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A unique and hearty Sindhi curry where savory chickpea flour pancakes are sliced and simmered in a tangy, spiced tomato gravy. It's a comforting dish that pairs beautifully with fresh rotis or steamed rice.
For 4 servings
Prepare the Chilla Batter
Cook the Besan Chillas (Pancakes)
A unique and hearty Sindhi curry where savory chickpea flour pancakes are sliced and simmered in a tangy, spiced tomato gravy. It's a comforting dish that pairs beautifully with fresh rotis or steamed rice.
This indian recipe takes 55 minutes to prepare and yields 4 servings. At 315.59 calories per serving with 9.86g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Start the Gravy Base (Tadka)
Cook the Masala and Simmer the Gravy
Combine and Finish the Bhaji
Incorporate finely chopped vegetables like bell peppers, carrots, or spinach into the chilla batter for added nutrition and texture.
Before rolling the chillas, spread a thin layer of crumbled, spiced paneer on them for a protein-packed version.
For a tangier taste reminiscent of Sindhi Kadhi, add a tablespoon of tamarind pulp to the gravy along with the water.
Increase the amount of green chilies in the batter and add a slit green chili to the gravy along with the onions for extra heat.
Besan, or chickpea flour, is an excellent source of vegetarian protein, which is essential for muscle building, tissue repair, and overall body function.
The combination of besan and vegetables provides a significant amount of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
As a source of complex carbohydrates, besan offers a slow and steady release of energy, keeping you feeling full and energized for longer periods compared to simple carbs.
The base of tomatoes, onions, ginger, garlic, and spices like turmeric is rich in antioxidants that help combat oxidative stress and inflammation in the body.
One serving of Besan ji Bhaji contains approximately 350-400 calories, depending on the amount of oil used. It's a balanced meal providing carbohydrates, protein, and fats.
Yes, it is a relatively healthy dish. Besan (chickpea flour) is a good source of plant-based protein, fiber, and complex carbohydrates. The use of tomatoes, onions, and spices adds vitamins and antioxidants. To make it healthier, use minimal oil for cooking the chillas.
This recipe is naturally gluten-free as besan (chickpea flour) does not contain gluten. However, you must ensure that your hing (asafoetida) is a pure, gluten-free variety, as some commercial brands are mixed with wheat flour.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The gravy will thicken upon cooling. To reheat, gently warm it in a pan over low heat, adding a few tablespoons of hot water to adjust the consistency.
This can happen for a few reasons: the chillas might have been too thin or soft, you may have stirred too vigorously after adding them, or they were overcooked in the gravy. Add them in the last 4-5 minutes of cooking and stir very gently.
Yes, you can make the chillas a day ahead and store them in an airtight container in the refrigerator. Prepare the gravy fresh and add the pre-made, sliced chillas just before serving.
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