Vegan Chickpea flour Pancakes - Besan Chilla
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
8
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Calories
93 kcal
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Course
Breakfast
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Cuisine
Indian, Vegan, gluten-free
Vegan Chickpea flour Pancakes - Besan Chilla
Description
Besan Chilla is a savory pancake made from chickpea flour combined with water to a thin batter, seasoned with salt, turmeric, cayenne pepper, and carom seeds for warmth and aroma. Red onion, hot green chile, and cilantro are folded into the batter for added crunch and flavor complexity. Optional vegetables like shredded zucchini can be added for moisture and nutrition.
The batter is spread thinly on a hot skillet with a little oil, cooking until edges lift and bottoms turn golden brown, then flipped to cook through. The pancakes develop a crisp exterior with a tender interior and a mildly spicy flavor profile.
These pancakes are typically served hot with condiments such as ketchup, chutneys, or sriracha for dipping or spreading. They make for a satisfying breakfast or snack option rich in plant protein and fiber.
Ingredients
- 1 cup chickpea flour garbanzo bean flour, or besan (gram flour)
- 1 1/2 cups water
- 3/4 teaspoon salt
- 1/4 teaspoon Turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon carom seeds ajwain or cumin seeds
- 1/2 cup onion red, finely chopped
- 1 hot green chile finely chopped (remove seeds to reduce heat)
- 1/4 cup cilantro packed chopped
- 1 to 2 tablespoons safflower oil divided, plus 1 teaspoon
optional additions:
- 1/2 cup zucchini optional, shredded or other vegetables
- 1/8 tsp kala namak kala namak, Indian black salt
Instructions
- In a bowl, combine the chickpea flour and 3/4 cup water. Whisk to get a smooth consistency. Whisk in another 1/2 to 3/4 cup water to make a thin lump-free batter. (If using besan, you will need less water to get the same consistency).
- Add the salt, turmeric, cayenne, carom seeds, onion, chile, cilantro, and 1 teaspoon of oil, and mix well. Add zucchini if using. Let the batter sit for 5 minutes.
- Heat a skillet over medium heat. When the skillet is hot, drizzle a few drops of oil on the skillet. Spread the oil using a paper towel. Pour a ladle full (1/4 to 1/3 cup) of the batter onto the skillet. Spread the batter by moving the skillet to make a 6 to 8-inch pancake. Drizzle a few drops of oil on the edges of the pancake.
- Cook until the edges start to leave the pan and the bottom is golden brown, 4 to 6 minutes. Flip and cook for 2 to 4 minutes. Continue to make the rest of the pancakes. Serve hot with ketchup, chutneys or sriracha. Chilla can also be stuffed with roasted veggies or potatoes.
Notes
- Let the batter rest 5 minutes before cooking to improve texture.
- Add shredded vegetables like zucchini for variation and added moisture.
- Serve hot with ketchup, chutneys, or sriracha for enhanced flavor.
- Adjust water quantity to achieve a thin, lump-free batter suitable for spreading.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Calories | 93kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Sodium | 285mg | 12% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 8mg | 1% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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