Why do my chilros turn out soft instead of crispy?

Ensure the tawa is hot enough (water sizzles on contact) and cook over medium heat — low heat makes them soft, high heat burns them.

Can I use whole wheat flour instead of gram flour?

No, whole wheat flour will not yield the same texture or taste; stick to gram flour for authentic Sindhi chilros.

How do I prevent the crepes from breaking when flipping?

Cook the first side until the edges lift easily and the underside is golden brown — a well-set chilro flips without breaking.

Home / Recipes / gujarati / Besan jo Chilro

gujaratiEasyveganvegetariangluten freedairy free

Besan jo Chilro

RATING

4.3/5(55)

TASTE SCORE

8/10

A savory, golden-brown gram flour crepe from Sindhi cuisine, pan-fried until crisp on the edges and soft in the center. Studded with finely chopped onions, green chilies, and fresh coriander, this quick flatbread needs no fermentation and comes together in minutes. Enjoy it hot with chutney, pickle, or a steaming cup of chai.

PREP

10m

COOK

15m

SERVES

1 PIECE

254 cal

SERVINGS

METHOD · 5 STEPS

mix · ~5 min
Make the batter.
1.In a large mixing bowl, combine gram flour, salt, turmeric powder, red chili powder, and cumin seeds.
2.Gradually pour in 1.25 cups of water while whisking continuously to avoid lumps.
3.Add chopped onion, green chili, and coriander leaves. Mix well.
4.Adjust consistency with remaining water — the batter should be thin and flowing, similar to crepe batter.
TIPA smooth, lump-free batter is key. Whisk vigorously for the first minute, then check consistency.
prep · ~5 min
Rest the batter.
Let the batter rest for 5 minutes. This allows the gram flour to fully hydrate and results in a softer, more cohesive crepe.
TIPResting is essential — gram flour needs a little time to absorb water fully.
fry · ~7 min
Cook the first chilro.
1.Heat a flat skillet or tawa over medium heat. Sprinkle a few drops of water to test — it should sizzle immediately.
2.Drizzle 0.5 tbsp of oil on the hot tawa and spread evenly.
3.Pour a ladleful of batter in the center and quickly spread it outward in a circular motion to form a thin 8-inch disc.
4.Cook for 2–3 minutes until the underside is golden brown and the edges start to lift.
5.Flip carefully with a flat spatula, drizzle a few more drops of oil around the edges, and cook the other side for 2 minutes until golden and crisp.
TIPSpread the batter quickly once poured — it begins to set almost instantly. Working fast gives you an even, thin crepe.
fry · ~15 min
Cook the remaining chilros.
Repeat the process with the remaining batter to make 4 thin crepes in total. Add oil to the tawa before each one, and wipe the tawa clean with a paper towel between batches if bits of batter stick. Stack the cooked chilros on a plate; do not cover completely, as trapped steam softens the crisp edges.
TIPKeep the heat at medium. Too high and the besan burns before cooking through; too low and the chilro won't crisp up.
serve
Serve hot.
Serve the crispy chilros immediately with mint chutney, mango pickle, or a cup of hot masala chai.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Whisk the besan batter vigorously to avoid lumps for a smooth crepe texture.
2
Let the batter rest for 5 minutes so the gram flour hydrates fully for softer crepes.
3
Spread the batter quickly on the hot tawa — it sets fast and needs an even, thin layer.
4
Cook over medium heat to get crisp edges without burning the besan.
5
Wipe the tawa clean between batches to prevent stuck bits from ruining the next chilro.

RECIPE VARIATIONS