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.
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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
•Always cook chilla on low to medium heat. Otherwise chances are, that chilla will turn golden brown from outside but it will still not be cooked properly from inside.•You can use different stuffing as per your choice.•Add veggies into the chilla batter, to make mix veg chilla.
Nutrition
Serving: 2g
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