Looking for a wholesome, quick-fix meal that doesn’t compromise on taste? This easy Besan Chilla (Savory Gram Flour Pancake) recipe is your answer! Packed with protein, fiber, and bold Indian spices, besan chilla is a beloved comfort food that fits perfectly into breakfast, brunch, or even a light dinner. Whether you’re craving a healthy start to your morning or need a satisfying vegetarian snack, this versatile dish brings flavor, nutrition, and simplicity together on one plate.
Made from gram flour (besan), finely chopped vegetables, and a blend of aromatic spices, this recipe is not only gluten-free and vegan but also incredibly customizable. Add spinach for extra greens, grated carrots for natural sweetness, or green chilies for a spicy kick—each variation brings something new to the table.
So why settle for boring meals when you can whip up a delicious, crispy, golden-brown besan chilla in under 20 minutes? Serve it alongside zesty chutney, cooling yogurt, or wrap it up with a spoonful of tangy pickle for a satisfying and flavorful bite. Once you try it, it’s sure to become a regular star in your meal rotation!
Here I am sharing two methods.
1. Vegetable-Loaded Besan Chilla
This wholesome version of besan chilla is generously packed with colorful vegetables like onions, tomatoes, bell peppers, grated carrots, and spinach. Moreover, the finely chopped veggies not only boost the nutritional value but also bring texture and flavor to every bite. As a result, this dish becomes a perfect choice for busy mornings. Typically, it’s enjoyed with a hot cup of masala chai and complemented by chutneys like spicy green coriander-mint, tangy tamarind-date, or even classic tomato ketchup. It’s an energizing, fiber-rich start to your day!
2. Paneer-Stuffed Besan Chilla
In this variation, a plain besan chilla acts as a wrap or base, similar to a dosa. What sets it apart is the delicious paneer filling inside. Sauté paneer with veggies and spices, stuff into chilla, fold, and serve for a quick, protein-rich, satisfying dinner.
About This Recipe
- Regional Names: Commonly known as Besan Puda or Pudla in Gujarati and Punjabi households, this savory pancake is a staple in many North Indian kitchens.
- Vegan Omelette Alternative: Looking for an egg-free omelette? Add a small amount of baking soda to the besan mixture to help it turn light and fluffy. It creates a soft, airy texture that mimics the fluffiness of traditional omelettes—completely plant-based!
- Alternate Spelling: You may also come across it as Cheela or Besan ka Cheela, depending on the region and dialect.
- Gluten-free chickpea flour chilla is rich in protein, fiber, and nutrients—perfect for any healthy meal of the day.
Ingredients For Besan Chilla
- 1 cup Chickpea Flour (Besan) – the main ingredient that forms the base of the batter.
- ¼ teaspoon Carom Seeds (Ajwain) – adds a subtle aroma and aids digestion.
- 1 teaspoon Red Chili Powder – for a touch of heat and color.
- 1 teaspoon Ground Coriander – enhances the earthy flavor of the batter.
- ¼ teaspoon Turmeric Powder – lends a golden hue and a gentle, earthy flavor to the batter.
- ¼ teaspoon Garam Masala – adds warmth and depth of flavor with its aromatic spice blend.
- Salt, as per your preference, to balance all the flavors.
- 1 small Green Chili, finely chopped – for a sharp, spicy kick.
- ¼ cup Finely Diced Tomatoes – provides freshness and a slight tang.
- ⅓ cup Finely Chopped Red Onions – for crunch and sweetness.
- ¼ cup Finely Chopped Spinach (Palak) – adds a nutritious green boost.
- 1 cup Finely Chopped Green Capsicum – brings a subtle crunch and a hint of sweetness to the mix.
- ¼ cup Grated Carrots – adds natural sweetness and color.
- 2 tablespoons Chopped Fresh Coriander Leaves (Cilantro) – for a burst of herbal freshness.
- ¼ cup Plain Curd (Yogurt) – makes the batter smoother and enhances the taste.
- 1½ cups Water – adjust as needed to achieve a smooth, pourable batter.
- Oil, for shallow frying – to cook the chillas until crisp and golden.
Recipe 1: Besan Chilla (With Veggies)
- One-Bowl Batter: Simply combine all the ingredients in a single mixing bowl—no separate prep steps needed. Quick, easy, and mess-free!
- Fast & Hassle-Free: This recipe requires no soaking or fermentation. The batter is ready in about 20 minutes, making it an ideal choice for busy mornings.
- Perfect for lunchboxes, this chilla remains tasty when cool—easy, nutritious, and great for kids or quick meals anywhere.
How To Make Besan Chilla Recipe
1) In a bowl, mix besan, carom seeds, turmeric, chili, coriander, garam masala, and salt until all spices are evenly combined.
2) Add the Veggies: Toss in the chopped vegetables—onions, tomatoes, spinach, carrots, capsicum, green chilies, and coriander leaves. Therefore, stir well to ensure the veggies are evenly coated with the spiced flour, allowing the flavors to blend thoroughly.
3) First, add the yogurt to the flour and vegetable mixture and mix well. Then, gradually pour in water while stirring continuously to create a smooth, lump-free batter.
4) Adjust Consistency: Continue adding water gradually until the batter reaches a flowing, pourable consistency. Taste and adjust salt if needed.
5) Preheat and Pour: Heat a non-stick pan or tawa on medium flame. Once hot, drizzle about 2 teaspoons of oil. Scoop some batter onto the center of the hot pan and gently swirl it outward with the back of the ladle to form a round, even circle.
