Besan Chilla Stuffed with Egg Bhurji
Thin, savory besan chillas folded around a quick egg bhurji make a satisfying Indian breakfast or light meal. The gram flour crepes stay soft, while the spiced eggs add richness, freshness, and plenty of flavor in every bite.
For 4 servings
- prep
Prep the vegetables and crack the eggs.
1.Finely chop the onion, tomato, green chili, ginger, and cilantro.2.Keep about half the onion, half the tomato, 1 green chili, and 1 tbsp cilantro for the chilla batter.3.Keep the rest for the egg bhurji.4.Crack the eggs into a bowl and beat lightly until combined. - mix · ~4 min
Make the besan chilla batter.
1.Add chickpea flour, carom seeds, turmeric powder, red chili powder, half the chopped onion, half the chopped tomato, 1 chopped green chili, 1 tbsp cilantro, and 0.25 tsp salt to a bowl.2.Pour in the water little by little and whisk to a smooth, lump-free batter.3.Adjust to a pourable consistency that spreads easily but is not watery.TIPLet the batter sit for 5 minutes if you have time; besan hydrates and spreads more evenly. - saute · ~9 min
Cook the base for the egg bhurji.
1.Heat 1 tbsp oil in a pan over medium heat.2.Add cumin seeds and let them sizzle for a few seconds.3.Add the remaining onion and ginger, then cook until the onion turns soft and lightly golden, 4 to 5 minutes.4.Add the remaining green chili and tomato, then cook until the tomato softens, 3 to 4 minutes.5.Add the remaining 0.25 tsp salt and black pepper. - saute · ~4 min
Scramble the eggs into bhurji.
Pour the beaten eggs into the pan and cook on medium-low heat, stirring gently until soft curds form and the eggs are just set. Turn off the heat and mix in 1 tbsp cilantro.
TIPKeep the bhurji slightly soft; it will cook a little more after stuffing the chilla. - fry · ~12 min
Cook the besan chillas.
1.Heat a tawa or nonstick pan and lightly grease it with a little of the remaining oil.2.Pour a ladle of batter onto the pan and spread it into a thin round chilla.3.Drizzle a little oil around the edges and cook until the top looks set and the bottom is golden, 2 to 3 minutes.4.Flip and cook the other side for 1 to 2 minutes.5.Make 4 chillas the same way, using the remaining batter and oil.TIPSpread the batter quickly once it hits the pan, before it starts setting. - assemble
Stuff the chillas with egg bhurji.
Place one portion of egg bhurji on one half of each hot chilla. Sprinkle the remaining 1 tbsp cilantro on top, then fold the chilla over the filling.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the besan batter until completely lump-free; even tiny lumps can tear the chilla while spreading.
- 2Let the batter rest 5 to 10 minutes so the besan hydrates and the chillas cook up softer.
- 3Keep the tawa on medium heat; if it is too hot, the batter will seize before you can spread it thin.
- 4Cook the bhurji only to soft curds, since it continues to firm up after being folded into the hot chilla.
- 5Finely chop the onion and tomato for the batter so the chilla spreads evenly and does not break on flipping.
- 6If the batter thickens as it sits, loosen it with a spoonful or two of water before making the next chilla.
- 7Serve immediately after stuffing so the chilla stays tender and the egg filling remains moist.
Adapt it for your goals.
Cheesy
Add a little grated cheese to the hot bhurji before stuffing for a richer, kid-friendly breakfast.
high proteinHigh-protein
Use extra egg whites in the bhurji or make slightly thinner chillas to keep the wrap light but more protein-forward.
low oilLow-oil
Cook the chillas on a good nonstick pan with minimal oil and steam-cover briefly to keep them soft.
vegetable loadedVegetable-loaded
Mix in finely chopped spinach, grated carrot, or capsicum with the batter or bhurji for more texture and color.
jain style adaptedJain-style-adapted
Skip onion and ginger, use finely chopped capsicum and tomatoes instead, and keep the same spices for a no-onion version.
Why this is on our healthy list.
Protein-Rich Meal
Eggs and besan together make this a filling breakfast with substantial protein from both the bhurji and the chilla.
Fiber From Besan and Vegetables
Chickpea flour, onion, tomato, and cilantro add fiber that can make the dish more satisfying than a plain egg wrap.
Naturally Gluten-Free Base
The chilla uses chickpea flour instead of wheat, making the crepe portion suitable for those avoiding gluten.
Spice-Boosted Digestive Support
Carom seeds, cumin, ginger, and chili bring traditional digestive spices that also add depth without heavy sauces.
Frequently asked questions
The batter may be too thick, the vegetables too chunky, or the chilla may be flipped too early. Spread it thin, cook until the top looks set, and use finely chopped vegetables.
