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A savory chickpea flour pancake filled with spicy, flavorful scrambled eggs. This high-protein breakfast is a North Indian favorite, perfect for a quick and satisfying meal any time of day.
For 4 servings
Prepare the Chilla Batter
Cook the Egg Bhurji Stuffing
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A savory chickpea flour pancake filled with spicy, flavorful scrambled eggs. This high-protein breakfast is a North Indian favorite, perfect for a quick and satisfying meal any time of day.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 455.66 calories per serving with 18.3g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack.
Cook and Assemble the Stuffed Chillas
Serve
For a vegetarian alternative, replace the egg bhurji with crumbled paneer (Paneer Bhurji), spiced mashed potatoes, or a stir-fry of finely chopped vegetables like carrots, bell peppers, and cabbage.
Make a vegan version by using scrambled tofu seasoned with turmeric, black salt (kala namak), and nutritional yeast in place of eggs.
Boost the nutritional value and flavor by adding finely chopped spinach, fenugreek leaves (methi), or grated carrots directly into the besan batter.
Sprinkle some grated cheese (like cheddar or mozzarella) over the egg bhurji filling before folding the chilla for a gooey, cheesy twist.
Combining protein from both chickpea flour (besan) and eggs, this dish is excellent for muscle repair, growth, and promoting satiety, which can aid in weight management.
Besan is a great source of dietary fiber, which promotes healthy digestion, helps regulate blood sugar levels, and supports overall gut health.
Made from 100% chickpea flour, the chillas are naturally gluten-free, making this a suitable and delicious option for individuals with gluten sensitivity or celiac disease.
This meal provides a wide range of essential vitamins and minerals, including iron and B vitamins from besan, and Vitamin D, B12, and choline from eggs, supporting overall well-being.
Yes, it's a very healthy and balanced meal. Besan (chickpea flour) is gluten-free and rich in protein and fiber. Eggs are an excellent source of complete protein and essential nutrients. It's a fantastic high-protein option for breakfast or lunch that keeps you full and energized.
One Besan Chilla Stuffed with Egg Bhurji contains approximately 350-400 calories, depending on the amount of oil used. It's a substantial and satisfying meal.
Yes. To make it vegan, simply replace the egg bhurji with a tofu scramble or a mixed vegetable filling. The chilla batter itself is already vegan.
Adding a tablespoon of plain yogurt (or vegan yogurt) to the batter can make the chillas softer. Also, ensure you let the batter rest for at least 15-20 minutes before cooking, as this is key to a soft texture.
This usually happens if the batter is too thin or the pan isn't hot enough. The batter should be of a pourable, pancake-like consistency, not watery. Also, be patient and let the chilla cook properly on one side until the edges lift before attempting to flip it.
Absolutely. You can prepare the besan batter and the egg bhurji stuffing ahead of time. Store them in separate airtight containers in the refrigerator for up to 24 hours. Assemble and cook the chillas just before serving for the best taste and texture.