Indian & South Asian · Breakfast · Lunch · Snack
Besan Chilla (Savory Chickpea Flour Pancakes)
बेसन चीला
Thin, golden chickpea flour pancakes flecked with onion, tomato, spinach and fresh coriander, gently spiced with cumin, ginger and green chili. Protein-rich, naturally gluten-free and cooked with just a light film of oil.
- Prep
- 20 min
- Cook
- 16 min
- Total
- 36 min
- Serves
- 2
Calories come from: Carbs 54% · Fat 26% · Protein 20%
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Ingredients
For 2 servings- 1 1/4 cups120 gChickpea flour (besan)
- 3/4 cup180 gWater
- 1 small70 gOnion, finely chopped
- 1 small80 gTomato, seeded and finely chopped
- 1 cup30 gBaby spinach, finely chopped
- 15 gGreen chili, finely chopped
- 1/4 cup10 gFresh coriander (cilantro), chopped
- 1 tsp5 gFresh ginger, grated
- 1/4 tspGround turmeric
- 1/2 tspCumin seeds
- 1/4 tspRed chili powder (optional)
- 1/2 tspSalt
- 2 tsp9 gVegetable oil
Steps
- 1
Sift the chickpea flour into a mixing bowl to break up any lumps.
- 2
Add the turmeric, cumin seeds, salt and red chili powder (if using) and stir to combine.
- 3
Pour in the water a little at a time, whisking until you have a smooth batter about as thick as pancake batter.
- 4
Stir in the onion, tomato, spinach, green chili, ginger and coriander.
- 5
Let the batter rest for 10 minutes so the flour hydrates; add a splash more water if it has thickened too much.
- 6
Heat a non-stick skillet or tawa over medium heat and brush it with 1/2 tsp of the oil.
- 7
Pour a quarter of the batter into the center and spread it outward with the back of a ladle into a thin round.
- 8
Cook for about 2 minutes until the edges lift and the underside is golden.
- 9
Flip the chilla and cook the second side for 1 to 2 minutes until cooked through with no raw batter in the middle.
- 10
Transfer to a plate and repeat with the remaining oil and batter to make 4 chillas.
- 11
Serve hot.
Swaps, storage and make-ahead
Swaps
- Use 1 cup chopped fresh fenugreek (methi) leaves or finely shredded kale instead of the baby spinach.
- Swap the green chili and red chili powder for a pinch of black pepper to make a mild, kid-friendly version.
- Replace the tomato with finely diced red bell pepper, which adds color with less moisture in the batter.
- Use avocado oil or a light spray of cooking oil instead of vegetable oil to keep the pan film thin.
Storage
Chillas are best eaten fresh and hot; refrigerate any leftovers in an airtight container within 2 hours and use within 3 to 4 days. Reheat on a hot skillet until steaming hot all the way through, and avoid freezing as the texture turns soft and crumbly.
Make ahead
Chop the onion, tomato, spinach, chili, ginger and coriander and mix the dry spices with the flour up to a day ahead, storing each covered in the fridge or pantry. Whisk in the water and vegetables just before cooking so the batter stays fresh and not watery.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (257 g) | Per 100 g | |
|---|---|---|
| Calories | 304 kcal | 118 kcal |
| Protein | 14.9 g | 5.8 g |
| Carbohydrates | 41.4 g | 16.1 g |
| of which sugars | 9.3 g | 3.6 g |
| Fiber | 8.3 g | 3.2 g |
| Fat | 8.9 g | 3.5 g |
| of which saturated | 0.8 g | 0.3 g |
| Sodium | 643 mg | 250 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
