
4.Flip and cook the other side until golden. Repeat with remaining batter to make 3-4 chillas.
prep
Cut the chillas into pieces.
Stack the cooked chillas and cut them into roughly 1-inch square pieces. Set aside.
temper
Make the tempering.
1.Heat ghee in a kadhai or deep pan over medium heat.
2.Add cumin seeds and let them crackle until fragrant (30 sec).
3.Add a pinch of asafoetida and stir briefly.
saute
Build the onion-tomato base.
1.Add chopped onions and sauté until translucent and lightly golden (5-7 min).
2.Add grated ginger, minced garlic, and slit green chilies. Sauté until the raw aroma disappears (1-2 min).
3.Pour in the tomato puree and stir well.
4.Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook the masala until the oil separates from the mixture (4-5 min).
TIPCook the masala patiently until oil separates for a deep, rich flavor.
simmer
Simmer the chilla pieces in the gravy.
Pour in 2 cups of water and stir to combine. Bring the gravy to a gentle boil, then add the chilla pieces. Lower the heat and let it simmer for 5-7 minutes, allowing the chilla to absorb the flavors. Sprinkle garam masala on top.
TIPDon't stir too vigorously after adding the chilla pieces, as they can break apart easily.
garnish
Garnish with fresh coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

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

1
Rest the batter for 5 minutes before cooking for softer, more pliable chillas.
2
Spread the batter thinly in the pan for a crisp exterior that holds up in the gravy.
3
Cook the onion-tomato masala until oil visibly separates for a deep, non-raw flavor.
4
After adding chilla pieces to the gravy, stir gently with a light hand to prevent them from breaking.
5
Let the chilla pieces simmer for a full 5–7 minutes so they absorb the tangy, spiced gravy.
6
Make the chillas a day ahead and refrigerate; reheat in the gravy for a quicker weeknight meal.

RECIPE VARIATIONS

Adapt it for your goals.

Vegan

Replace ghee with any neutral cooking oil for the tempering — the dish remains just as savory and pairs well with rice.

Low Oil

Low-Oil

Cook chillas on a well-seasoned cast-iron or non-stick pan using only a spray of oil, and skip the ghee in the tempering to reduce fat without losing flavor.

High Protein