Besan ka Chilla or cheela / pudla is a savory Indian crepe made with gram flour (besan), onions, herbs and spices.
Around here, weekends are when we truly enjoy a leisurely breakfast. There is no rush for school, work, or errands and while my little one plays with her Papa, I can take my time in the kitchen with family favorite breakfast recipes. When I was pregnant and my mom was here for my delivery I was craving pakoras but resisted the urge as they were deep fried and I was trying to avoid heavy foods being so close to my delivery date. Mom being mom wanted to fulfill every craving of mine so she suggested making Besan ka Chilla, savory chickpea flour ‘pancakes’, mixed with vegetables and spices. It hit the spot and my craving was fulfilled!
Besan (chickpea flour) is a common ingredient found in South Asian cuisine. It’s used in desserts, savory snack foods, kadhis and breakfast items. It’s even known for its uses in face masks and massage mixtures. Besan ka Chilla, also called Puda, or Pudla, is popularly known as being the Indian vegetarian omelette (due to its appearance and ability to stuff it with a variety of vegetables.
Making it your own
I like to add in typical pakora ingredients such as chopped green chilies, onions, cilantro, carom seeds and then dip it in hot and sweet ketchup when it comes off the pan. Many people add tomatoes, paneer and even left over saabzi’s giving it their own twist! This can be a complete family breakfast and can be made last minute. It’s gluten free and vegetarian/vegan friendly. When she was a tiny tot, I would serve it to my daughter (without green chillies) rolled up. She would walk around eating it at her pace and I was happy she was getting a healthy breakfast. The recipe can be altered to your spice tolerance and is a great finger food for kids or for adults on the go.
Besan ka Chilla Tips
- Spreading the batter thinner while cooking will result in a softer more pliable cheela, allowing you to roll it up with ease.
- Due to its high content of folate, vitamin B-6 and thiamine, expectant mothers are encouraged to include besan in their diets. In fact, gram flour has more protein, fiber, folate and potassium than regular flour.
- Besan is gluten free and a great alternative to wheat flour.
- Chillas are wonderful for traveling & lunch boxes. They don’t fall apart and taste good even at room temperature.
- 1 cup Besan (chickpea flour)
- ¾ cup water
- 2 teaspoon grated ginger
- ½ cup onion, finely chopped
- 2 small green chilis, finely chopped
- ¼ cup cilantro, chopped
- 1 teaspoon kasoori methi, crushed
- ½ teaspoon turmeric
- ½ teaspoon coriander powder
- ⅓ teaspoon ajwain / carom seeds
- 1 teaspoon salt; adjust to taste
- 2 tablespoons oil or butter
- In a mixing bowl, add the besan, ginger, chopped onions, chilis, cilantro, crushed kasoori methi, ajwain, turmeric, coriander powder, and salt.
- Pour the water in and mix until you reach a smooth batter consistency.
- Let rest for 10 minutes.
- Warm a flat skillet or crepe pan on medium heat and grease or spray it with a teaspoon of oil.
- Pour a heaping ladle of batter in the center of the pan, spreading it out in a circular motion.
- Drizzle ¼ teaspoon oil around the edges of the chilla and let it cook for 1-2 minutes and then flip it over to cook on the other side, repeat with desired amount of chillas.
- Serve hot with coriander mint chutney or ketchup.
Enjoy,
