Three besan chilla next to bowls of dips

Besan chilla

Name: Besan chilla
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes 3-4 (depending on size)
Cuisine: Indian
Ingredients: 120g gram (chickpea) flour; ½ tsp ajwain (carom seeds); ¾ tsp garam masala; ¾ tsp ground cumin; ⅛ tsp ground turmeric; 1 small onion finely chopped; 1 small tomato finely chopped; 1 green chilli finely chopped; 1 tsp grated ginger; small handful of coriander finely chopped; 1 tbsp vegetable oil or ghee, as needed; mango chutney and tamarind yogurt

Renu Bhardwaj

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Makes 3-4 (depending on size)

Easy

Prep: 15 mins

Cook: 10 mins

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Make these savoury Indian pancakes to serve with your favourite chutneys for breakfast. Naturally gluten-free, they're made with gram flour, veg and spices

Dairy-free

Egg-free

Gluten-free

High-fibre

Low sugar

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

120g gram (chickpea) flour
½ tsp ajwain (carom seeds)
¾ tsp garam masala
¾ tsp ground cumin
⅛ tsp ground turmeric
1 small onion

finely chopped
1 small tomato

finely chopped
1 green chilli

finely chopped
1 tsp grated ginger
small handful of coriander

finely chopped
1 tbsp vegetable oil

or ghee, as needed

To serve

mango chutney and tamarind yogurt

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Nutrition: Per serving

kcal309
fat9g
saturates1g
carbs37g
sugars4g
fibre9g
protein15g
salt4.93g

Method

step 1

Put the gram flour, 2 tsp salt and the spices in a bowl, then mix to combine. Stir in the onion, tomato, chilli, ginger and coriander. Pour in 150ml water and mix until you have a thick but pourable batter. Add up to 80ml more water if needed.
step 2

Heat a tawa or non-stick large frying pan over a high heat and, once hot, reduce the heat to medium and add some of the oil or ghee. Stir the batter, then ladle 2 tbsp into the centre of the pan. Spread it out into a thin pancake. Cook until the edge begins to lift from the pan, about 1-2 mins. Flip and press down gently using a spatula. Fry until golden spots appear and it is cooked through, about 1-2 mins.
step 3

Repeat with the remaining oil and batter, ensuring the pan remains stays hot but not too hot, to avoid burning. Serve with chutneys and masala tea.

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