Besan Jo Chillo
A rustic Sindhi-style savory chilla made with besan, onions, green chili, and fresh herbs. It cooks up thin, golden, and lightly crisp at the edges, making it a quick breakfast or snack that tastes great with chutney or yogurt.
For 4 servings
- prep
Chop the onion, chili, and coriander.
Finely chop the onion, green chili, and coriander leaves so they spread evenly through the batter and cook quickly on the pan.
- mix · ~5 min
Make the chilla batter.
1.Add chickpea flour, cumin seeds, red chili powder, turmeric powder, and salt to a mixing bowl.2.Add the chopped onion, green chili, and coriander leaves.3.Pour in the water gradually and whisk until smooth and lump-free.4.Mix to a pourable batter that coats the back of a spoon but still spreads easily.TIPIf the batter feels thick, add 1 to 2 tbsp more water so the chilla spreads thinly. - rest · ~10 min
Rest the batter for 10 minutes.
TIPA short rest helps the besan hydrate fully and gives a smoother texture. - fry · ~5 min
Cook the first chilla.
1.Heat a flat pan or tawa over medium heat and grease it with 1 tsp oil.2.Pour a ladle of batter onto the center and spread it gently into a thin round.3.Cook until the surface looks set and the edges begin to lift (2 to 3 min).4.Drizzle a little oil around the edges, flip, and cook the other side until golden (1 to 2 min).TIPKeep the heat medium so the onion cooks through before the surface gets too dark. - fry · ~15 min
Cook the remaining chillas.
Repeat with the remaining batter and oil to make 4 chillas, adjusting the heat as needed so each one cooks evenly and turns lightly golden on both sides.
- serve
Serve the besan jo chillo 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 with water gradually to avoid lumps; a smooth batter spreads into a thinner, more even chillo.
- 2After the 10-minute rest, stir again before pouring because the onion and besan can settle at the bottom.
- 3If the batter starts thickening as it sits, loosen it with 1 to 2 tablespoons water so the edges stay delicate and crisp.
- 4Spread the batter only after the tawa is properly heated; on a cool pan the chillo will stick and turn patchy.
- 5Cook on medium heat so the finely chopped onion softens fully before the surface browns too quickly.
- 6Flip only when the top looks mostly dry and the edges lift easily, otherwise the chillo can tear.
- 7Serve immediately for the best texture, since besan chillas soften as they sit after cooking.
Adapt it for your goals.
Low-oil
Use a well-seasoned nonstick or cast-iron tawa and brush on just a thin film of oil for a lighter everyday version.
high proteinHigh-protein
Add a few tablespoons of crumbled paneer to the batter for a more filling breakfast with extra richness.
jainJain
Skip the onion and add finely chopped coriander and a little grated bottle gourd for moisture while keeping the batter easy to spread.
spicierSpicier
Increase green chili and red chili powder slightly if you want a sharper, more robust Sindhi-style heat.
Why this is on our healthy list.
Plant-Based Protein
Chickpea flour makes this chillo more sustaining than many refined-flour breakfasts and helps turn it into a satisfying savory meal.
Fiber From Besan and Onion
The besan and chopped onion add fiber, which supports fullness and gives the chilla a more hearty texture.
Herb and Spice Boost
Coriander, green chili, turmeric, and cumin bring flavor with very little added fat while adding beneficial plant compounds.
Frequently asked questions
Usually the tawa is not hot enough, not greased evenly, or the batter is too thick. Heat the pan first, oil lightly, and thin the batter slightly if needed.
