Besan ka chilla/cheela is a quick, easy and healthy breakfast option. It is a savoury pancake made from besan/gram flour. Team it up with a cup of tea for morning breakfast or evening snack.
You can enjoy these chillas plain, with accompaniments like tomato ketchup or green chutney, or with stuffing as we have used here. In this recipe, we have paired these chillas with a combination of carrot and paneer stuffing to make this dish more interesting and healthy.
These chillas tastes best when served hot. If you want to pack it for lunch box, then pack them in an insulated lunch box, so they stay warm and soft till lunch time.
This recipe is a boon when we have sudden guests at home and there is not much time to prepare a great snack…These will surely come to your rescue.
More Snacks Recipes on the blog –
Stuffed Moong Dal Chilla
Vermicelli Pulao
Moong Dal Paratha
Indian Style Masala Pasta
Onion Rava Paniyaram
Baked Cheese Sticks
Besan chilla with carrot paneer stuffing
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Ingredients (1 cup = 240 ml)
For the Besan chilla batter
- 1 cup besan/gram flour
- ¼ teaspoon ajwain/carom seeds
- a pinch of asafoetida/hing
- ¼ teaspoon coriander/dhaniya powder
- ¼ teaspoon cumin/jeera powder
- ¼ teaspoon turmeric powder/haldi
- 1 tablespoon curd/dahi
- ½ cup water
- salt to taste
For the Stuffing
- 1 carrot washed, peeled and grated
- ¼ cup crumbled paneer
- 1 teaspoon oil
- 1 broken dry red chilli deseeded
- ¼ teaspoon mustard seeds rai
- pinch of hing/asafoetida
- 1 green chili finely chopped
- an inch piece of ginger grated
- ¼ teaspoon chaat masala
- ¼ teaspoon coriander/dhaniya powder
- ¼ teaspoon cumin/jeera powder
- salt to taste
Instructions
For the Besan chilla batter
- In a bowl, combine besan, yogurt, ajwain, salt, turmeric, asafoetida, dhaniya powder, jeera powder and add water gradually to make a smooth batter. Make sure there are no lumps in the batter. It should be of smooth pouring consistency.
- If you find the batter too thick, you can add a little more water.
- We needed ½ cup water. Proportion of water will vary according to the quality of besan/gram flour.
- Cover and leave it to rest for 15-20 minutes.
For the Stuffing
- Heat oil in a non-stick pan. Add dry red chili and rai/mustard seeds.
- Once mustard seeds crackles, add hing, grated ginger, green chiliies and grated carrots. Saute on a medium flame for about a minute.
- Now add all the dry spice powders (chaat masala, coriander/dhaniya powder and cumin/jeera powder) and salt. Mix well.
- Finally add crumbled paneer and give a quick stir.
- Remove from flame and keep aside.
Preparing Besan chilla
- Heat a non-stick tawa/ flat pan on medium heat. Spread a few drops of oil on tawa/pan.
- Pour a spoonful of batter and spread the batter gently with the back of ladle. Alternatively, you can also rotate the pan clock wise to spread the batter evenly in the pan.
- Spread oil around the chilla, reduce the flame and cook till the top portion begins to look cooked.
- Now flip it over and cook the other side.
- Cook till both sides of the chilla turn golden brown.
- Place the ready chilas on a plate and put the stuffing in the centre and fold the chillas.
- Serve hot with tomato ketchup or green chutney.
Notes
Nutrition
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