Besan Chilla
Light, nutritious, and bursting with flavor, Besan Chilla is a savory Indian pancake made from gram flour and loaded with fresh vegetables and aromatic spices. Perfect for a quick breakfast or snack, this easy-to-make recipe combines finely chopped onions, tomatoes, and green chili with fragrant cumin seeds, turmeric, and coriander leaves, creating a wholesome dish that's as vibrant as it is tasty. Crafted in just 25 minutes, these crispy, golden pancakes are cooked on a skillet with minimal oil, ensuring a healthy yet indulgent treat. Pair your Besan Chilla with tangy chutney or creamy yogurt for a satisfying meal that's gluten-free, vegetarian, and full of authentic Indian flavors.
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Recipe Information
Ingredients
- 1 cup gram flour (besan)
- 0.75 cup water
- 0.5 cup onion
- 0.5 cup tomato
- 1 unit green chili
- 0.5 teaspoon cumin seeds
- 0.25 teaspoon turmeric powder
- 0.25 teaspoon red chili powder
- 0.5 teaspoon salt
- 2 tablespoons coriander leaves
- 2 tablespoons oil
Instructions
In a mixing bowl, add 1 cup of gram flour (besan) and gradually mix in 0.75 cup of water to form a smooth batter, ensuring there are no lumps.
Finely chop 0.5 cup of onion, 0.5 cup of tomato, and 1 green chili.
Add the chopped vegetables to the besan batter along with 0.5 teaspoon of cumin seeds, 0.25 teaspoon of turmeric powder, 0.25 teaspoon of red chili powder, and 0.5 teaspoon of salt. Mix well.
Finely chop 2 tablespoons of coriander leaves and add them to the batter, stirring until well combined.
Heat a non-stick skillet or tawa on medium heat and lightly grease it with a little oil.
Pour a ladleful of the batter onto the skillet and spread it evenly into a circular shape, about 6 inches in diameter.
Drizzle a few drops of oil around the edges and cook the chilla on medium heat for 2-3 minutes or until the edges turn golden brown.
Flip the chilla over carefully using a spatula and cook the other side for another 2 minutes or until evenly cooked.
Remove the chilla from the skillet and repeat the process with the remaining batter, adding more oil to the skillet as needed.
Serve the chillas hot with your choice of chutney or yogurt.
Nutrition Facts
Calories |
832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3138 mg | 136% | |
| Total Carbohydrate | 94.4 g | 34% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 24.4 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1543 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
