Besan Chilla (Besan ka Cheela) Recipe
If you’re craving a snack that’s not only delicious but also packed with wholesome goodness, then you have to try Besan Chilla (Besan ka Cheela). This delightful savory pancake made from gram flour is an absolute crowd-pleaser. It combines the earthy flavors of besan with fresh vegetables and aromatic spices to create a dish that’s light yet satisfying. Whether you want a quick breakfast, a hearty snack, or a light meal, Besan Chilla (Besan ka Cheela) fits the bill perfectly and is a testament to how simple ingredients can produce extraordinary flavors.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in delivering the perfect balance of taste, texture, and color. With just a handful of staples, you’ll create a dish that feels both comforting and vibrant.
- Besan (gram flour) 1 cup: The star of the dish, providing a nutty flavor and dense texture.
- Finely chopped onions ¼ cup: Adds sweetness and slightly crunchy texture for a fresh contrast.
- Finely chopped tomatoes ¼ cup: Bring freshness and a vibrant splash of color that brightens the chilla.
- Chopped coriander leaves ¼ cup: Infuses herbaceous aroma and a refreshing finish with every bite.
- Finely chopped green chilies ½ to ⅔ teaspoon: Adds just the right amount of heat without overpowering.
- Finely chopped ginger ½ teaspoon: Delivers warmth and subtle zing to balance the batter.
- Carom seeds (ajwain) ½ teaspoon: Gives a hint of earthiness and helps with digestion.
- Turmeric powder 2 to 3 pinches: Offers beautiful golden color plus an earthy undertone.
- Red chili powder ¼ teaspoon: Enhances the spice level and deepens the flavor profile.
- Water ½ to ⅔ cup: Controls the batter consistency to make it just flowing enough for easy cooking.
- Salt to taste: Balances all the flavors perfectly.
- Oil as required: For cooking and getting that lovely crispy edge.
How to Make Besan Chilla (Besan ka Cheela)
Step 1: Prepare the Batter
Start by placing the besan in a mixing bowl, which forms the base of your batter. Add the finely chopped onions, tomatoes, ginger, green chilies, carom seeds, coriander leaves, turmeric, red chili powder, and salt to the bowl. Pour in ½ cup water initially and whisk thoroughly to form a smooth, lump-free batter. Depending on the besan’s texture, you might need to add 1 to 3 tablespoons more water. The goal is to achieve a flowing batter that’s not too runny or thick—just perfect to coat your pan evenly.
Step 2: Heat Your Pan and Cook the Chilla
Place a frying pan or non-stick skillet over medium-low heat and allow it to warm up thoroughly. If you’re using a traditional cast-iron tawa, lightly grease it with oil to prevent sticking. Once the pan is ready, pour one ladle-full of batter onto the surface. Using the back of the ladle, gently spread it in a circular motion to make a thin layer. Be careful not to press too hard to avoid breaking the chilla. Cook on low heat until the edges start lifting and the top looks set.
Step 3: Add Oil and Flip
Drizzle about half to one teaspoon of oil around the edges and on the surface of the chilla to ensure a golden, crispy texture. Let the base cook until it turns light golden brown, then carefully flip it over. Cook the other side on low heat until golden spots appear and the pancake is cooked through. Folding the chilla before serving helps keep all the flavors concentrated and makes for a charming presentation.
How to Serve Besan Chilla (Besan ka Cheela)
Garnishes
To really elevate your Besan Chilla (Besan ka Cheela), top it with freshly chopped coriander leaves or a light sprinkle of chaat masala for a tangy kick. A dollop of butter melting on hot chillas just before serving adds luscious richness that’s hard to resist. The fresh aromas and colorful garnishes brighten both the look and flavor.
Side Dishes
This dish pairs brilliantly with an array of chutneys like vibrant coriander chutney, cooling mint chutney, or even tangy tomato ketchup. If you prefer something dairy-based, plain yogurt or a mildly spiced raita complements the spices in the chilla and adds creaminess to every bite. For a more substantial meal, serve alongside fresh roti or sandwich between bread slices with some butter and chutney for a fun spin.
Creative Ways to Present
You can turn Besan Chilla (Besan ka Cheela) into sandwich pockets by layering them with crisp lettuce, sliced tomatoes, and your favorite spreads. Alternatively, serve a stack topped with a drizzle of yogurt and a sprinkle of cumin powder for an elegant twist. The versatility of Besan Chilla means you can get as creative as you want, making it perfect for family gatherings or casual lunches.
Make Ahead and Storage
Storing Leftovers
Besan Chilla (Besan ka Cheela) tastes best fresh and warm, but if you have leftovers, place them stacked in an airtight container or a roti basket to keep moisture intact and prevent drying out. Avoid refrigerating unless necessary, as this can make the chillas dry and dense.
Freezing
Freezing isn’t ideal for Besan Chilla due to changes in texture when reheated; however, if required, separate each chilla with parchment paper and freeze in a ziplock bag. Expect some loss in crispiness upon thawing.
Reheating
To reheat, warm the chillas on a skillet over low heat with a tiny brush of oil to revive some crispness. Microwaving may make them soft and less enjoyable, so stovetop reheating is preferred for best results.
