Besan Chilla: Savory Indian Chickpea Pancake for Every Meal
Turn pantry staples into a savory, gluten-free breakfast that satisfies and energizes.
Besan Chilla: The Savory Indian Chickpea Flour Pancake
Besan chilla, also known as besan ka cheela, is a popular Indian savory pancake made with gram flour (chickpea flour). Renowned for its crispy edges, soft center, and depth of spice, besan chilla is celebrated for its quick prep, adaptability, and nutritional benefits. It is a staple across Indian homes, often enjoyed for breakfast, as a hearty snack, or a light meal, and is valued for being vegetarian, naturally gluten-free, and easy to personalize with regional spices and fresh vegetables.
What Is Besan Chilla?
Besan chilla is an Indian pancake crafted from a blend of chickpea flour (besan), assorted vegetables, and a medley of warming spices. It is naturally savory—flavored with aromatics like ginger, green chili, and cumin seeds. The batter is simply whisked up in a bowl and then poured onto a hot griddle to cook. Its versatility and rapid cooking time make it a favorite in Indian households, especially as a healthy, protein-rich solution to everyday meals.
Why Is It Loved?
- Quick and Easy: Takes less than 30 minutes, start to finish.
- Nutritious: High in protein, fiber, and micronutrients due to chickpea flour and vegetables.
- Customizable: Accepts endless tweaks with seasonal vegetables, spices, or even fillings.
- Gluten-Free: Naturally suitable for those avoiding wheat.
- Delicious with Many Sides: Traditionally served with chutneys or pickles.
Ingredients and Variations
The classic besan chilla is made with a handful of pantry staples, and is a canvas for culinary creativity. Below is a breakdown of essential components and suggested substitutions and add-ins:
Essential Ingredients
- Besan (Chickpea/Graham Flour): The cornerstone of the batter, giving chilla its distinct earthy flavor and soft texture.
- Onion and Tomato: For moisture and balancing sweetness and acidity.
- Green Chile: Adds a gentle heat and herbal kick.
- Fresh Ginger: Sharp, aromatic complexity.
- Coriander (Cilantro): Bright, fresh notes to enliven the pancake.
- Carom Seeds (Ajwain): Signature flavor and digestive aid (optional but recommended).
- Turmeric and Salt: Color and seasoning.
- Oil or Ghee: For crisp edges and pan-frying.
- Water: To make a pourable, smooth batter.
Popular Variations
- Leafy Greens: Add chopped spinach, fenugreek (methi), or kale for extra nutrition and color.
- Root Vegetables: Grated carrots, zucchini, or beetroot blend seamlessly for texture and sweetness.
- Paneer or Tofu: Crumbled for a protein boost—commonly seen in Paneer Chilla.
- Spice Up: Experiment with cumin seeds, mustard seeds, red chili powder, or black pepper for different flavor profiles.
- Semolina (Suji): Add a few spoonfuls to the batter for extra crispness.
Ingredient Table
| Ingredient | Quantity | Purpose |
|---|---|---|
| Besan (Chickpea Flour) | 1 cup | Main structural component, protein source |
| Onion | 3 tbsp (finely chopped) | Sweetness and texture |
| Tomato | 3 tbsp (finely chopped) | Moisture, tartness |
| Green Chile | 1 (finely chopped) | Heat and aroma |
| Ginger | 1 tsp (grated) | Pungency, warmth |
| Cilantro | 1 handful (finely chopped) | Fresh herbal flavor |
| Ajwain (optional) | 1/2 tsp | Digestive, signature flavor |
| Turmeric | 1/8 tsp | Color, subtle earthiness |
| Salt | 1/3–1/2 tsp | Seasoning |
| Water | 2/3–1 cup | Batter consistency |
| Oil or Ghee | as needed | Frying, crisping |
Step-by-Step: How to Make Besan Chilla
Mastering besan chilla is all about achieving the right batter consistency and cooking each pancake until perfectly golden. Here is a stepwise breakdown for a consistent result:
Step 1: Prep the Vegetables
- Finely chop the onion, tomato, and green chili.
- Grate the ginger.
- Chop fresh cilantro.
- Prepare any other vegetables or greens, if using (e.g., spinach, grated carrot).
Step 2: Mix the Batter
- In a mixing bowl, combine besan, ajwain, turmeric, and salt.
- Add all chopped vegetables and aromatics to the bowl.
- Slowly pour in water (start with 2/3 cup), whisking until a smooth, pourable batter forms. Add water gradually—a thinner batter yields a crisper chilla; thicker produces softer pancakes.
