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A savory Indian pancake made with protein-rich chickpea flour and eggs, packed with veggies and mild spices. It's a fantastic, quick, and healthy choice for breakfast or a light snack, ready in under 30 minutes.
Prepare the Batter Base
Add Eggs, Vegetables, and Spices
Cook the Chillas
A savory Indian pancake made with protein-rich chickpea flour and eggs, packed with veggies and mild spices. It's a fantastic, quick, and healthy choice for breakfast or a light snack, ready in under 30 minutes.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 318.63 calories per serving with 14.85g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch.
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Flip and Finish Cooking
Serve
Add finely grated carrots, zucchini, or chopped spinach to the batter for an extra boost of vitamins and fiber.
Incorporate 1/2 teaspoon of ginger-garlic paste and 1/4 teaspoon of garam masala into the batter for a more aromatic and robust flavor.
Make a simple stuffing of crumbled paneer, salt, and chaat masala. Spread it on the chilla before folding it in half on the pan for a cheesy, high-protein filling.
Omit the eggs and add a pinch of baking soda to make the chillas fluffy. You may need to adjust the water quantity slightly to get the right batter consistency.
Combining protein-rich besan (chickpea flour) and eggs, this dish is perfect for muscle repair, growth, and keeping you full and satisfied for longer.
Besan is a great source of dietary fiber, which aids digestion and promotes gut health. The addition of fresh vegetables like onions and tomatoes provides essential vitamins and antioxidants.
Naturally gluten-free, this chilla is a great option for those with gluten sensitivities. The complex carbohydrates from besan provide a steady release of energy, preventing blood sugar spikes.
One serving, which consists of two chillas, contains approximately 360 calories. This can vary slightly based on the amount of oil used and the size of the vegetables.
Yes, it is a very healthy dish. It's rich in protein from both eggs and besan, high in fiber, and packed with vitamins from the vegetables. It's also gluten-free and provides sustained energy, making it an excellent choice for a balanced breakfast or light meal.
You can prepare the besan batter (without eggs and vegetables) and store it in the refrigerator for up to 24 hours. However, it's best to add the chopped vegetables and eggs just before cooking to maintain their freshness and prevent the batter from becoming watery.
This can happen for a few reasons: the pan isn't hot enough, the batter is too thin, or you're trying to flip it too early. Ensure the pan is on medium heat, the batter has a pourable but not watery consistency, and wait until the top surface looks cooked and the edges start to lift before flipping.
For softer chillas, you can add 1-2 tablespoons of plain yogurt or curd to the batter. This not only adds a slight tang but also results in a softer texture. Also, avoid overcooking them.
It pairs wonderfully with green mint-coriander chutney, tamarind chutney, tomato ketchup, or a side of plain yogurt (dahi). A cup of masala chai also complements it perfectly.
This recipe goes great with these complete meals
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