Easy chilla recipe made with gram flour, also known as chickpea flour. Besan chilla (cheela) are Indian savory chickpea flour pancakes or crepes with a delicious mix of ingredients and spices. Naturally gluten-free and vegan!
A Note From Kristen
I make besan chilla whenever I want something fast, savory, and satisfying without much planning. These chickpea flour pancakes come together with a handful of spices and whatever veggies I have on hand, and they always cook evenly with a crisp edge and soft center. They are naturally gluten-free and vegan, but what I really love is how versatile they are. They work as an easy breakfast, a quick lunch, or a simple snack with chutney. This is my go-to version when I want something dependable, flavorful, and ready in minutes. I hope you enjoy!
~Kristen
5-Stars From Our Readers
“Super recipe, made the best yet savoury flavoured and flexible wraps.”
— Jeanette E
“Excellent recipe, I didn’t have any cilantro so I replaced it for chopped parsley, and it was amazing!”
— Bianka Ureña
What is Besan Chilla?
Chilla, also known as besan chilla, besan ka chilla, cheela, or pudla, are savory gram flour flour pancakes or crepes originating in India. Gram flour is also known as chickpea flour or garbanzo bean flour. Chilla makes a great snack or meal all on its own!
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make Besan Chilla
- In a large bowl, combine the chickpea flour, cilantro, cumin, garlic, ginger, onion, turmeric, salt, and tomatoes. Mix until everything is evenly blended.
- Slowly add the water while stirring to form a smooth, lump-free batter.
- Warm a tawa, crepe pan, or nonstick or cast iron skillet over medium heat. Lightly coat the surface with a little oil.
- Pour a ladle of batter into the center of the pan. Tilt and swirl the pan so the batter spreads into a thin, even circle.
- Cook for a few minutes until the edges turn golden and the surface bubbles have popped and faded. Flip and cook the second side until golden. Repeat with the remaining batter.
- Serve warm and enjoy!
Serving Ideas
- Chutney makes an excellent side for chilla. I’m partial to green chutney.
- Cheela is also great served alongside salads to make it more of a filling meal. It’s especially excellent with a spinach salad.
- You can make a yummy quesadilla by melting some cheese inside chilla.
- Fill pudla with beans, vegetables and a drizzle of a favorite condiment for a fabulous wrap recipe.
- Serve alongside a good curry or dal, much like you would with naan or papadum.
- Some people love to dip childa in ketchup (yes, ketchup!).
Kristen’s Top Tips
- The ingredients in this recipe allow for plenty of customization. As long as you have gram flour and water as the base, you are good to go.
- Try add-ins like chopped bell pepper, shredded carrots, thinly sliced green chiles, grated potato, or a handful of your favorite pre-cooked vegetables.
- Add heat with red chili flakes or red chili powder, or change the flavor by mixing in a favorite spice blend.
- Chickpea flour brands vary and may make the batter thicker or thinner. Adjust the water or flour as needed until it resembles a thin pancake or crepe batter.
- A ladle is usually the right amount to fill a standard pan. If you do not have one, use about 1/2 cup of batter.
Storage and Reheating
Besan ka chilla tastes best warm and fresh, but you do have two other options! You can make the batter ahead of time and store in the refrigerator for up to 3 days before cooking and enjoying. Another option is to store the cooked chilla in an airtight container or wrapped in foil, in the refrigerator for up to one week. To reheat, place in a skillet over medium heat, cover and cook until warm throughout.
More Chickpea Flour Recipes You Might Like
Besan Chilla
Ingredients
- 1 cup gram flour chickpea flour, garbanzo bean flour
- ¼ cup fresh cilantro chopped
- ¼ cup tomatoes chopped
- ¼ cup green onions chopped, approx. 2 green onions
- ½ inch knob fresh ginger root grated
- 1 garlic clove minced or grated
- ½ teaspoon cumin seeds
- ½ teaspoon salt
- ¼ teaspoon ground turmeric
- 1 cup water adjust as needed to make a thin crepe-like batter
Instructions
- In a large mixing bowl, combine the flour, cilantro, tomatoes, onion, ginger, garlic, cumin, salt, and turmeric. Mix until well combined.
- Pour the water into the dry ingredients, then whisk until you have a smooth batter.
- Heat a skillet over medium heat, spray or drizzle a touch of oil, then using a ladle, take a ladleful of batter and pour it into the center of the heated pan. Tilt the pan until the batter covers the bottom of the pan and forms a thin circle.
- Cook for 2-3 minutes or until the edges are golden and the bubbles on top of the batter have popped or disappeared. Flip and cook another 2-3 minutes, or until golden. Repeat with remaining batter.
- Enjoy!
Delicious! Doubled the recipe and used a 6″ non stick pan as I wanted smaller ones. Will make again for sure.
I really appreciate you taking the time to share! I’m so happy you enjoyed this recipe! 🙂
I was looking for recipes with chickpea flour and havent been a fan of chickpea scramble. This was the perfect recipe I needed. I kept the spices and ingredients simple and it’s so delicious! The only thing was I had to leave them cooking on each side a little bit longer but other than that I will be making this more often 😊
I’m so very happy to hear it! Thank you for sharing. 🙂
Great recipe.
I used some cut up kimchi and dried mustard.
Put it into a 450 degree oven after spreading it onto a preheated cast iron pan.
We eat this almost every night now!!!!!
Works so well on a WFPBNO diet!
Thanks
super recipe, made the best yet savoury flavoured and flexible wraps
So happy to hear that! Thank you for sharing. 🙂
Excellent recipe, I didn’t have any cilantro so I replaced it for chopped parsley, and it was amazing!
I’m so happy to hear that! Thank you for sharing. 🙂
Oh gosh!!!!! My son loves it, I love it! Amazing!!!!
I’m so happy to hear that! Thank you for sharing. 🙂
This is the perfect breakfast for dinner kind of recipe! Made these with a side of bacon and a salad and it was perfect!
These chilla (in Hindi) or in Gujarati (another Indian language) we call it PUDLA are staple in my house. We enjoy a lot, so tasty, healthy and so easy to make. Beautiful pictures!!
I’ve never heard of these before but I love chickpea flour. Can’t wait to make these for our Saturday curry night!
Omg these chickpea pancakes turned out to be so delicious! I loved how tender and savory they were!