6) Cook and Turn: Allow the chilla to cook for about 2 minutes, or until the underside is golden and firm. Drizzle a little oil around the edges and on top, then carefully turn it over with a spatula to cook the other side. Cook the other side for 1–2 minutes until it turns golden and crisp.
7) Ready to Serve: Once both sides are nicely cooked and golden, transfer the chilla to a serving plate. Serve hot with chutney, curd, or ketchup, and enjoy your healthy meal!
Recipe 2: Besan Chilla (With Paneer Stuffing)
- Simple Seasoned Batter: The base chilla mixture is lightly spiced and enhanced with a touch of semolina (rava), which gives it a delightful crispness once cooked.
- No-Cook Paneer Filling: Freshly grated paneer is combined with chopped vegetables and basic spices to create a quick, flavorful filling that requires no cooking.
- Flavor Boost with Schezwan Sauce: A layer of Schezwan sauce is spread over the chilla before adding the paneer mix. This fiery addition infuses the chilla with a punch of bold flavor that’s both vibrant and crave-worthy.
- This besan chilla is rich in protein, fiber, and healthy fats—perfect for a hearty, balanced, and satisfying meal.
Ingredient Notes
- Gram Flour (Besan): Always opt for fresh besan, as it tends to go stale quickly and can develop an unpleasant bitterness.
- Semolina (Rava/Sooji): A small quantity helps enhance the texture, giving the chilla a lovely crisp edge.
- Yogurt: Adds a mild tang to the batter. You can swap it with one pureed tomato if you want a slightly different taste profile.
- Vegetables: I’ve added onions, carrots, and capsicum here, but you can mix it up with cabbage, colorful bell peppers, spinach, grated beets, or any leafy greens of your choice.
- Green Chilies: Adjust according to your spice level. Skip them entirely if you’re cooking for kids or prefer a milder version.
- Coriander Leaves (Cilantro): Brings a pop of freshness and herby aroma to the dish.
- Red Chili Powder: Use as per your heat preference for that extra kick.
- Dried Fenugreek Leaves (Kasuri Methi): Crush it between your palms before using to release its distinctive aroma and depth.
- Roasted Cumin Powder: Adds earthy warmth. You can make it at home by dry roasting cumin seeds until deep brown, then grinding them.
- Dried Mango Powder (Amchur): Introduces a hint of tang and enhances the chilla with a flavorful, zesty note.
- Schezwan Chutney: I’ve used store-bought for convenience, but feel free to replace it with garlic chutney, green chutney, or even spicy thecha for a unique twist.
How To Make Besan Chilla With Paneer Stuffing?
Prepare the Batter:
1, 2) In a mixing bowl, add gram flour (besan), a small amount of semolina (sooji), salt, turmeric, and a pinch of asafoetida (hing). Stir until well combined.
3, 4) Gradually pour in the yogurt and water while whisking continuously to ensure a smooth batter without any lumps.
5) The final mixture should have a pourable, flowing consistency, not overly thick or watery.
6) Cover the bowl and allow the batter to rest for 15 minutes so the flavors meld and the texture improves. This resting time allows the flavors to blend while you work on the stuffing.
Make the Paneer Filling:
1) In a bowl, mix grated paneer, carrots, onions, bell peppers, green chilies, and coriander to prepare the flavorful stuffing.
2) Season the mixture with salt, black pepper, red chili powder, crushed kasuri methi, roasted cumin powder, and amchur. Mix everything until evenly incorporated.
Assemble & Cook the Paneer Besan Chilla:
1) Warm a cast-iron or non-stick tawa over medium flame. Add a teaspoon of oil and use a paper towel or spatula to spread it evenly over the surface.
2) Pour about two ladles of batter in the center of the pan and gently spread it outward using the back of the ladle to form a thin, circular layer similar to a dosa.
3) Drizzle a little oil around the edges and across the surface. Allow it to cook until the surface begins to firm up and lose its raw appearance.
4) Once the top looks dry but isn’t fully cooked, evenly spread about a tablespoon of Schezwan sauce across the surface.
5) Add a generous amount of the paneer stuffing over the sauce and press lightly with a spoon to help it stick to the chilla.
6) Then, cover and cook for a minute until the base turns crisp and golden brown.
7, 8) Carefully release the edges and bottom using a spatula and fold the chilla like a dosa into thirds. Serve hot and enjoy the spicy paneer-stuffed delight!
Serving Ideas For Besan Chilla:
- Chutneys: Pair the vegetable besan chilla with an assortment of flavorful dips like fresh mint chutney, sweet-sour tamarind chutney, or spicy tomato relish to enhance the taste.
- Yogurt: Serve alongside a bowl of plain curd or cooling raita for a refreshing contrast to the spices in the chilla.
- Pickles: Complement your chilla with a burst of tanginess from traditional Indian pickles like mango or carrot achar for an extra flavor punch.
Expert Tips
- Use fresh besan to avoid bitterness and ensure your chilla has the best flavor and texture.
- Add Water Slowly: Pour water in small portions while mixing the batter to control the texture and avoid lumps, ensuring a silky-smooth consistency.
- Let the Batter Rest: Rest the prepared batter for at least 15 minutes. This enhances the flavor, improves the texture, and makes the chilla easier on the stomach.
- Keep the Flame Medium: Cook the chilla over medium heat to allow even cooking throughout without charring the outside.
- Use a preheated, seasoned cast iron or non-stick pan to avoid sticking and ensure crisp, evenly cooked besan chilla.
- Add Oil to the Edges: While cooking, drizzle a few drops of oil along the edges to get golden, crispy sides and to make flipping easier.