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Besan Chila, often called Besan ka Cheela, are Indian style savory pancakes made from Gram flour (besan) along with onions and other spices. This is vegan substitute of omelets and are popular amongst the vegan/ vegetarian communities for its taste and nutritional value. It is so versatile that it can be served as a breakfast, brunch or even lunch or dinner.
Besan or gram flour is a pretty common ingredient used in Indian kitchens. It is a versatile component used to make range of dishes from pithla, kadhi, khandvi or even sweet delicacies like laddoo or kheer.
These pancakes are also called “Eggless Omelets” or “Vegetarian omelets” because of its protein content comparable to egg omelet. However, besan also has considerable amount of carbs as compared to eggs, so be careful while consuming these chillas if you are watching your carbs.
Growing up in a vegetarian household, besan chilas were one of our go-to breakfast item. It is easy to make, requires as many ingredients as you have in the pantry and refrigerator and is easily customizable. My mom used to make it for us for breakfast or as lunch to be packed in our tiffins.
Some people do not like these Chillas due to its denser texture making it taste too dry. However if you add 1 tablespoon of All-Purpose flour or whole wheat flour, the Chillas become airy and less dry. This is totally optional though and can be totally skipped if you want these Chillas to be gluten-free.
Ingredients
Chickpea flour (besan), All purpose flour/ whole wheat flour(optional), water, onion, tomato, green chili, garlic paste, chopped cilantro (coriander leaves), turmeric powder, red chili powder, Salt, Oil.
Instructions
Preparing the Batter:
- In a mixing bowl, combine chickpea flour, AP flour or whole wheat flour, water, turmeric powder, red chili powder, garlic paste and salt.
- Whisk until you get a smooth batter with no lumps.
- Let the batter rest for about 10-15 minutes.
- Finely chop onion, tomatoes, green chili and coriander leaves.
- Drop all these veggies in the batter and give it a good mix.
Making Besan Cheela:
- Heat a non-stick skillet or griddle over medium heat.
- Pour a ladleful of batter onto the skillet and spread it out into a thin, round shape.
- Drizzle a little oil around the edges and cook until the bottom turns golden brown.
- Flip and cook the other side until it’s golden brown and crispy.
- Repeat with the remaining batter.
Serving Suggestions
- These chilas taste best when served with Mint chutney or Coriander chutney. You can also serve it with tomato ketchup for a tangy taste.
- Serve it with paneer stuffing to make it a wholesome meal. Just fry some crumbled paneer along with onions and tomatoes in oil and layer the stuffing over the chila, fold it and serve it hot.
Tips and Tricks
- Adjust the thickness of the batter to your preference – thicker batter yields thicker cheelas, while thinner batter gives you crispier ones.
- You can add your favorite green veggies to the batter. I add chopped spinach or methi or even radish or beet greens to add to the nutritional value of these chilas. A good way to sneak some veggies into kids meals.
- If you want to skip AP flour or whole wheat flour, you can substitute with a pinch of baking soda to the batter for extra fluffiness.
Meal Prep Tips
- If you’re short on time in the morning, prepare the batter the night before and refrigerate it for a quick breakfast fix. You can store the batter in the fridge for upto 4-5 days
- Make a larger batch of Besan Chilla and store the leftovers in an airtight container in the refrigerator. They reheat well in the microwave or on a skillet for a fuss-free breakfast on busy mornings.
- You can also freeze these chillas. Place parchment paper between each cheela to prevent sticking, then store them in an airtight container or freezer bag. Reheat them in a skillet or microwave before serving.
FAQs
Q: How do I know when the cheela is cooked and ready to flip?
A: Wait for the edges to turn golden brown and small bubbles to form on the surface before flipping. This ensures that the cheela is cooked through and crispy on both sides.
Q: Can I use any other flour instead of chickpea flour?
A: While chickpea flour is traditional, you can experiment with other flours like whole wheat flour or rice flour for a different texture.
Q: What can I serve with Besan Cheela besides chutney and yogurt?
A: Besan Cheela pairs well with ketchup, salsa, or even a drizzle of tahini sauce for a unique twist.
Besan Chilla | Eggless Omelet
Ingredients
- 1 cup chickpea flour besan
- 1 tablespoon All purpose flour or Whole wheat flour
- 1/2 cup water
- 1 small onion finely chopped
- 1 small tomato finely chopped
- 1 green chili finely chopped (adjust according to spice preference)
- 1 teaspoon garlic paste
- 2 tablespoons chopped cilantro coriander leaves
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- Oil for cooking
Instructions
Preparing the batter:
- In a mixing bowl, combine chickpea flour, AP flour or whole wheat flour, water, turmeric powder, red chili powder, garlic paste and salt.
- Whisk until you get a smooth batter with no lumps.
- Let the batter rest for about 10-15 minutes.
- Finely chop onion, tomatoes, green chili and coriander leaves.
- Drop all these veggies in the batter and give it a good mix.
Making Besan Chilla:
- Heat a non-stick skillet or griddle over medium heat.
- Pour a ladleful of batter onto the skillet and spread it out into a thin, round shape.
- Drizzle a little oil around the edges and cook until the bottom turns golden brown.
- Flip and cook the other side until it’s golden brown and crispy.
Notes
- These chilas taste best when served with Mint chutney or Coriander chutney. You can also serve it with tomato ketchup for a tangy taste.
- Serve it with paneer stuffing to make it a wholesome meal. Just fry some crumbled paneer along with onions and tomatoes in oil and layer the stuffing over the chila, fold it and serve it hot.
- Adjust the thickness of the batter to your preference – thicker batter yields thicker cheelas, while thinner batter gives you crispier ones.
- You can add your favorite green veggies to the batter. I add chopped spinach or methi or even radish or beet greens to add to the nutritional value of these chilas. A good way to sneak some veggies into kids meals.
- If you want to skip AP flour or whole wheat flour, you can substitute with a pinch of baking soda to the batter for extra fluffiness.
- If you’re short on time in the morning, prepare the batter the night before and refrigerate it for a quick breakfast fix. You cna store the batter in the fridge for upto 4-5 days
- Make a larger batch of Besan Chilla and store the leftovers in an airtight container in the refrigerator. They reheat well in the microwave or on a skillet for a fuss-free breakfast on busy mornings.
- You can also freeze these chillas. Place parchment paper between each cheela to prevent sticking, then store them in an airtight container or freezer bag. Reheat them in a skillet or microwave before serving.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @amusingcooker on Instagram and hashtag it #amusingcooker.