Best Besan Ka Chilla Recipe

Ever thought about turning your breakfast game up a notch? Let me tell you about my go-to savory treat that’s just as fun to make as it is to eat: spicy, crispy besan chillas!

I adore preparing a quick and nutrient-packed meal such as besan ka chilla. Composed of nature’s most delicious ingredients—gram flour, onions, and tomatoes—its main flavor comes from carom seeds, with a good amount of heat from the green chilies that are chopped up and mixed into the batter.

The batter, which is thin and a little runny, is poured directly onto the skillet over a flame that has been turned down to low.

Ingredients

• Besan (gram flour): Rich in protein and fiber; offers a nutty flavor.
• Onion: Provides sweetness and crunch; good source of antioxidants.
• Tomato: Adds tangy flavor; high in vitamin C and antioxidants.
• Green Chilies: Brings heat and spice; contains capsaicin for metabolism.
• Carom Seeds: Adds a hint of spice; aids digestion.
• Coriander Leaves: Fresh, citrusy flavor; rich in vitamins A, C, and K.

Ingredient Quantities

• 1 cup besan (gram flour)
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1-2 green chilies, finely chopped
• 1/4 cup chopped fresh coriander leaves
• 1/2 teaspoon carom seeds (ajwain)
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Water, as needed
• Oil for cooking

How to Make this

1. In a big mixing bowl, combine 1 cup of besan (gram flour).

2. Mix in the very small pieces of onion, tomato, and green chilies.

3. Mix the chopped coriander leaves, carom seeds, turmeric powder, red chili powder, and salt to taste.

4. Add water to the mixture slowly while stirring non-stop. Stop the water addition once you have a uniformly smooth batter. This batter is supposed to have a consistency similar to pancake batter.

5. Place a non-stick tawa or frying pan over medium heat and mist it lightly with oil.

6. Using a ladle, pour the batter into the middle of the pan. Swirl it around from the center outward to make a round, thin chilla.

7. Pour a small amount of oil around the edges and on top of the chilla.

8. Preparation takes about 2-3 minutes, and you will know they are ready when the edges start to lift and the bottoms are golden brown. Now it is time to flip the chilla and cook the other side for just another 2 minutes.

9. When both sides are cooked and golden, remove it from the pan.

10. Serve piping hot alongside chutney or yogurt. Continue the procedure with the rest of the batter.

Equipment Needed

1. Big mixing bowl
2. Measuring cups and spoons
3. Chopping board
4. Knife
5. Ladle
6. Non-stick tawa or frying pan
7. Spatula
8. Spray bottle or brush for oil
9. Serving plate

FAQ

• Q: Can I make besan ka chilla without onions or tomatoes?
  A: Yes, you can skip onions and tomatoes or substitute them with other vegetables like grated carrots, spinach, or capsicum.
• Q: Is there a gluten-free version of this recipe?
  A: Besan or gram flour is naturally gluten-free, making besan ka chilla a great option for those with gluten sensitivity.
• Q: How can I make my chilla crispier?
  A: To make chilla crispier, use a non-stick pan, spread the batter thinly, and cook on medium heat with a bit of oil.
• Q: Can I prepare the batter in advance?
  A: Yes, you can prepare the batter a few hours in advance and keep it refrigerated. Just give it a good stir before using.
• Q: Is there a substitute for carom seeds?
  A: If carom seeds are not available, you can use cumin seeds; however, the flavor profile will be slightly different.
• Q: How do I ensure the chilla doesn’t stick to the pan?
  A: Make sure the pan is well-heated before adding the batter, and use a non-stick or well-seasoned cast iron pan with a bit of oil.
• Q: Can I use any other flour besides besan?
  A: While besan is traditional, you can experiment with other flours, like rice flour, for variation, but the taste and texture will change.

Best Besan Ka Chilla Recipe Substitutions and Variations

You can use chickpea flour as a substitute instead of besan (gram flour).
You can use jalapeños instead of green chilies; they work well in this recipe. If you don’t have either, feel free to leave them out. You’ll still have a really flavorful chilla that’s a little on the less spicy side.
If you cannot obtain coriander leaves, do not worry. You can substitute them with parsley, or, if you have neither, you can simply omit them.
A small pinch of dried thyme can take the place of carom seeds (ajwain) and gives a similar flavor profile.
Paprika can be used instead of red chili powder for a less spicy substitute, or cayenne pepper for more heat.

Pro Tips

1. Rest the Batter: Allow the batter to rest for about 10-15 minutes before cooking. This rest period helps the ingredients to meld nicely and the besan to hydrate better, resulting in a more flavorful and cohesive chilla.