Healthy Besan Chilla
Besan Chilla — a savoury, spiced gram-flour pancake that's quick, nutritious and perfect for breakfast or a light meal. Crisp at the edges, soft inside, and ready in 20–25 minutes. Serve with chutney, yogurt or ketchup.
2 weeks ago
Ingredients
For the batter
Veg & aromatics
Spices & finishing
Nutrition Facts (per serving)
- Calories 160
- Total Fat 6 g
- Carbohydrates 18 g
- Protein 7 g
- Fiber 3 g
Instructions
- 1 In a mixing bowl, sift 1 cup besan to remove lumps.
- 2 Add 1/4 tsp turmeric, 1/2–1 tsp red chilli powder, 1/4 tsp ajwain (or 1/4 tsp cumin powder), and salt. Mix well.
- 3 Gradually add 3/4 cup water while whisking to make a smooth, pourable batter (like pancake batter). Adjust water to reach a flowing but slightly thick consistency. No lumps.
- 4 Fold in the chopped onion, green chilli, tomato (if using), and coriander leaves. Let the batter rest 3–5 minutes so besan hydrates.
- 5 Heat a non-stick tawa or skillet over medium heat. Lightly grease with oil. Pour a ladleful of batter and spread gently into a circle (about 6–7 inch) — you can make thinner or thicker chillas as preferred.
- 6 Drizzle 1/2 tsp oil around the edges. Cook 2–3 minutes on medium heat until the bottom is golden and crisp. Flip carefully and cook the other side 1–2 minutes until cooked through and slightly browned.
- 7 Remove to a plate. Repeat with remaining batter. Serve hot with green chutney, tamarind chutney or plain yogurt and lemon wedges.
Storage Tips
- 1 Cooked chillas: Store in an airtight container in the fridge for up to 2 days. Reheat on a skillet for best texture.
- 2 Batter can be kept refrigerated for up to 8–10 hours; stir before using. Avoid keeping raw batter too long as besan absorbs water and thickens.
Pro Tips
- 1 For extra softness add 1–2 tbsp yogurt or a pinch of baking soda to the batter; whisk well and use immediately.
- 2 For a protein boost, mix 2–3 tbsp finely chopped paneer or grated carrot into the batter.
- 3 To make a stuffed chilla, pour a slightly thicker spread, place a thin layer of spicy mashed potato or paneer mixture in the centre, fold and cook.
