Last Updated on 4 months by Neha Deshmukh

Besan Chilla Recipe – Quick Ajwain & Vegetable Indian Pancakes

Introduction

Oh, Besan Chilla! These savory Indian pancakes are a staple in my house. They’re quick, easy, and so satisfying. I first made these when I was craving something comforting but didn’t want to spend hours in the kitchen. Now, they’re a regular on our breakfast and snack rotation. They’re perfect for a light meal, a quick bite, or even a festive treat. Let’s get cooking!

Why You’ll Love This Recipe

This Besan Chilla recipe is a winner for so many reasons. It’s incredibly fast – ready in under 30 minutes! It’s also super versatile; you can really load it up with whatever veggies you have on hand. Plus, the ajwain adds a lovely, subtle flavor and is known for its digestive benefits. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to make these delicious chillas:

• 1.5 cup besan (gram flour) – about 180g
• ¾ teaspoon ajwain (carom seeds) – about 3g
• ¾ teaspoon salt – about 4g
• 1 small onion, finely chopped
• ¼ cup grated carrots – about 30g
• 2 tablespoons chopped cilantro (coriander)
• 3 tablespoons finely chopped green pepper (capsicum) – about 25g
• 2 teaspoons grated ginger
• 1-2 green chili, finely chopped (adjust to your spice preference)
• 1 cup + 2-4 tablespoons water – about 240ml + 60-100ml
• 3-4 teaspoons oil – about 15-20ml

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Besan (Gram Flour): The Heart of the Chilla

Besan is the star of the show! It’s made from ground chickpeas and gives the chilla its lovely texture and flavor. You can usually find it in the Indian grocery section of most supermarkets, or online.

Ajwain (Carom Seeds): Digestive Benefits & Flavor

Don’t skip the ajwain! These tiny seeds add a wonderful aroma and a subtle, peppery flavor. They’re also fantastic for digestion – a little bonus!

Regional Variations in Vegetable Additions

Feel free to get creative with the veggies. In some parts of India, people add finely chopped spinach, tomatoes, or even grated zucchini. My aunt always adds a pinch of turmeric for color and extra health benefits.

Oil Choice: Traditional vs. Modern

Traditionally, ghee (clarified butter) is used for cooking chillas, which adds a beautiful richness. However, any neutral-flavored oil like sunflower or vegetable oil works perfectly well too. I often use a mix of both!

Step-By-Step Instructions

Alright, let’s make some chillas!

1. First, in a large bowl, combine the besan, ajwain, and salt. Give it a good mix.
2. Now, add the chopped onion, grated carrot, cilantro, green pepper, ginger, and green chili to the bowl.
3. Gradually whisk in the water, starting with 1 cup, until you get a thick batter that’s still pourable. You might need to add a little more water, 2-4 tablespoons, to get the right consistency.
4. Heat a cast iron skillet or non-stick pan over medium heat. A well-seasoned cast iron pan is ideal, but a good non-stick pan works great too.
5. Pour a ladleful of batter onto the hot pan and quickly spread it into a 5-6 inch circle.
6. Drizzle a little oil around the edges and on top of the chilla. This helps it get nice and crispy.
7. Cook for 1-2 minutes, until the edges start to lift and you see little bubbles forming. Then, flip it over and cook the other side for another 2 minutes, or until golden brown.
8. Repeat with the remaining batter, adjusting the heat as needed.

Expert Tips

Here are a few tricks I’ve learned over the years to make the perfect Besan Chilla:

Achieving the Perfect Batter Consistency

The batter should be thick enough to hold its shape but thin enough to spread easily. If it’s too thick, add a little more water. If it’s too thin, add a tablespoon of besan.

Ensuring Even Cooking & Golden Brown Color

Make sure your pan is hot enough before you pour the batter. Also, don’t overcrowd the pan – cook one chilla at a time for best results.

Using the Right Pan for Best Results

A cast iron skillet distributes heat evenly and gives the chilla a lovely crispy texture. If you don’t have one, a good quality non-stick pan is your next best bet.

Variations

Want to switch things up? Here are a few ideas:

Vegan Besan Chilla

Simply use oil instead of ghee when cooking.

Gluten-Free Confirmation

This recipe is naturally gluten-free, as besan is made from chickpeas!

Spice Level Adjustment (Green Chili)

Adjust the amount of green chili to your liking. If you’re sensitive to spice, start with half a chili or omit it altogether.

Festival Adaptations (Holi, Janmashtami)

During festivals like Holi and Janmashtami, some families add a pinch of saffron to the batter for a beautiful color and aroma.

Serving Suggestions

Serve these chillas hot off the pan with your favorite chutney! I love them with cilantro chutney or a simple tomato ketchup. They’re also delicious with a dollop of yogurt.

Storage Instructions

Leftover chillas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or microwave before serving. You can also store the batter in the fridge for a day, but it might thicken, so add a splash of water before using.

FAQs

Got questions? I’ve got answers!

What is Besan and where can I find it?

Besan is a flour made from ground chickpeas. You can find it in the Indian grocery section of most supermarkets, online, or at Indian grocery stores.

Can I make the batter ahead of time?

Yes, you can! Just store it in an airtight container in the refrigerator for up to a day. You might need to add a little water to thin it out before using.

How do I prevent the chilla from sticking to the pan?

Make sure your pan is well-heated and lightly oiled before pouring the batter. A good non-stick pan also helps!

What other vegetables can I add to the chilla?

The possibilities are endless! Try adding spinach, tomatoes, zucchini, or even corn.

Can I use a different type of flour instead of besan?

While besan is traditional, you could experiment with other flours like rice flour or wheat flour, but the texture and flavor will be different.