Recipe courtesy of Maneet Chauhan

Besan Chilla

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The chickpea crêpe known as besan chilla is the perfect traditional North Indian breakfast. Packed with satisfying vegetables and spices, the dish also works as a side, vegetarian main course or a snack. The best part is that your favorite vegetables or proteins can make an appearance in the crêpe. The chutney is the perfect dipping sauce (although ketchup also works great).
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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
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Ingredients

Green Chutney:

Directions

  1. Mix the besan, rice flour, ginger-garlic paste, turmeric, ajwain, chili powder, garam masala, fenugreek and salt to taste in a large bowl. Add 1/2 cup water and whisk to form a smooth batter. Add the onions, tomato, carrot, spinach, green bell pepper, cilantro and chile and mix well.
  2. Heat a nonstick skillet or a cast-iron griddle over medium heat. Pour a ladleful of batter onto the pan and spread with the back of the ladle. Pour a teaspoon of ghee over the chilla. Allow to cook on medium heat until the edges start to brown and the top looks dried, 3 to 4 minutes. Flip the chilla and cook the side until the edges brown, 2 to 3 minutes.  
  3. Repeat with the remaining batter and ghee. Serve with green chutney. 

Green Chutney:

  1. Combine all the ingredients in a blender and blend until smooth.

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