Besan Chilla (Savory Chickpea Pancake)
Crispy, protein-loaded savory pancakes made from chickpea flour and spices — a 20-minute vegan Indian breakfast with a high protein punch per serving.
10mPrep
15mCook
3Servings
200Calories
12gProtein
Ingredients
- 1 cupschickpea flour (besan)
- 1 mediumonion, finely diced
- 1 mediumtomato, finely diced
- 1 wholegreen chili, minced
- 1 tspginger, grated
- 1 tspcumin seeds
- 1 tspturmeric
- 1 tspred chili powder
- 1 tbspoil
- 1 tspsalt
Ingredients
- 1.5 cups chickpea flour (besan)
- 0.5 medium onion, finely diced
- 0.5 medium tomato, finely diced
- 1 whole green chili, minced
- 0.5 tsp ginger, grated
- 0.5 tsp cumin seeds
- 0.25 tsp turmeric
- 0.5 tsp red chili powder
- 2 tbsp oil
- 0.75 tsp salt
Instructions
- Whisk besan with all vegetables, spices, and salt in a bowl.
- Add water gradually to make a smooth, pourable batter (consistency of dosa batter).
- Heat a non-stick pan over medium heat; brush with oil.
- Pour a ladleful of batter and spread into a thin circle.
- Drizzle oil around the edges; cook 2–3 minutes until edges crisp.
- Flip and cook other side 2 minutes until golden.
- Serve with green chutney or yogurt.