Besan Chilla | How To Make Besan Cheela | Chickpea Flour Pancakes
Besan chilla | Gujarati puda or a vegetarian omelette as it is also known is an Indian savory chickpea flour pancake. It is quick to prepare, delicious, vegan, nutritious and can be easily customized as per your preference.
Servings 4 besan chillas
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup besan (chickpea flour)
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped tomatoes
- 3 tbsp bell peppers
- 2 tbsp shredded carrots
- 1 stalk of scallion greens, finely chopped
- 1 tsp finely chopped green chilli
- 1/4 tsp turmeric powder
- Handful of cilantro/coriander leaves, finely chopped
- 3/4 tsp cumin seeds
- 1/4 tsp of ajwain carom seeds
- 1/2 tsp chaat masala, optional
- Pinch of asafoetida
- Salt and pepper, to season
- Approx 3/4 cup water, as required to make the batter
- Oil, as required
Instructions
- In a mixing bowl, add sifted besan flour, turmeric powder, cumin seeds, and carom seeds. Mix well, now add water little at a time to make a smooth, lump-free batter.
- Add the ingredients listed and mix well. The batter should not be too thick nor too thin. Keep it to a dropping consistency. Add more water if the batter is too thick.
- Heat a non-stick skillet over medium heat, once the skillet is hot enough, drizzle oil, pour about 1/3 cup of batter and swirl it around the pan to spread it out, or spread the batter with the help of a ladle in circular motions.
- Cook until it turns golden brown. When you see tiny bubbles on the surface and the edge of the chilla leaving the pan, drizzle few drops of oil, flip it over and cook it on the other side until golden brown, generally takes about 2-3 minutes. Serve hot with any accompaniment of your choice (yogurt/cilantro chutney/ lime pickle/ tomato ketchup).