Besan chilla is one of those simple Indian recipes that proves you don't need meat or a long list of ingredients to make something delicious. These savoury chickpea flour pancakes are packed with onion, tomato, green chilli, ginger, garlic and warming spices. They're quick to prepare, naturally vegetarian and make a brilliant breakfast, light lunch or snack.
I like to add a little extra ginger and garlic to mine for a deeper flavour, with fresh coriander bringing everything together. Serve them hot from the pan with a good chutney and you've got a proper Indian-inspired treat.
About This Besan Chilla Recipe
Besan chilla is a popular Indian pancake made with besan, also known as gram flour or chickpea flour. Unlike traditional pancakes, there's no need for eggs or dairy in the batter. The flour is mixed with water, spices and finely chopped vegetables before being cooked in a hot frying pan until golden.
This version combines cumin and ajwain with turmeric and Kashmiri chilli powder, while fresh ginger and garlic give the pancakes an extra boost of flavour. The trick is to get the batter to the right consistency and spread it thinly in the pan. That way, the chilla cooks through properly and develops lovely golden edges while staying tender in the middle.
You can enjoy them on their own, roll them up for an easy lunch or serve them alongside chutneys and other Indian dishes.
Ingredients
Fresh ingredients are key to getting the best flavour from this Besan Chilla recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.
See recipe card for quantities.
- Gram flour (besan)
- Ground cumin
- Ajwain (carom seeds)
- Kashmiri chilli powder
- Ground turmeric
- Salt
- Onion
- Tomato
- Green chilli
- Fresh ginger
- Garlic
- Fresh coriander
- Water
- Oil or ghee
Step by step photos
Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.
- Step 1: Place the gram flour in a mixing bowl and add the cumin, ajwain, Kashmiri chilli powder, turmeric and salt. Whisk everything together to distribute the spices evenly.
- Step 2: Stir in the chopped onion, tomato, green chilli, grated ginger, garlic and fresh coriander. Mix well so the ingredients are evenly spread throughout the flour.
- Step 3: Gradually pour in the water, whisking as you go to avoid lumps. You want a smooth, pourable batter that is slightly thicker than single cream. Start with 160ml and add more if needed.
- Step 4: Leave the batter to stand for 10–15 minutes. The gram flour will absorb some of the water, and the ginger, garlic and spices will have time to flavour the mixture. Give it another stir before cooking, adding a splash of water if it has thickened too much.
- Step 5: Place a non-stick frying pan over a medium heat and add a little oil or ghee. Swirl it around to coat the base. The pan should be hot enough for the batter to sizzle gently without browning too quickly.
- Step 6: Add a small ladleful of batter to the pan and immediately spread it into a thin circle using the back of the ladle. Keeping the chilla thin helps it cook evenly and develop golden edges.
- Step 7: Leave it for 2–3 minutes, until the edges begin to lift and the underside is golden brown. Drizzle a little oil around the edges if needed.
- Step 8: Carefully turn the chilla over with a spatula and cook for another 1–2 minutes, until the second side is lightly browned and the centre is cooked through. Stack the chillas as you cook them to help keep them warm.
- Step 9: Continue with the remaining batter, adding a little more oil or ghee to the pan between pancakes. The finished chillas should be very soft and easy to fold to use as wraps if you like. Serve immediately with mint and coriander chutney, yoghurt or Indian pickle.
Variations
- Extra spicy: Add another green chilli or increase the Kashmiri chilli powder for more heat.
- Cheesy chilla: Sprinkle grated cheese over the pancake just before folding it in half, allowing the cheese to melt as it finishes cooking.
- Loaded vegetable chilla: Add finely grated carrot, chopped spinach or diced peppers for extra colour and texture. Avoid adding too many watery vegetables, as they can make the batter difficult to cook.
- More garlic and ginger: Increase the fresh ginger and garlic if you enjoy a stronger, more aromatic flavour.
- Kid-friendly: Leave out the green chilli and reduce the chilli powder. You can also make smaller pancakes that are easier to hold and dip.
