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Vegan Chickpea flour Pancakes - Besan Chilla

This is my Mom’s chilla recipe. It is also known as pudla. The classic Indian pancake made with chick­pea flour is a popular breakfast in North India. These chillas in the simplest form are easy and perfect for breakfast, a snack, or a side flatbread. For a veggie omelet version, add less water for a thicker batter and add leavening such as baking powder and some kala namak for eggy taste. Add finely chopped vegetables such as zucchini. (Recipe from Vegan Richa’s Indian KitchenCopyright © 2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC.)

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 8
Calories: 93 kcal
Course: Breakfast
Cuisine: Indian , Vegan , gluten-free

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
  • 1/4 teaspoon carom seeds ajwain or cumin seeds
  • 1/2 cup finely chopped red onion
  • 1 hot green chile finely chopped (remove seeds to reduce heat)
  • 1/4 cup packed chopped cilantro
  • 1 to 2 tablespoons + 1 teaspoon safflower oil divided
optional additions:
  • 1/2 cup shredded zucchini or other vegetables optional
  • 1/8 tsp indian black salt kala namak

Instructions

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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

  • Nutritional values based on one serving

Nutrition Information

Calories 93kcal (5%) Carbohydrates 9g (3%) Protein 3g (6%) Fat 4g (6%) Sodium 285mg (12%) Potassium 147mg (4%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 75IU (2%) Vitamin C 2.2mg (2%) Calcium 8mg (1%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 93

% 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.