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Besan Chilla

Besan Chilla
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Besan chilla is a savory Indian pancake made from chickpea flour, seasoned with spices, and packed with vegetables or paneer stuffing. It’s quick to prepare, high in protein, and naturally gluten-free, making it perfect for breakfast or a light meal.

Ingredients

  • 1 cup besan (gram flour)
  • 1/4 teaspoon carom seeds (ajwain)
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon garam masala
  • Salt to taste
  • 1/4 cup plain yogurt
  • 1 1/2 cups water
  • 1/3 cup red onion, finely chopped
  • 1/4 cup tomato, finely chopped
  • 1/4 cup spinach, finely chopped
  • 1/4 cup green capsicum, finely chopped
  • 1/4 cup carrot, grated
  • 1 small green chili, finely chopped
  • 2 tablespoons cilantro, finely chopped
  • Oil, for shallow frying
  • 1 1/2 cups besan (for paneer version)
  • 1/4 cup semolina (sooji)
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric powder
  • 1/8 teaspoon hing (asafoetida)
  • 1/4 cup plain yogurt
  • 1 1/2 cups water
  • 200 grams paneer, grated
  • 1/2 cup red onion, finely chopped
  • 1/2 cup bell peppers, finely chopped
  • 1/2 cup carrot, grated
  • 2 green chilies, finely chopped
  • 1/4 cup cilantro, chopped
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon black pepper powder
  • 1 teaspoon red chili powder
  • 1 1/2 teaspoons kasoori methi, crushed
  • 1 teaspoon roasted cumin powder
  • 1/2 teaspoon amchur powder
  • 1/2 cup Schezwan sauce
  • Oil, for cooking

Instructions

  1. In a mixing bowl, combine besan, carom seeds, turmeric, chili powder, coriander powder, garam masala, and salt.
  2. Add chopped vegetables and cilantro, then mix to coat with flour.
  3. Stir in yogurt and gradually add water, whisking until you get a lump-free, runny batter.
  4. Heat a non-stick or cast iron pan over medium heat. Grease with oil.
  5. Pour a ladleful of batter onto the pan and spread into a circle.
  6. Cook for 2 minutes until the underside is golden. Drizzle oil on the sides and flip.
  7. Cook the other side for 1–2 minutes until done. Remove and serve hot.
  8. For paneer chilla: In a separate bowl, mix besan, semolina, salt, turmeric, and hing.
  9. Add yogurt and water gradually to form a smooth batter. Let rest 15 minutes.
  10. In another bowl, combine grated paneer, vegetables, herbs, and all stuffing spices.
  11. Heat the pan, pour and spread the batter like a thin pancake.
  12. Once surface is semi-dry, spread 1 tablespoon of Schezwan sauce on top.
  13. Add stuffing evenly and gently press it down.
  14. Cover and cook for 1 minute until the bottom is golden.
  15. Fold the chilla in half and serve hot.

Notes

  • Use fresh besan to avoid bitterness.
  • For a vegan version, omit yogurt and paneer; substitute tomato purée and tofu.
  • Resting the batter improves digestion and texture.
  • Add cheese or other chutneys for fusion variations.

Find it online: https://www.recipebyelena.com/besan-chilla/