- Rest the batter for 5–10 minutes to hydrate flour fully—this also enhances texture.
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Step 3: Cook the Chilla
- Heat a nonstick skillet, tawa, or cast iron griddle over medium heat.
- If not nonstick, brush with a few drops of oil to prevent sticking.
- Pour a ladleful of batter onto the hot surface and gently spread it outwards in a circle, about 1/8-inch thick.
- Drizzle a small amount of oil or ghee around the edges and center.
- Cook until the top begins to set and edges lift (2–3 minutes).
- Carefully flip and cook the second side until golden brown (about 2 minutes more).
- Transfer to a plate and cover with a clean cloth for a softer chilla, or serve immediately for a crisp finish.
Tips for Success
- Finely chop vegetables—this helps them cook through quickly and blend into the batter.
- Batter thickness determines crispness. For crisper chilla, use a slightly thinner batter.
- Resting the batter improves hydration—hydrates the flour and melds flavors.
- Keep the pan moderately hot. Too hot, and the chilla will brown too quickly without cooking through; too low, they’ll be pale and chewy.
- Stir batter each time before pouring, as vegetables and flour may settle.
Common Besan Chilla Variations
- Vegan Omelet: In Maharashtra, tomato-rich cheela is called veg omelet because it resembles a traditional omelet in appearance and texture; omit onion for a Jain version.
- Paneer or Stuffed Chilla: Sandwich a layer of spiced paneer or tofu between two pancakes for a protein-rich snack.
- Spinach & Methi Chilla: Add chopped greens to the batter for extra flavor and nutrients.
- Suji Chilla: Blend in fine semolina (suji or rava) for a crispier texture.
- Kids’ Version: Use milder spices and include grated cheese or sweet corn.
Serving Suggestions
Besan chilla is best served hot, straight off the griddle. It’s a blank canvas for condiments, sides, and accompaniments:
- Chutneys: Coriander-mint chutney, tangy tamarind chutney, or coconut chutney are classic options.
- Tomato Ketchup: A favorite among children and adults alike.
- Pickles and Yogurt: Add a punch of spice and creaminess.
- Rolled in Flatbread: For a portable snack or lunchbox treat, tuck chilla into a whole-wheat roti with lettuce and sauce.
- Masala Tea (Chai): Traditional Indian tea is the ultimate beverage pairing.
Nutrition and Health Benefits
Besan chilla is considered healthy for several reasons:
- High in plant-based protein, supporting muscle health and satiety.
- Fiber-rich due to both chickpea flour and added vegetables—good for gut health.
- Low glycemic index, suitable for those managing blood sugar.
- Gluten-free and easily digestible, especially if carom seeds (ajwain) are used.
Storing and Reheating
- Batter: Can be prepared up to a day ahead and stored in the refrigerator. Stir before using.
- Cooked Chilla: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat on a pan for best texture.
Frequently Asked Questions
Q: Can I make besan chilla without onions?
A: Absolutely! Omit onions for a Jain-friendly or low-FODMAP version. Replace with more chopped greens or grated carrot for body and flavor.
Q: Is besan chilla suitable for vegan and gluten-free diets?
A: Yes, the basic recipe contains no animal products or wheat. Use oil instead of ghee for a vegan version.
Q: What makes chilla crispy?
A: Use a slightly thinner batter, higher heat, and spread the batter evenly on the pan. A little semolina (suji) can be added for extra crispness.
Q: Can besan chilla be packed for lunch?
A: Chilla is best hot but can be made ahead for lunchboxes. To prevent sogginess, slightly undercook so they hold up in transit and reheat before serving if possible.
Q: How do I prevent my chilla from sticking to the pan?
A: Use a well-seasoned or nonstick pan. Ensure the pan is hot before pouring batter and always use a bit of oil to grease.
Conclusion
Besan chilla stands out as a quintessentially Indian comfort food: hearty, wholesome, and endlessly versatile. Whether served as breakfast, tea-time snack, or light supper, it bridges nostalgia and nourishment in every bite. With its inviting aroma, swift preparation, and adaptability, besan chilla deserves a permanent spot in any cook’s repertoire, inviting endless improvisation to suit any occasion or craving.
References
- https://www.indianhealthyrecipes.com/cheela-recipe/
- https://keencuisinier.com/recipe/besan-chilla/
- https://www.kitchenpostcards.com/2014/02/06/besan-ka-cheela-gram-flour-pancakes/
- https://eatsleepwild.substack.com/p/besan-cheela-indian-chickpea-flour
- https://www.eatyourbooks.com/library/recipes/3444561/besan-chilla
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