Besan Methi Chilla
Savory and soft chickpea flour pancakes studded with fresh fenugreek leaves and mild spices. This nutritious Indian breakfast is light, flavorful, and comes together in minutes.
For 4 servings
Prepare the chilla batter.
- In a mixing bowl, add the besan.
- Gradually pour in the water while whisking continuously to form a smooth, lump-free batter. The consistency should be like a thin pancake batter.
- Add the chopped fenugreek leaves, onion, tomato, green chilli, ginger, and coriander leaves.
- Stir in the cumin seeds, turmeric powder, black pepper, and salt. Mix everything well.
TIPWhisk the batter thoroughly to incorporate air, which makes the chillas lighter and fluffier.Rest the batter.
Cover the bowl and let the batter rest for 10 minutes. This helps the flavors to meld and the besan to hydrate properly.
Cook the chillas.
- Heat a non-stick tawa or skillet over medium heat.
- Grease the tawa with 1/2 teaspoon of mustard oil.
- Once hot, pour a ladleful of batter (about 1/4 of the total) onto the center and gently spread it outwards in a circular motion to form a thin pancake.
- Drizzle a few drops of oil around the edges.
- Cook for 2-3 minutes on one side, or until the edges start to lift and the bottom is golden brown.
- Flip the chilla and cook the other side for another 1-2 minutes until it's cooked through and has golden-brown spots.
TIPCook on medium heat to ensure the chilla cooks evenly without burning before the inside is done.Repeat and serve.
Slide the cooked chilla onto a plate. Repeat the process with the remaining batter to make a total of 4 chillas. Serve them hot, plain or with a side of mint chutney.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure fenugreek leaves are washed thoroughly and chopped finely for even distribution.
- 2If the batter becomes too thick after resting, add a tablespoon of water to adjust the consistency.
- 3For a crispier chilla, spread the batter as thinly as possible.
- 4Using a non-stick pan is highly recommended to prevent the chilla from sticking and to use minimal oil.
- 5You can add other finely chopped vegetables like carrots or bell peppers for extra nutrition.
Frequently asked questions
Yes, Besan Methi Chilla is very healthy. It's rich in protein and fiber from besan and packed with vitamins and minerals from fenugreek leaves and other vegetables. It's a low-calorie, gluten-free, and diabetic-friendly breakfast option.
