Besan Chilla

Nutrition · per serving

Steps

1. 1

   In a medium bowl, whisk the chickpea flour, water, salt, cumin seeds, and turmeric until smooth and lump-free. The batter should be pourable, like pancake batter; if it seems too thick, add 1-2 teaspoons more water. Stir in the chopped onion, green chili, and coriander.

   120 g chickpea flour (besan)180 ml water3/4 tsp (4 g) salt1 tsp (2 g) cumin seeds1/4 tsp (0.5 g) ground turmeric80 g red onion, finely chopped1 small (8 g) green chili, finely chopped15 g fresh coriander, finely chopped
2. 2

   Heat a nonstick or well-seasoned frying pan over medium heat. Brush or drizzle in about 1/2 teaspoon oil and spread it lightly over the surface.

   2 tsp (10 ml) neutral oil
3. 3

   Pour in half the batter and quickly spread it into a thin round about 18-20 cm wide using the back of a ladle. Cook for 2-3 minutes, until the surface looks mostly dry and the underside has golden-brown spots.

4. 4

   Drizzle about 1/2 teaspoon oil around the edges and a few drops on top, then flip carefully. Cook the second side for 1-2 minutes until golden in spots and cooked through; the center should no longer look wet. Transfer to a plate.

   2 tsp (10 ml) neutral oil
5. 5

   Repeat with the remaining oil and batter to make the second chilla. Serve hot, plain or with chutney or plant-based yogurt if desired.

   2 tsp (10 ml) neutral oil

Origin & History

Besan Chilla is a popular North Indian savory pancake made from besan, or chickpea flour. It is a common home-style breakfast and snack because it is quick, economical, and highly adaptable with vegetables and spices. Variations are made across India, sometimes with tomatoes, ajwain, or grated vegetables added to the batter.