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Besan Chilla

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Besan Chilla

Crispy and crunchy Besan ka puda – Indian way of making pancakes by combining gram flour with fresh veggies and spices.

Ingredients

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    1½ cup Chickpea flour (besan)
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    ½ small Onion chopped
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    2 tablespoons Carrots shredded
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    ¼ cup Spinach leaves chopped
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    2 tablespoons Red Bell pepper finely chopped
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    ½ teaspoon Turmeric powder
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    ½ teaspoon Cumin powder
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    ½ teaspoon Coriander powder
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    Salt to taste
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    2-3 tablespoons Oil to cook the cheela
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    ¾ cup Water add a tablespoon more if needed

Method

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    Add chickpea flour (besan) to a large mixing bowl.
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    Add in all the other ingredients – onions, fresh spinach leaves, carrots, red bell pepper, coriander leaves, cumin powder, salt, and pepper to the bowl. Mix well until combined.
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    Slowly pour in water, whisking all the time to make a smooth lump-free batter.
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    Before cooking, allow the besan puda batter to rest, uncovered, for 10 minutes. Meanwhile, heat the skillet.
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    Grease the skillet with oil. Scoop 1/4 cup of the batter onto the skillet and spread it around. Cook on a medium-low flame until the bubbles cover the besan cheela surface, about 2 minutes.
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    Gently run a spatula under the besan cheela. Make sure it is not stuck to the pan and then flip it over.
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    Cook until the other side is lightly browned. Remove and serve. Repeat until all the batter is used.
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    Serve hot!