Besan Chilla is a spiced Indian, savoury pancake that is often had for breakfast or brunch. It is a quick, easy and healthy vegetarian recipe that is often served with chutney/sauce.
This is a versatile recipe and as such, you can add grated vegetables of your choice and spice it up as you like. The recipe here is for the most basic version.
Besan Chilla Recipe
In my world whether savoury or sweet, homemade pancakes shouldn’t be complicated.
It doesn’t matter if they come out wonky (the first one always does in my house) or aren’t insta worthy.
You can always smother them in toppings.
As long as they taste delicious and are crisp and light brown who cares what they look like?
Also Nigella said they were deeply fabulous..see below. This was on instagram (Foodim).
What goes in Besan Chilla
This is what you need:
Besan/ chickpea flour
Ajwain/ carom seeds (Optional)
How To Make the Batter
Add the besan/chickpea flour in a mixing bowl.
Add turmeric and chilli powder.
Add water bit by bit.
Whisk everything together.
How to cook Besan Chilla
Heat a frying pan or tawa on a low flame. Add a little oil and heat till hot. Ladle in some batter to the pan.
Spread the batter with the back of the ladle.
Drizzle with a little oil on the edges, cook until golden brown.
Flip and cook the other side of chilla.
Fold or serve chilla flat.
Serve with chutney and a fried egg.
More Breakfast Recipes
**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Besan Chilla is a spiced Indian, savoury pancake that is often had for breakfast or brunch. It is a quick, easy and healthy vegetarian recipe that is often served with chutney/sauce. This is a versatile recipe and as such, you can add grated vegetables of your choice and spice it up as you like. The recipe here is for the most basic version.
- 2 tbsp Oil
- 175 g Besan/Chickpea Flour
- 1/2 tsp Ajwain/Carom Seeds Optional, can be subbed for Cumin Seeds
- 1 Onion finely chopped
- 1 Tomato finely chopped
- Handful Coriander leaves finely chopped
- 1 - 2 Green Chillies finely chopped
- 1/4 tsp Baking Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Chilli Powder adjust to taste
- 200 - 250 ml Water
Mix all the ingredients, except oil and water to a large bowl.
Add the water a little at a time and whisk in with a wire whisk.
Leave to rest for 15-20 minutes. (Optional step).
Heat a medium small size non stick frying pan on a low heat and add a tsp of oil. Give the pan a swirl.
Use a ladle to pour in the batter and spread using the back of the ladle. Try to make the batter as thin as possible.
Drizzle over some oil on the edges.
Fry for 3-4 minutes over a low heat on each side until light brown and crisp around the edges.
Cover with a tea towel while you make the rest of the pancakes.
Serve warm with sauces, pickles and chutneys of choice.
- Add water slowly and adjust as needed.
- Break lumps in the batter after water has been added. Or sieve the Flour.
- Mix to a smooth flowing consistency.
- You can add as many vegetables of your choice as you like into the batter, just adjust the quantity of flour and water accordingly. Good options are sweetcorn, grated cabbage, grated carrots, spinach etc.
- You can add spices of your choice too.
- You can double or triple the batter.
- Total time is minus rest time.