Besan Chilla
Besan Chilla is a savory, golden chickpea flour pancake studded with onion, green chili, and fresh coriander. It cooks quickly in a pan, with crisp edges and a soft, flavorful center, making it an easy and satisfying vegan meal.
Ingredients
Chilla batter
- 120 gchickpea flour (besan)
- 180 mlwater
- 80 gred onion, finely chopped
- 1 small (8 g)green chili, finely chopped
- 15 gfresh coriander, finely chopped
- 1 tsp (2 g)cumin seeds
- 1/4 tsp (0.5 g)ground turmeric
- 3/4 tsp (4 g)salt
For cooking
- 2 tsp (10 ml)neutral oil
Instructions
- 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.
- 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.
- 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
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.
- 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.
Nutrition per serving
Notes
- •For beginner-friendly flipping, keep the chilla slightly thicker rather than paper-thin.
- •Finely chopping the onion helps the batter spread evenly and prevents tearing.
- •If the batter sits for a few minutes and thickens, loosen it with a splash of water before cooking.
- •These are best eaten immediately, when the edges are lightly crisp and the center is tender.
Background
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.
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