FAQs
Can I make Besan Chilla without onions and tomatoes?
Absolutely! While onions and tomatoes add flavor and texture, you can skip them or replace with other vegetables like grated carrots or spinach to suit your taste.
What can I use instead of green chilies?
If you want less heat, fresh serrano peppers or mild bell peppers can be good alternatives. You can also reduce the amount or remove seeds to control spiciness.
Is Besan Chilla gluten-free?
Yes, Besan Chilla made with pure gram flour is naturally gluten-free, making it a great choice for those avoiding gluten.
How thick should the batter be?
The batter should be smooth and flowing but not too runny—roughly the consistency of pancake batter. This consistency helps achieve a nice thin chilla that cooks evenly.
Can I add cheese to Besan Chilla?
Certainly! Adding a bit of grated paneer or cheese inside the chilla before folding adds a creamy richness that pairs beautifully with the spices.
Final Thoughts
Making Besan Chilla (Besan ka Cheela) at home is like welcoming a warm hug from the kitchen—a simple, tasty dish that brings so much comfort and joy. It’s one of those recipes that you can tweak to your liking, yet it always delivers on flavor and satisfaction. So gather your ingredients and enjoy the process, because once you taste your first homemade Besan Chilla, you’ll quickly understand why it’s a beloved favorite for so many. Happy cooking and more importantly, happy eating!
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Besan Chilla (Besan ka Cheela) Recipe
- Total Time: 25 minutes
- Yield: 4–5 chillas (serves 2–3 people) 1x
- Diet: Gluten Free
Description
Besan Chilla, also known as Besan ka Cheela, is a savory Indian pancake made from gram flour and flavored with onions, tomatoes, green chilies, and aromatic spices. This gluten-free and protein-rich dish is a nutritious and flavorful option for breakfast, snacks, or light meals. Crisp on the outside and soft inside, Besan Chilla can be enjoyed with chutneys, yogurt, or even used as a filling in sandwiches.
Ingredients
Base Ingredients
- 1 cup besan (gram flour) – 100 grams
- ½ to ⅔ cup water (adjust as needed)
- Salt (as required)
Vegetables and Herbs
- ¼ cup finely chopped onions (or 1 small onion)
- ¼ cup finely chopped tomatoes (or 1 small tomato)
- ¼ cup chopped coriander leaves (cilantro)
Spices and Flavorings
- ½ to ⅔ teaspoon finely chopped green chilies (or serrano pepper)
- ½ teaspoon finely chopped ginger (or ½ inch peeled ginger)
- ½ teaspoon carom seeds (ajwain)
- 2 to 3 pinches turmeric powder (ground turmeric)
- ¼ teaspoon red chili powder (or cayenne pepper)
- Oil (as required for cooking)
Instructions
- Making chilla batter: In a mixing bowl, add the besan (gram flour). Then add chopped onions, tomatoes, ginger, green chilies, ground spices (turmeric and red chili powder), carom seeds, coriander leaves, and salt. Start by adding ½ cup water and whisk thoroughly to form a smooth batter.
- Adjusting batter consistency: If the batter appears too thick, gradually add 1 to 3 tablespoons more water until it reaches a flowing, smooth consistency. Use a whisk to break any lumps for an even texture.
- Heating pan: Place a frying pan or skillet on low to medium-low heat. Use an iron skillet or a non-stick pan. If using an iron skillet, lightly coat it with oil to prevent sticking.
- Pouring and spreading batter: Once the pan is moderately hot, pour a ladle full of batter onto the pan. Gently spread it with the back of the ladle into a thin, round pancake shape, ensuring it doesn’t break.
- Cooking first side: Cook the chilla on low flame until the top surface starts to look cooked and slightly dry.
- Adding oil and cooking base: Drizzle about ½ to 1 teaspoon oil around the edges and over the chilla. Continue cooking until the base turns light golden brown.
- Flipping the chilla: Carefully flip the chilla to cook the other side thoroughly. Cook until golden spots appear on the surface.
- Serving: Fold the chilla and serve hot or warm. For best taste and texture, serve immediately. To keep warm if serving later, store in a roti basket or casserole to retain moisture and softness.
- Serving suggestions: Enjoy besan chilla plain or with coriander or mint chutney, tomato ketchup, plain yogurt, or raita. They also make a great stuffing in sandwiches with bread spread with butter and chutney.
Notes
- Besan Chilla is best served hot and crisp; it tends to lose texture and flavor upon refrigeration and reheating.
- Adjust water quantity carefully, as besan flour brands vary in absorption.
- Use low-medium heat to cook chillas to avoid burning and ensure even cooking.
- Optional spices can be adjusted based on spice tolerance.
- For a vegan version, serve with chutneys instead of yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Pan-frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 chilla (approx. 80 grams)
- Calories: 140 kcal
- Sugar: 2 grams
- Sodium: 220 mg
- Fat: 5 grams
- Saturated Fat: 0.7 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 18 grams
- Fiber: 3 grams
- Protein: 6 grams
- Cholesterol: 0 mg
Keywords: Besan Chilla, Besan ka Cheela, Gram flour pancake, Indian savory pancake, Gluten-free breakfast, Vegetarian Indian food
