Besan Cheela | Besan Chilla Recipe

Besan cheela is a savoury pancake loaded with nutrition. High protein and vegan breakfast option.

Course Breakfast

Cuisine Indian, North Indian/ UP

Keyword Besan Cheela, Besan Chilla

recipe Indian breakfast

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 171kcal

Take 1 cup chickpea flour in a bowl. Add spices turmeric powder, cayenne, salt, carrom seeds, ginger garlic paste or minced.
Add upto 1 cup water to form a smooth batter without lumps. Mix well.
Now add finely chopped onion, green chilli and chopped cilantro leaves. You can also add other veggies like finely chopped tomato, grated carrot.
Heat a tawa or a skillet Apply some oil on it. Now spread one or two ladles of batter on it. Spread it out to form a thin crepe.
Cover and cook for a minute till you see bubbles forming on top and the cheela getting cooked.
Using a flat spatula flip the cheela and cook on the other side till slightly browned.
Your besan cheela is done.
Serve it hot with tomato ketchup or green chutney. Enjoy.

Ensure that you mix the besan well to avoid having any lumps. Use good quality and fresh besan.
If you are planning to store the leftover besan batter then do not add any veggies to the batter. Just add spices and form the batter with oil. Before cooking add finely chopped veggies and cook.
These get roasted very well on iron tawa or skillet. I cover it while cooking so that it gets cooked evenly while still staying crispy outside.
Chop the veggies finely to avoid large lumps in the crepe.
This batter is unfermented hence it very quick. Just mix and use.
Besan cheelas taste the best when hot. But you can make them ahead of time. Allow them to cool completely and then store in air tight container. Microwave or heat on a skillet before serving.
Serve hot with chutney or ketchup.