A simple, balanced Punjabi savoury pancake made with chickpea flour, vegetables, and classic Punjabi spices.

Besan Chilla (ਬੇਸਣ ਚਿੱਲਾ) is a classic Punjabi savoury pancake made from besan (ਬੇਸਣ/chickpea flour) and simple pantry spices. It comes together easily with minimal ingredients, making it a practical option for busy mornings, light lunches, or quick dinners.

This version keeps the traditional flavours while adding vegetables for texture, fibre, and colour. Paired with yogurt (ਦਹੀਂ), chutney (ਚਟਨੀ), or rolled with extra vegetables, it’s a balanced and satisfying meal that’s easy to customize based on what you have at home.

Ingredients

Here’s what you’ll need for this recipe:

Chilla Base

Besan (ਬੇਸਣ/Chickpea Flour): The base of the chilla. Besan provides plant-based protein and fibre while creating a soft, savoury pancake texture.

Water: Helps create a smooth, pourable batter and determines the final texture of the chilla.

Yogurt (ਦਹੀਂ): Adds slight tanginess and helps create a softer texture. Use plant-based yogurt if needed.

Salt: Enhances the overall flavour of the batter.

Turmeric (ਹਲਦੀ): Adds warmth, colour, and earthy flavour.

Ground Cumin (ਜੀਰਾ): Adds depth and warm Punjabi-inspired flavour.

Chili Powder (ਲਾਲ ਮਿਰਚ, Optional): Adds gentle heat. Adjust based on spice preference.

Ginger (ਅਦਰਕ): Adds warmth and brightness while balancing the earthy flavour of the besan.

Green Chili (ਹਰੀ ਮਿਰਚ): Adds fresh heat and extra flavour.

Add-Ins

Onion (ਪਿਆਜ਼): Adds sweetness and texture as it softens while cooking.

Spinach (ਪਾਲਕ): Adds colour, fibre, and nutrients.

Bell Pepper (ਸ਼ਿਮਲਾ ਮਿਰਚ): Adds freshness, crunch, and vitamin C.

Cilantro (ਧਨੀਆ): Adds brightness and fresh flavour throughout the batter.

Cooking

Oil: Helps the chilla cook evenly while creating lightly crisp edges.

Kitchenware

You’ll also need:

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Knife and cutting board
• Pan or skillet (with non-stick properties)
• Ladle or measuring cup
• Silicone spatula

Steps

1. Make the Batter: In a large bowl, whisk together the besan, yogurt, and water until smooth and lump-free. The batter should be pourable and slightly thinner than pancake batter. If needed, add a small splash of extra water. For an extra smooth batter, you can sieve the besan before mixing. A properly mixed batter should spread easily without needing to be forced thin.
2. Add Flavour: Stir in the salt, turmeric, cumin, chili powder (if using), ginger, and green chili. Mix in the finely chopped onion, spinach, bell pepper, and cilantro. Let the batter rest for 5–10 minutes to allow the besan to hydrate.
3. Heat the Pan: Place a pan over low to low-medium heat and lightly grease with oil. Avoid using heat that is too high, as the outside may brown before the centre cooks through.
4. Cook the Chilla: Pour about 1/2 cup batter onto the pan and gently spread into a thin circle using the back of the ladle or by tilting the pan slightly. Do not force the batter too thin. Cook for 2–3 minutes until the edges look dry and the bottom is lightly golden.
5. Flip: Carefully flip the chilla and cook for another 1–2 minutes until cooked through and lightly golden on both sides.
6. Repeat: Repeat with the remaining batter, lightly greasing the pan between each chilla as needed. If the batter thickens while sitting, stir in a small splash of water before continuing.
7. Serve: Serve immediately with your choice of sides like yogurt, chutney, or on its own.

Tips & Notes

• Finely chopping the vegetables helps the chillas cook evenly.
• Low-medium heat works best to prevent burning while allowing the centre to cook through.
• If your first chilla feels thick or dense, thin the batter slightly with water.
• These are best served fresh, but leftovers can be reheated in a pan.

Recipe

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