Besan Chilla Sabzi
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the batter for 5 minutes before cooking for softer, more pliable chillas.
- 2Spread the batter thinly in the pan for a crisp exterior that holds up in the gravy.
- 3Cook the onion-tomato masala until oil visibly separates for a deep, non-raw flavor.
- 4After adding chilla pieces to the gravy, stir gently with a light hand to prevent them from breaking.
- 5Let the chilla pieces simmer for a full 5–7 minutes so they absorb the tangy, spiced gravy.
- 6Make the chillas a day ahead and refrigerate; reheat in the gravy for a quicker weeknight meal.
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 OilLow-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 ProteinHigh-Protein
Add a tablespoon of finely chopped spinach or grated paneer to the chilla batter for extra protein and a pop of color.
Gluten FreeGluten-Free
This recipe is naturally gluten-free — just ensure your asafoetida brand is labeled gluten-free, as some mixes contain wheat flour.
Why this is on our healthy list.
Rich in Plant Protein
Besan (chickpea flour) provides a solid dose of plant-based protein, making this curry a satisfying vegetarian main dish.
Digestive Friendly
Ginger, garlic, cumin, and asafoetida are traditionally used in Indian cooking to aid digestion and reduce bloating.
Low Glycemic Index Base
Chickpea flour has a lower glycemic index than wheat flour, helping to keep blood sugar levels more stable.
Good Source of Iron
Besan contains iron, and the addition of tomatoes (rich in vitamin C) helps improve its absorption.
Frequently asked questions
Add water gradually while whisking in one direction. If lumps persist, pass the batter through a fine-mesh strainer for a smooth consistency.
