Besan Chilla
A warm, savory Indian pancake made from gram flour, perfect for breakfast or a quick snack, customizable with various add-ins.
Ingredients
For the batter
- 1 cup besan or gram flour Finely ground chickpea flour, gluten-free.
- 1 small onion, finely chopped Adds flavor and texture.
- 1 small tomato, finely chopped Use seedless to avoid excess moisture.
- 1 piece green chili, finely chopped, optional Adds heat; adjust to taste.
- 2 to 3 tablespoons chopped cilantro Fresh herb for flavor.
- 1 teaspoon grated ginger For a warm and fresh flavor.
- 1 teaspoon cumin seeds or powder Enhances the flavor; can bloom in the pan first.
- 1 pinch turmeric Adds color and health benefits.
- to taste none Salt Adjust according to preference.
- 1 to 1.25 cups water, as needed To achieve the desired batter consistency.
- as needed none Oil or ghee for the pan For cooking the chillas.
Instructions
Make the batter
- In a bowl, whisk the besan to break up clumps.
- Add onion, tomato, green chili, cilantro, ginger, cumin, turmeric, and salt.
- Start with about 1 cup of water and whisk to make a smooth, pourable batter.
- Let the batter rest for 5 to 7 minutes while the pan heats.
Cook the chillas
- Heat a nonstick or well-seasoned pan on medium and add oil.
- Pour a ladle of batter in the center and gently spread it outward.
- Cook until the top looks set and the bottom is golden, about 2 minutes.
- Flip and cook for another 1 to 2 minutes until lightly crisp.
- Keep it covered while you make the rest.
Notes
Serve with green chutney and yogurt, or roll with leftover veggies for a quick meal. Customize with various vegetables or spices as desired.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 8gFat: 5gSaturated Fat: 0.5gSodium: 200mgFiber: 5gSugar: 2g
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