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