- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 240 ml
- 2 tbsp
- 1 tsp
- ¼ tsp
- ½ tsp
- ¾ tsp
- 2 tbsp
Process
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In a large bowl, whisk the chickpea flour, ground turmeric, ground cumin, and salt together until evenly combined.
Pour in the water gradually while whisking to make a smooth, lump-free batter. The consistency should be like thin pancake batter that coats the back of a spoon. If it is too thick, add water 1 tablespoon at a time.
Stir in the red onion, tomato, green chili, fresh cilantro, and ginger. Mix well and let the batter rest for 5 minutes.
Heat a non-stick or cast-iron griddle over medium heat. Lightly grease it with a few drops of vegetable oil.
Pour about 1/4 cup of batter onto the hot griddle and spread it quickly into a thin circle, about 15 cm wide, using the back of a ladle.
Drizzle a few drops of vegetable oil around the edges. Cook for 2 to 3 minutes until the edges look set and the underside is golden brown.
Flip carefully with a spatula and cook the other side for 1 to 2 minutes until golden and cooked through. Repeat with the remaining batter, greasing the pan lightly between chillas.
Serve hot with chutney or yogurt.
Kitchen notes
Kitchen notes
- The most common mistake is a lumpy batter. Whisk the dry ingredients first, then add water gradually while whisking to keep it smooth.
- The batter should be thin enough to spread easily but thick enough to hold the vegetables. If it is too thick, the chilla will be dense; if too thin, it will tear when flipping.
- A properly heated pan is key: sprinkle a few drops of water on the griddle. If they sizzle and evaporate immediately, the pan is ready. If the pan is too hot, the outside burns before the inside cooks.
- Do not flip too early. Wait until the edges lift slightly and the underside is golden brown; otherwise the chilla will break.
Substitutions
- chickpea flour→mung bean flour or a gluten-free all-purpose flour blend (texture will differ)
- green chili→a pinch of red chili flakes or omit for a milder version
- vegetable oil→any neutral oil such as sunflower or canola
Storage & reheating
Store leftover besan chilla in an airtight container in the refrigerator for up to 3 days. To reheat, place on a lightly greased skillet over medium heat for 1 to 2 minutes per side, or warm in a 160°C oven for 5 minutes. For freezing, layer with parchment paper and freeze for up to 1 month; reheat directly from frozen in a skillet or toaster oven.
FAQ
The questions we get asked most
Why did my besan chilla turn out dense and heavy?
A dense chilla usually comes from a batter that is too thick or from not resting the batter. Measure the water accurately and add more if needed to reach a thin pancake consistency. Letting the batter rest for 5 minutes hydrates the flour and gives a lighter result.
Can I make the batter ahead of time?
Yes, you can mix the batter up to 24 hours in advance and store it covered in the refrigerator. The vegetables may release some water, so stir well and adjust the consistency with a little water before cooking. For best texture, add the chopped vegetables just before cooking.
How do I know when the chilla is cooked through?
The edges will look set and slightly dry, and the underside will be golden brown with a few darker spots. After flipping, the second side should take only 1 to 2 minutes and will feel firm to the touch. If it still looks wet in the center, cook for another minute.
Can I use a different flour if I don't have chickpea flour?
Chickpea flour is essential for the characteristic taste and texture. If you must substitute, mung bean flour works well, but wheat flour will give a very different, more bread-like result. For a gluten-free option, use a chickpea flour blend labeled gluten-free.
Why did my chilla stick to the pan?
The pan was likely not hot enough or not greased properly. Heat the pan over medium heat until a drop of water sizzles, then grease it lightly with oil before pouring the batter. Also, avoid flipping too early; wait until the edges lift easily.
Can I add other vegetables to the batter?
Yes, finely grated carrot, spinach, or bell pepper can be added. If you add watery vegetables like zucchini, grate and squeeze out excess moisture first to prevent the batter from becoming too thin. Adjust the batter consistency with a little extra chickpea flour if needed.
Is besan chilla gluten-free?
Yes, as long as you use pure chickpea flour and do not add any wheat-based ingredients. Chickpea flour is naturally gluten-free. Check the packaging to ensure no cross-contamination if you have a severe gluten allergy.
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