Besan ka Chilla | High Protein Breakfast | Eggless Omelette | Besan Cheela for Toddlers

besan

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is more nutritious, while all-purpose flour is more readily available.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil is healthier, while vegetable oil is less expensive.

In a large bowl, add 1 and 1/2 cups of besan (gram flour).

Add 1/2 teaspoon of turmeric powder, 1 teaspoon of Kashmiri red chili powder, 1 teaspoon of salt, 1/2 teaspoon of asafoetida (hing), 1 teaspoon of ajwain (carom seeds), and 1 teaspoon of kasuri methi to the besan.

Finely chop and add 1 small onion, 1 piece of ginger, 1 green chili, 1 small grated carrot, 1 piece of finely chopped capsicum, 1 medium-sized finely chopped tomato, and some finely chopped coriander leaves to the bowl.

Gradually pour in about 1/2 cup of water while mixing to form a batter, then add another 1/2 cup of water until the batter is smooth and not too thick or lumpy.

Check the seasoning and add more salt if needed.

Heat a tawa (griddle) on low heat and pour 1 to 2 ladles of batter onto it, gently spreading it into a small pancake shape.

Increase the heat to medium and add a little oil around the edges and on top of the chilla.

Cook for about 2 minutes until the bottom is cooked through, then gently flip the chilla and press it down slightly while it cooks on the other side.

Once cooked, remove the chilla from the tawa and serve hot with spicy tomato chutney and mint chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens