Besan Chilla Recipe – Quick Indian Gram Flour Pancakes with Ajwain

Last Updated on 4 months by Neha Deshmukh

Besan Chilla Recipe – Quick Indian Gram Flour Pancakes with Ajwain

Hey everyone! If you’re looking for a quick, healthy, and incredibly tasty Indian breakfast or snack, you have to try Besan Chilla. These gram flour pancakes are a staple in my house – I first made them when I was craving something savory and satisfying, and they’ve been a go-to ever since! They’re so versatile, and honestly, pretty hard to mess up. Let’s get cooking!

Why You’ll Love This Recipe

Besan Chilla is the perfect recipe when you want something delicious without spending hours in the kitchen. It’s ready in under 30 minutes, uses simple ingredients you likely already have, and is packed with flavor. Plus, the addition of ajwain (carom seeds) gives it a lovely, warming aroma and aids digestion – a little bonus! They’re also naturally gluten-free, making them a great option for those with dietary restrictions.

Ingredients

Here’s what you’ll need to make these delightful Besan Chillas:

• 1 cup gram flour (besan) – about 130g
• ¼ cup finely chopped onion – about 30g
• ¼ cup finely chopped tomato – about 40g
• ½ teaspoon grated ginger – about 2.5g
• ¼ cup chopped coriander leaves (cilantro) – about 15g
• ½ teaspoon chopped green chili – adjust to your spice preference
• ¼ teaspoon red chili powder – about 1g
• ½ teaspoon carom seeds (ajwain)
• Pinch of turmeric powder (2-3 pinches)
• ½ – ¾ cup water – about 120-180ml
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Gram Flour (Besan) – Types and Quality

Using good quality besan is key. You can find different types – some are paler, others are a bit more coarse. I prefer a finely milled besan for a smoother chilla. Look for a brand that smells fresh and doesn’t have a stale odor.

Carom Seeds (Ajwain) – Benefits and Regional Uses

Ajwain isn’t just about flavor! It’s known for its digestive properties, which is why it’s often added to Indian snacks. My grandmother always said a little ajwain keeps the tummy happy. Different regions in India use ajwain in varying amounts – some love a strong ajwain flavor, while others prefer it more subtle.

Spice Level – Adjusting Red Chili Powder

Don’t be afraid to adjust the red chili powder to your liking. If you’re sensitive to spice, start with just a pinch. You can always add more later! Kashmiri chili powder will give you a beautiful color with less heat.

Fresh Herbs – Coriander (Cilantro) Variations

Coriander (cilantro) adds a lovely freshness. If you’re not a fan, you can substitute with mint, or even a little chopped spinach for extra nutrients.

Step-By-Step Instructions

Alright, let’s make some chillas!

1. In a mixing bowl, combine the gram flour, chopped onions, tomatoes, ginger, coriander leaves, green chilies, turmeric powder, red chili powder, carom seeds, and salt.
2. Gradually add water, whisking continuously to avoid lumps. You want a smooth batter that’s pourable – think pancake batter consistency. Don’t add all the water at once; you can always add more if needed.
3. Heat a non-stick skillet or tawa over medium heat. Lightly grease it with a little oil. I like to use a neutral oil like sunflower or vegetable oil.
4. Pour a ladleful of batter onto the hot skillet, and gently spread it into a round shape. Don’t worry if it’s not perfect!
5. Drizzle a little oil around the edges of the chilla. This helps it get nice and crispy.
6. Cook for 2-3 minutes, or until the base is golden brown and bubbles start to appear on the surface.
7. Flip the chilla carefully and cook the other side for another 1-2 minutes, until golden spots appear.
8. Repeat with the remaining batter, stacking the chillas as you go.
9. Serve hot with your favorite chutney or yogurt!

Expert Tips

• Don’t overmix the batter: Overmixing can make the chillas tough.
• Hot skillet is key: A hot skillet ensures a crispy chilla.
• Adjust the water: The amount of water needed can vary depending on the quality of the gram flour.
• Patience is a virtue: Don’t flip the chilla too early, or it might stick.

Variations

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

Vegan Besan Chilla

This recipe is already naturally vegan! Just ensure your chutney or yogurt accompaniment is also vegan.

Gluten-Free Besan Chilla

Besan (gram flour) is naturally gluten-free, so this recipe is perfect for those avoiding gluten.

Spice Level Adjustments – Mild to Spicy

My friend, Priya, loves a fiery chilla, so I often add a pinch of cayenne pepper for her. For a milder version, skip the red chili powder altogether.

Festival Adaptations – Janmashtami & Diwali

During Janmashtami, we often make smaller, bite-sized chillas as offerings to Lord Krishna. For Diwali, I sometimes add a sprinkle of grated paneer to the batter for a richer treat.

Serving Suggestions

Besan Chilla is delicious on its own, but even better with accompaniments! Here are a few of my favorites:

• Mint-Coriander Chutney: A classic pairing!
• Tomato Chutney: Tangy and flavorful.
• Plain Yogurt: Cooling and refreshing.
• Sweet Chutney (Tamarind Chutney): For a sweet and savory combination.

Storage Instructions

Leftover Besan Chillas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a skillet or in a microwave. They won’t be as crispy as freshly made ones, but still tasty! You can also store the batter in the fridge for up to 24 hours, but it might thicken slightly, so add a little water before cooking.

FAQs

Let’s answer some common questions!

What is the best gram flour to use for Besan Chilla?

A finely milled besan will give you the smoothest chillas. Look for a fresh-smelling brand without a stale odor.

Can I make the batter ahead of time? How long will it keep?

Yes, you can! The batter will keep in the refrigerator for up to 24 hours. It might thicken, so add a little water before cooking.

How do I get the chilla crispy?

Make sure your skillet is hot and lightly greased. Drizzling oil around the edges while cooking also helps.

What chutneys pair best with Besan Chilla?

Mint-Coriander Chutney and Tomato Chutney are classic pairings. Sweet chutney also works beautifully!

Can I add vegetables to the Besan Chilla batter?

Absolutely! Finely grated carrots, zucchini, or spinach are great additions. Just don’t add too much liquid, or the batter will become too thin.

Enjoy your homemade Besan Chillas! I hope this recipe brings a little bit of Indian sunshine to your kitchen. Let me know how they turn out in the comments below!