Why Make This Recipe
Crispy Chickpea Pancakes, also known as Besan Chilla, are a delicious and nutritious vegan meal. They are quick to make, perfect for breakfast or a snack, and packed with flavor. Using chickpea flour makes them high in protein, gluten-free, and filling. Plus, they can be customized with your favorite vegetables, making them a versatile option for any meal.
How to Make Crispy Chickpea Pancake
Ingredients
- 1 cup Besan (Gram Flour) (Substitute with chickpea flour if needed.)
- 1 medium Onion (Finely chopped.)
- 1 medium Tomato (Can be omitted or replaced.)
- ¼ cup Coriander Leaves (Fresh, can substitute with parsley.)
- 1-2 pieces Green Chilies (Adjust quantity to taste.)
- 1 inch Ginger (Fresh ginger yields the best results.)
- ½ teaspoon Carom Seeds (Ajwain) (Substitute with cumin seeds if unavailable.)
- ½ teaspoon Turmeric Powder (Omit if necessary.)
- ½ teaspoon Red Chili Powder (Adjust to preference.)
- 1 teaspoon Salt (Adjust according to taste.)
- ½ cup Water (Add as required for batter consistency.)
- 2 tablespoons Oil (For cooking.)
- ½ cup Coriander Chutney or Yogurt (For dipping.)
- Vegetables or Paneer (For topping.)
Directions
- In a large bowl, mix the besan, chopped onion, tomato, coriander leaves, green chilies, ginger, carom seeds, turmeric powder, red chili powder, and salt.
- Gradually add water to the mixture. Stir until you get a smooth batter. It should not be too thick or too runny.
- Heat 1 tablespoon of oil in a non-stick skillet over medium heat.
- Pour a ladleful of the batter onto the skillet and spread it into a round shape.
- Cook for about 2-3 minutes on one side until it turns golden brown. Flip to cook the other side, adding more oil if needed.
- Once both sides are golden and crispy, remove from the skillet.
- Repeat the process with the remaining batter, adding oil as necessary.
How to Serve Crispy Chickpea Pancake
Serve the crispy chickpea pancakes hot with coriander chutney or a bowl of yogurt for dipping. Add your favorite toppings such as sautéed vegetables or paneer for extra flavor and nutrition.
How to Store Crispy Chickpea Pancake
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet before serving to regain their crispiness.
Tips to Make Crispy Chickpea Pancake
- Ensure the batter is smooth for a better texture.
- Let the batter rest for 10-15 minutes before cooking for improved flavor and consistency.
- Experiment with different vegetables to add variety to your pancakes.
Variation
You can add grated carrots, spinach, or bell peppers to the batter for a colorful twist. Instead of coriander chutney, you can also serve them with homemade tomato salsa or avocado dip.
FAQs
1. Can I use a different flour instead of besan?
Yes, you can use chickpea flour, which is often used interchangeably with besan.
2. Is Besan Chilla gluten-free?
Yes, besan or chickpea flour is naturally gluten-free, making these pancakes suitable for those with gluten sensitivity.
3. How can I make them spicier?
Add more green chilies or a pinch of red chili powder to increase the heat according to your taste.
Crispy Chickpea Pancakes (Besan Chilla)
- Total Time: 30
- Yield: 4 servings
- Diet: Vegan
Description
Crispy Chickpea Pancakes, or Besan Chilla, are a nutritious vegan meal perfect for breakfast or a snack. Easily customizable with vegetables, they’re high in protein and gluten-free.
Ingredients
- 1 cup Besan (Gram Flour)
- 1 medium Onion (Finely chopped)
- 1 medium Tomato (Optional)
- ¼ cup Coriander Leaves (Fresh)
- 1-2 pieces Green Chilies (Adjust to taste)
- 1 inch Ginger (Grated)
- ½ teaspoon Carom Seeds (Ajwain)
- ½ teaspoon Turmeric Powder
- ½ teaspoon Red Chili Powder
- 1 teaspoon Salt
- ½ cup Water (As required for batter)
- 2 tablespoons Oil (For cooking)
- ½ cup Coriander Chutney or Yogurt (For dipping)
- Vegetables or Paneer (For topping)
Instructions
- In a large bowl, mix the besan, chopped onion, tomato, coriander leaves, green chilies, ginger, carom seeds, turmeric powder, red chili powder, and salt.
- Gradually add water to the mixture. Stir until you get a smooth batter.
- Heat 1 tablespoon of oil in a non-stick skillet over medium heat.
- Pour a ladleful of the batter onto the skillet and spread it into a round shape.
- Cook for about 2-3 minutes on one side until golden brown. Flip and cook the other side, adding more oil if needed.
- Remove from the skillet once both sides are golden and crispy.
- Repeat the process with the remaining batter, adding oil as necessary.
Notes
Let the batter rest for 10-15 minutes before cooking for better flavor and consistency. Experiment with different vegetables for variety.
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast
- Method: Cooking on Skillet
- Cuisine: Indian