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Besan Chilla
Benchi

Besan Chilla Recipe (2 Ways)

Besan cheela with veggies: Lots of veggies are added to the batter, just like the classic chilla recipe. It is usually served as a breakfast with chai or chutneys like green chutney, tamarind date chutney, or ketchup.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Indian
Calories: 234
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 cup Besan (gram flour)
  • ¼ teaspoon Ajwain (Carom seeds)
  • 1 teaspoon Red chili powder
  • 1 teaspoon Coriander powder
  • ¼ teaspoon Turmeric powder
  • ¼ teaspoon Garam masala
  • 1 small Green chili (chopped)
  • ¼ cup Tomato (finely chopped)
  • 1/3 cup Red onion (finely chopped)
  • ¼ cup Spinach (Palak) (finely chopped)
  • ¼ cup Capsicum (Green bell pepper) (finely chopped)
  • ¼ cup Carrots (grated)
  • 2 tablespoons Cilantro or coriander leaves (finely chopped)
  • ¼ cup Plain yogurt
  • 1 ½ cups Water
  • Oil (to shallow fry cheela)

Equipment

  • pan or tawa

Method
 

Instructions
  1. In a bowl, add besan, carom seeds, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.
  2. Add all the vegetables (onion, tomato, spinach, carrot, capsicum, green chili, cilantro) to the bowl and mix until the vegetables are coated evenly with the flour mixture.
  3. Stir in yogurt, then gradually add water while mixing to make a lump-free batter. Be sure to add water slowly to avoid lumps. The batter should have a runny consistency; adjust the water as needed. Taste the batter to check for salt.
  4. Heat a pan or tawa over medium heat. Once hot, drizzle about 2 teaspoons of oil and let it heat up. Pour a ladleful of batter onto the pan and spread it out to form a round pancake shape. Allow the cheela to cook on one side for about 2 minutes or until golden brown.
  5. Drizzle some oil on top and edges, then use a spatula to flip it over. Cook the other side for 1-2 minutes until cooked through.
  6. Once both sides are cooked and golden brown, remove the besan chilla from the pan and transfer it to a plate. Serve hot and enjoy!