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Savory Besan Chilla (Chickpea Pancakes)
Crispy golden edges with a soft, savory center loaded with fresh vegetables and herbs. These quick chickpea flour pancakes come together in minutes and need no fermentation or resting time, making them the perfect go-to for a speedy breakfast or light lunch. Serve with tangy mint chutney or sweet tomato ketchup.
For 4 servings
- prep · ~5 min
Prep the vegetables.
1.Finely chop 1 medium onion.2.Deseed and finely chop 1 medium tomato.3.Finely chop 2 green chilies and grate 1 tsp fresh ginger.4.Chop fresh coriander leaves to get 3 tbsp and set everything aside. - mix · ~3 min
Make the besan batter.
1.In a large mixing bowl, add 1.5 cups besan and 0.5 tsp salt.2.Gradually pour 1.25 cups water while whisking continuously to prevent lumps.3.Whisk until you get a smooth, pourable batter (like crepe batter).4.Stir in turmeric powder, red chili powder, and coriander powder.TIPAdd water in small batches — stopping to whisk breaks up stubborn lumps faster than dumping water in all at once. - mix · ~1 min
Fold in the vegetables and seasoning.
Add the chopped onion, tomato, green chili, grated ginger, chopped coriander, and cumin seeds to the batter. Stir well to distribute everything evenly. Batter should still be thin enough to spread on the skillet easily.
- fry · ~5 min
Heat the skillet and pour the first chilla.
1.Place a non-stick skillet over medium heat and let it warm up for 2 minutes.2.Drizzle 1 tsp oil and spread it with the spatula.3.Pour a ladleful of batter in the center and quickly swirl the skillet outward to spread thin.4.Let it cook undisturbed until the edges turn golden and release from the pan (2-3 minutes).TIPMedium heat is the sweet spot — high heat burns the outside before the inside cooks, low heat makes it steam instead of crisp. - fry · ~2 min
Flip and cook the other side.
Gently lift the edges with a spatula and flip the chilla over. Drizzle a few more drops of oil around the edges if the pan looks dry. Cook the second side for another 2 minutes until golden spots appear.
- fry · ~10 min
Repeat with remaining batter.
Remove the cooked chilla to a plate and repeat the process with the remaining batter, adding 1 tsp oil per chilla. Stir the batter each time before pouring as the vegetables tend to settle at the bottom.
- serve
Serve hot with chutney.
Stack the chillas on a serving plate and serve immediately while crisp. They pair beautifully with fresh mint chutney, tomato ketchup, or a cup of hot masala chai.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispness, let the batter rest for 10 minutes so the besan hydrates fully.
- 2Use a well-seasoned or non-stick skillet; a thin layer of oil prevents sticking.
- 3Swirl the batter immediately after pouring to get an even, thin chilla.
- 4Don't overload the batter with vegetables—too many solids make flipping difficult.
- 5Stir the batter before each chilla pour; veggies settle at the bottom.
- 6Cook on medium heat to ensure the center cooks without burning the edges.
Adapt it for your goals.
High-protein
Add 2 tbsp of finely chopped paneer or crumbled tofu for extra protein without altering the batter's consistency.
low oilLow-oil
Use a well-seasoned cast-iron skillet and cook the chilla with just a spray of oil (1/2 tsp per chilla) for a lighter version.
jainJain
Omit the onion and garlic; add finely chopped capsicum and grated carrot for a Jain-friendly version that still delivers crunch.
veganVegan
This recipe is naturally vegan; swap the oil for coconut oil if you want a mild tropical note.
Why this is on our healthy list.
High in Plant Protein
Chickpea flour is a rich source of plant-based protein, making these chillas a satisfying meatless meal.
Rich in Dietary Fiber
The besan and fresh vegetables provide fiber that supports digestion and keeps you full longer.
Low Glycemic Impact
Besan has a lower glycemic index compared to wheat flour, making this a balanced breakfast choice.
Packed with Micronutrients
Tomatoes, onions, and green chilies supply vitamin C, while ginger adds anti-inflammatory compounds.
Frequently asked questions
The batter may be too thick or the pan not hot enough. Add a splash of water to thin the batter slightly and make sure the pan is medium-hot before pouring.
