Besan Chilla Stuffed with Egg Bhurji
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
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Chilla Batter
- b.In a large mixing bowl, combine the besan, ajwain, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, hing, and 1 tsp salt.
- c.Gradually pour in the water while whisking continuously to create a smooth, lump-free batter. The consistency should be similar to a thin pancake batter – easily pourable but not watery.
- d.Set the batter aside to rest for 15-20 minutes. This helps the besan to hydrate and results in softer chillas.
- 2
Step 2
- a.Cook the Egg Bhurji Stuffing
- b.Heat 2 tbsp of oil in a non-stick pan over medium heat. Once hot, add the cumin seeds and let them splutter.
- c.Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
- d.Stir in the ginger-garlic paste and green chilies. Cook for another minute until the raw aroma disappears.
- e.Add the chopped tomato and cook for 4-5 minutes until it turns soft and mushy.
- f.Add the remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and 0.75 tsp salt. Mix well and cook the spices for 30 seconds.
- g.In a separate bowl, lightly whisk the eggs. Pour them into the pan. Stir and scramble continuously for 2-3 minutes until the eggs are just cooked but still moist.
- h.Turn off the heat, stir in the garam masala and chopped coriander leaves. Set the egg bhurji aside.
- 3
Step 3
- a.Cook and Assemble the Stuffed Chillas
- b.Heat a non-stick tawa or skillet over medium heat. Grease it lightly with about 1 tsp of oil.
- c.Once the tawa is hot, pour a ladleful of the besan batter (approx. ½ cup) onto the center. Quickly spread it in a circular motion to form a thin pancake, about 6-7 inches in diameter.
- d.Drizzle a little oil around the edges and cook for 2-3 minutes, until the top surface looks cooked and the edges begin to lift away from the pan.
- e.Carefully flip the chilla and cook the other side for 1-2 minutes until light golden-brown spots appear.
- f.Flip it back over. Spoon about a quarter of the prepared egg bhurji onto one half of the chilla.
- g.Fold the other half over the filling to create a semi-circle. Press down gently with a spatula and cook for 30 more seconds.
- h.Slide the stuffed chilla onto a serving plate. Repeat the process with the remaining batter and filling to make 3 more chillas.
- 4
Step 4
- a.Serve
- b.Serve the Besan Chilla Stuffed with Egg Bhurji immediately while it's hot and crisp, accompanied by green chutney, tomato ketchup, or a side of yogurt.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the besan batter is completely lump-free for smooth chillas. A whisk is the best tool for this.
- 2Resting the batter is a crucial step; it allows the besan to absorb water, leading to softer and more pliable chillas.
- 3Cook the egg bhurji until it's just set but still moist. It will continue to cook slightly from the residual heat inside the hot chilla.
- 4Maintain a consistent medium heat for cooking the chillas. High heat will brown them too quickly, leaving the inside undercooked.
- 5A non-stick pan is highly recommended for this recipe to prevent sticking and to minimize the amount of oil needed.
- 6For extra crispiness, you can add 1-2 tablespoons of rice flour or fine semolina (sooji) to the besan batter.
Adapt it for your goals.
Vegetarian Stuffing
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.
Vegan StuffingVegan Stuffing
Make a vegan version by using scrambled tofu seasoned with turmeric, black salt (kala namak), and nutritional yeast in place of eggs.
Enriched BatterEnriched Batter
Boost the nutritional value and flavor by adding finely chopped spinach, fenugreek leaves (methi), or grated carrots directly into the besan batter.
Cheesy DelightCheesy Delight
Sprinkle some grated cheese (like cheddar or mozzarella) over the egg bhurji filling before folding the chilla for a gooey, cheesy twist.
Why this is on our healthy list.
Excellent Source of Protein
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.
Rich in Dietary Fiber
Besan is a great source of dietary fiber, which promotes healthy digestion, helps regulate blood sugar levels, and supports overall gut health.
Naturally Gluten-Free
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.
Packed with Nutrients
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.
Frequently asked questions
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.