Besan Chilla – Protein-Rich Indian Savory Pancake

Name: Besan Chilla – Protein-Rich Indian Savory Pancake
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup besan (gram flour); ½ to ¾ tsp ajwain (carom seeds); 1 small onion, finely chopped; 1 small tomato, finely chopped; 1–2 green chillies, finely chopped (adjust to taste); 1 tsp ginger, finely grated (optional); A handful of fresh coriander (cilantro), chopped; ¼ tsp turmeric powder (optional); Salt, to taste; Water — to make a smooth, pouring-consistency batter; Oil (or ghee) — for pan-cooking / frying; Optional / Variations:; Add grated or finely chopped vegetables like carrot, capsicum, spinach, zucchini, or methi (fenugreek leaves).; To make it fluffier, you can add a pinch of baking soda.; For a more protein-rich version, add paneer or crumbled tofu.

Delicious and healthy Besan Chilla (gram flour pancake) made with chickpea flour, onions, tomatoes, green chillies and spices — quick, gluten-free, and nutritious.

Nov 21, 2025 - 14:26

Nov 28, 2025 - 10:58

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Besan Chilla – Protein-Rich Indian Savory Pancake

Prep Time 15 min

Cook Time 10 min

Serving 4

Difficulty Intermediate

About This Recipe

Besan Chilla (also spelled cheela) is a savory Indian pancake made from besan (gram flour / chickpea flour). It’s a popular breakfast or snack in India because it's quick, nutritious, and very flexible: you can add finely chopped vegetables for extra fiber and vitamins. Because besan is already high in protein and naturally gluten-free, this chilla is a great choice for vegetarians, vegans, and anyone looking for a healthy, filling meal.

Ingredients

1 cup besan (gram flour)
½ to ¾ tsp ajwain (carom seeds)
1 small onion, finely chopped
1 small tomato, finely chopped
1–2 green chillies, finely chopped (adjust to taste)
1 tsp ginger, finely grated (optional)
A handful of fresh coriander (cilantro), chopped
¼ tsp turmeric powder (optional)
Salt, to taste
Water — to make a smooth, pouring-consistency batter
Oil (or ghee) — for pan-cooking / frying
Optional / Variations:
Add grated or finely chopped vegetables like carrot, capsicum, spinach, zucchini, or methi (fenugreek leaves).
To make it fluffier, you can add a pinch of baking soda.
For a more protein-rich version, add paneer or crumbled tofu.

Nutritional Information

Calories: 170 kcal

Protein: 7 g

Carbohydrates: 22 g

Fat: 7 g

Fiber: 5 g

Directions

1. Make the Batter

In a bowl, combine besan, ajwain, turmeric (if using), and salt.
Add chopped onions, tomatoes, green chillies, ginger, and coriander. Mix well.
Slowly pour in water while whisking to form a smooth, lump-free batter with a pouring consistency (similar to pancake batter).

2. Cook the Chilla

Heat a non-stick or well-seasoned skillet / tawa over medium heat.
Once hot, pour a ladleful of batter onto the pan, then spread it gently into a round shape using the ladle.
Drizzle a little oil or ghee around the edges and on top.
Cook for ~1–2 minutes on one side, until edges start lifting or golden.
Flip carefully using a spatula. Press gently, and cook the other side for another 1–2 minutes.
When golden spots appear on both sides, the chilla is done.

3. Serve

Serve hot. Common accompaniments: green chutney, mint-coriander chutney, tomato ketchup, or pickles.

4. Tips & Variations

Consistency: Make sure the batter is not too thick (makes the chilla dense) or too thin (it’ll break). Aim for a smooth pouring batter.
Vegetable Boost: For extra nutrition, add finely chopped / grated vegetables like carrot, zucchini, cabbage, spinach, or methi.
Spice Control: If you don’t like ajwain, replace it with cumin seeds.
Cooking Heat: Cook on medium flame — if it’s too hot, the chilla will burn on the outside and stay raw inside.
Make It Fluffy: A pinch of baking soda or baking powder can make a fluffier version.
High-Protein Version: Mix in paneer or tofu into the batter.
Iron-Rich Variation: Add spinach or roasted pumpkin seeds to boost iron. (As recommended by nutritional experts.)