Vegetable-Stuffed Besan Chilla
Crispy, golden gram flour crepes packed with a spiced grated vegetable filling. The nutty flavor of roasted besan pairs perfectly with the crunch of fresh carrots and cabbage. A quick, satisfying breakfast or snack from the heart of North Indian homes.
For 4 servings
- prep · ~10 min
Make the besan batter.
1.In a mixing bowl, combine besan, salt, turmeric powder, and red chili powder.2.Gradually add water while whisking continuously to form a smooth, lump-free batter.3.Aim for a pouring consistency, similar to a dosa batter. Set aside to rest for 10 minutes.TIPResting the batter helps the besan absorb water fully, resulting in a softer chilla. - saute · ~10 min
Prepare the vegetable stuffing.
1.Heat 1 tbsp oil in a pan over medium heat. Add cumin seeds and let them splutter.2.Add chopped onion, green chili, and grated ginger. Sauté until onions turn translucent.3.Add grated carrot, shredded cabbage, and chopped bell pepper. Stir-fry on high heat for 3-4 minutes.4.Sprinkle garam masala and amchur. Mix well and cook for another minute.5.Turn off the heat. Stir in chopped coriander leaves. Let the stuffing cool slightly.TIPCook the vegetables on high heat to retain their crunch. Don't overcook them into a mush. - fry · ~8 min
Cook the stuffed chilla.
1.Heat a non-stick tawa over medium heat. Once hot, pour a ladleful of batter in the center.2.Using the back of the ladle, spread the batter in a circular motion to form a thin, even disc about 7-8 inches wide.3.Drizzle half a teaspoon of oil around the edges and a few drops on the surface.4.Cook on medium heat until the underside is golden and crisp, and the top appears cooked.5.Place a generous portion of the vegetable stuffing on one half of the chilla and fold over the other half.6.Press down gently with a spatula and cook for another minute. Flip carefully and cook the other side for a minute until crisp.TIPEnsure the tawa is sufficiently hot before pouring the batter, or the chilla will stick and tear. - assemble · ~10 min
Repeat and serve.
1.Repeat the process with the remaining batter and stuffing to make all 4 stuffed chillas.2.Serve immediately while hot and crispy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the batter for 10 minutes to allow the besan to hydrate fully, ensuring a soft, pliable chilla that won't tear when folded.
- 2Use a well-seasoned or non-stick tawa and let it get hot before pouring batter—this prevents sticking and gives a crisp golden crust.
- 3Cook the stuffing on high heat for only 3-4 minutes to keep the vegetables crunchy; mushy stuffing makes the chilla soggy.
- 4Spread the batter in a thin, even disc about 7-8 inches wide; thick chillas won't cook through properly and will be doughy.
- 5Drizzle oil around the edges and a few drops on top—this helps the chilla develop a crisp, crackling finish.
- 6For perfectly sealed stuffed chillas, press down gently with a spatula after folding and cook each side until golden before serving.
Adapt it for your goals.
High-protein
Add 2 tablespoons of finely chopped paneer or crumbled tofu to the vegetable stuffing for an extra boost of protein, perfect for post-workout meals or for those watching their carb intake.
low oilLow-oil
Skip the oil drizzle on the chilla and cook on a high-quality non-stick tawa without oil; reduce oil in the stuffing to 1 teaspoon. The chilla will be softer but still delicious and much lower in fat.
jainJain
Replace onion and garlic with asafoetida (hing) for flavor, and substitute cabbage with grated bottle gourd or zucchini to keep the recipe Jain-friendly without sacrificing texture or taste.
veganVegan
This recipe is already vegan as written since it uses only plant-based ingredients like besan, vegetables, and oil—no dairy or eggs needed.
kid friendlyKid-friendly
Skip the green chilies and reduce the red chili powder by half; add a small grated beetroot and a pinch of sugar to the stuffing for a subtly sweet, colorful filling that kids will enjoy.
Why this is on our healthy list.
Rich in Plant Protein
Besan (chickpea flour) is a great source of plant-based protein, making these chillas a substantial, satisfying meal that supports muscle repair and keeps you full longer.
High in Dietary Fiber
The combination of besan, carrot, cabbage, and bell pepper provides a generous amount of fiber, aiding digestion and promoting gut health.
Low in Refined Carbs
Unlike wheat-based crepes, these chillas are made entirely from legume flour, offering a lower-glycemic alternative that helps maintain steady blood sugar levels.
Packed with Micronutrients
Carrots supply beta-carotene (vitamin A), cabbage offers vitamin C and K, and bell peppers are rich in antioxidants—all in one savory crepe.
Naturally Gluten-Free
Besan is naturally gluten-free, making this recipe safe for those with celiac disease or gluten sensitivity without sacrificing taste or texture.
Frequently asked questions
Lumps form when water is added too quickly. Add water gradually while whisking continuously, and once the batter is smooth, let it rest for 10 minutes to dissolve any hidden lumps.
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