Savory Besan Chilla (Chickpea Pancakes)
This recipe for Savory Besan Chilla creates delicious, high-protein Indian chickpea pancakes that are naturally vegan and gluten-free, perfect for a quick and healthy meal.
For 4 servings
In a large mixing bowl, combine the besan, turmeric powder, cumin powder, asafoetida (if using), salt, and black pepper (if using). Whisk well to ensure there are no lumps.
Gradually add 1 ¼ cups of water to the dry ingredients, whisking continuously to form a smooth, lump-free batter. The consistency should be similar to thin pancake batter or thick crepe batter; it should pour easily but not be too watery. Add a tablespoon or two more water if it's too thick.
Stir in the finely chopped onion, deseeded tomato, minced green chili, grated ginger, and chopped fresh cilantro. If using, add the baking soda now and mix gently. Let the batter rest for 10-15 minutes to allow the besan to hydrate.
Heat a non-stick pan or griddle over medium heat. Lightly grease the pan with about ½ teaspoon of cooking oil. Once hot, pour about ¼ to ⅓ cup of batter onto the center of the pan.
Using the back of a ladle or spoon, gently spread the batter outwards in a circular motion to form a thin, even pancake about 6-7 inches in diameter.
Drizzle a few drops of oil around the edges and over the top of the chilla. Cook for 2-3 minutes until the edges start to crisp, lift from the pan, and the top surface appears mostly set and dry.
Carefully flip the chilla using a spatula. Cook on the second side for another 1-2 minutes until golden brown spots appear and it is cooked through.
Transfer the cooked chilla to a plate. Repeat the process with the remaining batter, greasing the pan lightly before each new chilla. Serve hot immediately with your favorite chutney, yogurt, or pickle.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Batter Consistency is Key: The batter should be pourable but not watery. If it's too thick, your chillas will be dense; too thin, and they'll be hard to flip and might break.
- 2Resting Time: Allowing the batter to rest for 10-15 minutes helps the besan absorb moisture, resulting in a softer and more evenly cooked chilla.
- 3Medium Heat is Best: Cooking on medium heat ensures the chilla cooks through evenly without burning the outside. If the heat is too high, it will cook too fast on the outside and remain raw inside.
- 4Don't Overcrowd the Pan: Cook one chilla at a time to maintain consistent heat and allow for easy flipping.
Adapt it for your goals.
Vegetable Boost
Add finely grated carrots, zucchini, bell peppers, or spinach to the batter for extra nutrients and flavor. Ensure vegetables are finely chopped or grated to cook through quickly.
Cheesy ChillaCheesy Chilla
Sprinkle a tablespoon of grated cheese (like cheddar or mozzarella) over the chilla after flipping it. Cover the pan for a minute to allow the cheese to melt before serving.
Crispier TextureCrispier Texture
For a crispier chilla, add 1-2 tablespoons of rice flour or semolina (sooji) to the besan batter. Cook on slightly lower heat for a longer duration to achieve extra crispiness.
Why this is on our healthy list.
High in Protein
Besan (chickpea flour) is an excellent plant-based source of protein, essential for muscle repair, growth, and overall satiety, making these chillas a filling meal.
Rich in Fiber
Chickpea flour is high in dietary fiber, which aids in digestion, helps regulate blood sugar levels, and contributes to a healthy gut microbiome.
Gluten-Free & Vegan
Naturally free of gluten and animal products, this recipe is suitable for individuals with gluten sensitivities or those following a vegan diet, offering a wholesome and inclusive meal option.
Frequently asked questions
Ensure your pan is truly non-stick and adequately heated before pouring the batter. Lightly grease the pan with oil for each chilla. If using a cast iron pan, ensure it's well-seasoned and hot enough.
