Besan Chilla Recipe – Authentic Indian Chickpea Flour Pancakes with Ajwain

Last Updated on 2 months by Neha Deshmukh

Besan Chilla Recipe – Authentic Indian Chickpea Flour Pancakes with Ajwain

Introduction

Oh, Besan Chilla! These savory chickpea flour pancakes are a staple in my family, and honestly, a lifesaver on busy weeknights. They’re quick, easy, and incredibly satisfying. I first made these when I was a student, craving something comforting and flavorful that didn’t require hours in the kitchen. Now, I’m sharing my go-to recipe with you – complete with all the tips and tricks I’ve learned over the years! Get ready for a delicious, healthy, and totally customizable treat.

Why You’ll Love This Recipe

These aren’t just pancakes; they’re a little pocket of Indian sunshine! Besan Chilla is packed with flavor, naturally gluten-free (with a simple swap, see variations!), and incredibly versatile. They’re perfect for breakfast, a light lunch, or even a quick dinner. Plus, they come together in under 20 minutes – seriously!

Ingredients

Here’s what you’ll need to whip up a batch of these golden beauties:

• 1 cup Besan (Chickpea Flour) – about 120g
• 2 tbsp Sooji (Semolina) – about 16g
• 1 tbsp Rice Flour – about 8g
• ¼ tsp Turmeric Powder – about 1g
• 1 tsp Salt – about 6g
• ¼ tsp Ajwain (Carom Seeds) – about 1g
• ¼ cup Yogurt – about 60ml (plain, full-fat or low-fat works)
• 1 cup Water – about 240ml
• 1 tsp Grated Ginger – about 3g
• 5 sprigs Cilantro (chopped) – about 15g
• Green Chillies (to taste) – finely chopped
• 3 stalks Green Onions (chopped) – about 30g
• ⅛ tsp Baking Soda – about 0.5g
• Oil (for frying) – any neutral oil like sunflower or vegetable

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Besan (Chickpea Flour): Protein Powerhouse & Texture

Besan is the star of the show! It gives the chilla its lovely texture and a good dose of protein. Make sure yours is fresh for the best flavor.

Sooji (Semolina): Adds a Subtle Crunch

The sooji adds a delightful little bit of texture. It’s not essential, but I love the subtle crunch it brings. If you don’t have it, you can skip it, but it does elevate the chilla.

Ajwain (Carom Seeds): Digestive Benefits & Flavor Profile

Don’t skip the ajwain! These tiny seeds aren’t just about flavor; they’re also fantastic for digestion. They have a unique, slightly peppery taste that complements the other spices beautifully.

Regional Variations in Spice Levels

Spice levels are totally up to you! Some families love a fiery chilla, while others prefer a milder flavor. Feel free to adjust the green chilies to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the besan, sooji, rice flour, turmeric, salt, and ajwain. Give it a good whisk to make sure everything is evenly distributed.
2. Now, gradually add the yogurt and water, whisking constantly to prevent any lumps from forming. A smooth batter is key!
3. Stir in the grated ginger, chopped cilantro, green chilies, and chopped green onions.
4. Heat a little oil in a skillet (cast iron works great!) over medium heat.
5. Just before you start cooking, stir in the baking soda. This is what gives the chilla its light and airy texture.
6. Pour a ladleful of batter onto the hot skillet and quickly spread it into a thin circle. Arrange a few chopped green onions on top for extra flavor and visual appeal.
7. Cook for about 2 minutes, or until the edges start to crisp up and you see little bubbles forming on the surface. Use a spoon to gently create a few steam vents – this helps the chilla cook evenly.
8. Drizzle a little more oil around the edges and carefully flip the chilla.
9. Cook the other side for another 1-2 minutes, or until it’s golden brown and crispy.
10. Serve immediately with your favorite chutney or a side of cooling yogurt.

Expert Tips

A few secrets to chilla perfection!

Achieving the Perfect Crispy Texture

The key to a crispy chilla is a hot skillet and a thin batter. Don’t overcrowd the pan, and make sure the oil is hot before you pour in the batter.

Preventing Lumps in the Batter

Whisking is your friend! Add the water gradually and whisk continuously to avoid lumps. If you do end up with a few, you can strain the batter through a sieve.

Adjusting Batter Consistency

The batter should be pourable but not too runny. If it’s too thick, add a little more water, a tablespoon at a time. If it’s too thin, add a tablespoon of besan.

Variations

Let’s get creative!

Vegan Besan Chilla

Simply swap the yogurt for plant-based yogurt (soy or coconut work well!).

Gluten-Free Adaptations

This recipe is naturally gluten-free, but double-check your besan to ensure it hasn’t been processed in a facility that also handles gluten.

Spice Level Adjustments (Mild, Medium, Spicy)

Adjust the amount of green chilies to your preference. For a mild chilla, omit the chilies altogether. For a spicy kick, add a finely chopped serrano pepper.

Festival Adaptations (Holi, Janmashtami)

During festivals like Holi and Janmashtami, I sometimes add a pinch of saffron to the batter for a beautiful color and subtle flavor.

Serving Suggestions

Besan Chilla is delicious on its own, but even better with…

• Mint-Coriander Chutney: A classic pairing!
• Tamarind Chutney: Adds a sweet and tangy contrast.
• Plain Yogurt: Cooling and refreshing.
• A sprinkle of chaat masala: For an extra burst of flavor.

Storage Instructions

These are best enjoyed fresh, but you can store leftover chillas in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or microwave. The batter can be stored in the fridge for up to 24 hours, but it may thicken, so you might need to add a little water before cooking.

FAQs

Got questions? I’ve got answers!

What is the best way to serve Besan Chilla?

With chutney, yogurt, or even a sprinkle of chaat masala! It’s all about personal preference.

Can I make the batter ahead of time?

Yes, you can! Just store it in the fridge for up to 24 hours. You might need to add a little water to thin it out before cooking.

How can I make Besan Chilla extra crispy?

Make sure your skillet is hot, spread the batter thinly, and don’t overcrowd the pan.

What can I substitute for yogurt in this recipe?

Plant-based yogurt works great for a vegan version. You can also use a tablespoon of lemon juice mixed with water as a substitute.

Is Ajwain essential for this recipe, and what does it add?

While you can make it without ajwain, it really does add a unique flavor and aids in digestion. It’s worth including if you can!