Besan Chilla (Chickpea Flour Pancakes)

Name: Besan Chilla (Chickpea Flour Pancakes)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup Chickpea flour (Besan); ⅔ cup Water; ½ Onion (finely chopped); ½ Tomato (finely chopped); 1 Green chilli (finely chopped); 1 tsp Ginger (grated); ¼ tsp Turmeric powder; ½ tsp Cumin powder; 2 tbsp Fresh coriander (chopped); 2 tsp Oil; Salt (to taste)

A black skillet on a wooden board holds an omelet topped with cherry tomatoes and feta cheese, served with fresh spinach leaves. A gray cloth is partially visible beside the skillet. — Credit: Freepik

Besan Chilla is an excellent protein-rich vegan alternative to egg-based breakfast options. Made primarily from chickpea flour (besan), these savoury pancakes provide a good amount of plant protein, fibre, and complex carbohydrates. Chickpea flour is naturally gluten-free and has a low glycemic index, making it suitable for those with gluten sensitivities or those monitoring blood sugar levels. The added vegetables increase the nutritional profile, offering vitamins, minerals, and antioxidants. With minimal oil, these pancakes deliver high nutritional value with relatively low calories, supporting weight management goals while keeping you satisfied until lunch.

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Ingredients

Servings: 2

1 cup

Chickpea flour (Besan)
⅔ cup

Water
½

Onion finely chopped
½

Tomato finely chopped
1

Green chilli finely chopped
1 tsp

Ginger grated
¼ tsp

Turmeric powder
½ tsp

Cumin powder
2 tbsp

Fresh coriander chopped
2 tsp

Oil
Salt to taste

Instructions

In a mixing bowl, add chickpea flour and gradually add water while whisking to form a smooth batter without lumps. The consistency should be similar to pancake batter.
Add chopped onions, tomatoes, green chillies, grated ginger, turmeric powder, cumin powder, salt, and fresh coriander. Mix well.
Let the batter rest for 5-10 minutes. This helps the flavours meld and the batter to thicken slightly.
Heat a non-stick pan or skillet on medium heat. Once hot, lightly grease with oil.
Pour a ladleful of batter in the centre of the pan and spread it gently in a circular motion to form a thin pancake (about 6-7 inches in diameter).
Drizzle a few drops of oil around the edges and cook on medium heat for about 2-3 minutes until the bottom turns golden brown.
Flip and cook the other side for another 2 minutes until golden spots appear.
Remove from heat and repeat with the remaining batter.
Serve hot with green chutney or ketchup.

Notes

Tips:

For extra nutrition, add grated carrots, spinach, or grated zucchini to the batter. If the batter is too thick, add a little water. If too thin, add a bit more chickpea flour. Let the pan heat properly before pouring the batter for even cooking.
Use a non-stick pan to minimise oil usage.
The batter can be prepared in advance and refrigerated for up to 24 hours. Add a pinch of baking soda for fluffier chillas.