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–+ servings

Besan Ka Chilla (Chickpea Flour Pancakes)

Jyoti Behrani
Besan ka chilla is a crispy, golden Indian savory pancake made with chickpea flour and everyday spices. Ready in just 20 minutes, it's naturally gluten-free, vegan, high in protein, and perfect for a quick, healthy breakfast or light meal.
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Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Indian
Servings 6
Calories 98 kcal

Equipment

Ingredients
  

Batter

  • 1 cup chickpea flour besan
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder adjust to taste
  • 1 teaspoon cumin seeds
  • 1 medium onion finely chopped
  • 2 medium tomatoes finely chopped
  • 1 green chili finely chopped (optional)
  • Small handful fresh cilantro chopped
  • 1 cup water plus more to adjust consistency
  • Salt to taste

For Cooking

  • Oil or ghee for the pan

Instructions
 

  • Make the batter. Add chickpea flour, turmeric, red chili powder, cumin seeds, and salt to a large bowl. Gradually whisk in the water until you have a smooth, lump-free, pourable batter. Fold in the chopped onion, tomato, green chili, and cilantro. Let rest 2-3 minutes.
  • Heat the pan. Place a cast-iron griddle or skillet over medium heat. Brush or drizzle lightly with oil. The pan is ready when a drop of batter sizzles on contact.
  • Spread the chilla. Pour a ladleful of batter onto the center of the pan. Using the back of the ladle, spread it outward in a circular motion to form a thin round pancake, about 6-7 inches in diameter.
  • Cook the first side. Cook over medium heat for 3-5 minutes, until the edges look set and dry and the bottom is golden brown.
  • Flip and finish. Flip carefully and cook the other side for 2-3 minutes until crisp and cooked through. Drizzle a little more oil around the edges if needed.
  • Repeat with the remaining batter. Serve immediately.
    Serve hot with plain yogurt or raita, green chutney, sweet tomato chutney, apple cranberry chutney, or ketchup.

Video

Notes

  • Batter consistency: It should be thin and pourable like crepe batter. Too thick? Add water a tablespoon at a time. Too thin? Add a teaspoon more besan.
  • Don't flip too early: Wait until the top surface looks completely dry and the edges lift on their own. Flipping too soon causes the chilla to break.
  • Medium heat only: High heat burns the outside before the inside cooks. Low heat gives you a pale, soft pancake instead of a crispy one.
  • Make-ahead batter: Prepare the plain batter (without vegetables) up to 8 hours ahead and refrigerate. Stir in the vegetables just before cooking. Add a splash of water to loosen if it has thickened.
  • No onion/garlic version: Skip the onion and green chili and replace with grated zucchini, carrot, or shredded cabbage.

Nutrition

Nutrition Facts
Besan Ka Chilla (Chickpea Flour Pancakes)
Amount per Serving
Calories
98
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.2
g
1
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
0.4
g
Sodium
 
49
mg
2
%
Potassium
 
314
mg
9
%
Carbohydrates
 
16
g
5
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
5
g
10
%
Vitamin A
 
453
IU
9
%
Vitamin C
 
8
mg
10
%
Calcium
 
23
mg
2
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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