- Extra crispy: Spread the batter thinly and cook for a little longer over medium heat, adding a small drizzle of oil around the edges.
Equipment
- Mixing bowl
- Whisk
- Chopping board
- Sharp knife
- Grater or garlic press
- Measuring jug
- Ladle
- Non-stick frying pan
- Spatula
Storage
Fridge: Allow leftover chilla to cool, then store in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a frying pan over medium-low heat for a few minutes on each side. This helps bring back some of the golden edges. You can also use a microwave for a softer chilla.
Freezing: Stack the cooled pancakes with baking paper between them and freeze in an airtight container for up to 2 months. Defrost in the fridge before reheating.
Batter: You can prepare the batter ahead, but it may thicken as the gram flour absorbs water. Store it covered in the fridge and stir well before cooking, adding a little water if necessary. For the best texture, cook the chilla soon after preparing the batter.
Top Tip
Don't rush the cooking. Medium heat gives the gram flour time to cook through while allowing the outside to become beautifully golden without burning the garlic or spices.
FAQ
Yes. Besan chilla is an Indian savoury pancake made using gram flour, also known as besan or chickpea flour. It's mixed with water, spices and often chopped vegetables, then cooked in a frying pan until golden.
The batter may be too thin, the pancake may be too large, or the first side may not have cooked long enough. Make sure the underside is set and the edges are beginning to lift before turning it. A good non-stick pan and a little oil also help.
Besan chilla is delicious with mint and coriander chutney, yoghurt, Indian pickle or tamarind chutney. You can also serve it with a cup of masala chai for breakfast or alongside a simple salad for lunch.
Related
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Pairing
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Besan Chilla
Make authentic Indian besan chilla at home with these savoury chickpea flour pancakes, packed with ginger, garlic, fresh vegetables and warming spices. Perfect for breakfast or a light lunch.
Ingredients
- 220g (about 1 3/4 cups) gram flour (besan)
- 1 tsp ground cumin
- 1 tsp ajwain (carom seeds)
- 1 tsp Kashmiri chilli powder
- 1 tsp ground turmeric
- 1 tsp salt, or to taste
- 1 medium onion, finely chopped
- 2 small tomatoes, deseeded and finely chopped
- 2 green chillies, finely chopped
- 4 tsp freshly grated ginger
- 3 garlic cloves, finely grated or crushed
- 4 tbsp fresh coriander, finely chopped
- 320–400ml water, or as needed
- 4 tbsp oil or ghee, plus extra for frying
Instructions
1. Place the gram flour in a mixing bowl and add the cumin, ajwain, Kashmiri chilli powder, turmeric and salt. Whisk everything together to distribute the spices evenly.
2. Stir in the chopped onion, tomato, green chilli, grated ginger, garlic and fresh coriander. Mix well so the ingredients are evenly spread throughout the flour.
3. Gradually pour in the water, whisking as you go to avoid lumps. You want a smooth, pourable batter that is slightly thicker than single cream. Start with 160ml and add more if needed.
4. Leave the batter to stand for 10–15 minutes. The gram flour will absorb some of the water, and the ginger, garlic and spices will have time to flavour the mixture. Give it another stir before cooking, adding a splash of water if it has thickened too much.
5. Place a non-stick frying pan over a medium heat and add a little oil or ghee. Swirl it around to coat the base. The pan should be hot enough for the batter to sizzle gently without browning too quickly.
6. Add a small ladleful of batter to the pan and immediately spread it into a thin circle using the back of the ladle. Keeping the chilla thin helps it cook evenly and develop golden edges.
7. Leave it for 2–3 minutes, until the edges begin to lift and the underside is golden brown. Drizzle a little oil around the edges if needed.
8. Carefully turn the chilla over with a spatula and cook for another 1–2 minutes, until the second side is lightly browned and the centre is cooked through.
9. Continue with the remaining batter, adding a little more oil or ghee to the pan between pancakes. Serve immediately with mint and coriander chutney, yoghurt or Indian pickle.
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