Besan Chilla
Make an easy besan chilla recipe with chickpea flour, spices, and veggies for a quick vegan and gluten-free savory pancake!
Servings: 6
Calories: 82kcal
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!
Video
Notes
Storage and Reheating
Besan ka chilla is best enjoyed warm and fresh, but you do have a few storage options. You can prepare the batter ahead of time and keep it in the refrigerator for up to 3 days before cooking. You can also store cooked chilla in an airtight container or wrapped in foil in the refrigerator for up to one week. To reheat, place a chilla in a skillet over medium heat, cover, and warm until heated through.
Nutrition
Serving: 1chilla | Calories: 82kcal | Carbohydrates: 13g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 210mg | Potassium: 208mg | Fiber: 2g | Sugar: 2g | Vitamin A: 149IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
