Egg Besan Chilla
A savory Indian pancake made with protein-rich chickpea flour and eggs, packed with veggies and mild spices. It's a fantastic, quick, and healthy choice for breakfast or a light snack, ready in under 30 minutes.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Batter Base
- b.In a large mixing bowl, add the besan (chickpea flour).
- c.Gradually pour in about 1 cup of water while whisking continuously with a wire whisk. Break down all lumps to create a smooth batter.
- d.The consistency should be pourable, similar to a thin pancake or crepe batter. Add a little more water if it's too thick.
- e.Let the batter rest for 10 minutes. This allows the besan to hydrate fully, resulting in a better texture.
- 2
Step 2
- a.Add Eggs, Vegetables, and Spices
- b.After the batter has rested, crack the 4 eggs into the bowl. Whisk vigorously until the eggs are completely incorporated into the besan batter.
- c.Add the finely chopped onion, tomato, green chilies, and coriander leaves.
- d.Stir in the ajwain (carom seeds), turmeric powder, red chili powder, and salt.
- e.Mix everything together until well combined.
- 3
Step 3
- a.Cook the Chillas
- b.Heat a non-stick tawa or skillet over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
- c.Drizzle about 1/2 teaspoon of oil onto the hot pan and spread it evenly.
- d.Pour a ladleful of batter (about 1/4 cup) onto the center of the pan.
- e.Working quickly, use the back of the ladle to spread the batter in a circular motion, forming a thin, even pancake of about 6-7 inches in diameter.
- 4
Step 4
- a.Flip and Finish Cooking
- b.Cook for 2-3 minutes on medium heat. You'll know it's ready to flip when the top surface looks set and the edges begin to lift away from the pan.
- c.Drizzle another 1/4 teaspoon of oil around the edges and on top of the chilla.
- d.Carefully slide a spatula underneath and flip it over.
- e.Cook the other side for another 1-2 minutes until it's golden brown and cooked through.
- 5
Step 5
- a.Serve
- b.Remove the cooked chilla from the pan and place it on a serving plate.
- c.Repeat the process with the remaining batter, adding a little oil to the pan for each chilla.
- d.Serve the Egg Besan Chillas hot with mint-coriander chutney, tomato ketchup, or plain yogurt.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a lump-free batter, sift the besan before adding water and use a wire whisk for mixing.
- 2Resting the batter is a crucial step. It helps the besan absorb water, making the chillas softer and preventing them from breaking.
- 3Maintain a consistent medium heat. If the pan is too hot, the chilla will brown too quickly and remain raw inside. If it's not hot enough, it may stick.
- 4Deseeding the tomatoes prevents the batter from becoming too watery.
- 5Use a good quality non-stick pan to make flipping easier and to minimize the amount of oil needed.
Adapt it for your goals.
Veggie-Loaded
Add finely grated carrots, zucchini, or chopped spinach to the batter for an extra boost of vitamins and fiber.
Spiced UpSpiced-Up
Incorporate 1/2 teaspoon of ginger-garlic paste and 1/4 teaspoon of garam masala into the batter for a more aromatic and robust flavor.
Paneer StuffedPaneer Stuffed
Make a simple stuffing of crumbled paneer, salt, and chaat masala. Spread it on the chilla before folding it in half on the pan for a cheesy, high-protein filling.
Vegan VersionVegan Version
Omit the eggs and add a pinch of baking soda to make the chillas fluffy. You may need to adjust the water quantity slightly to get the right batter consistency.
Why this is on our healthy list.
Excellent Source of Protein
Combining protein-rich besan (chickpea flour) and eggs, this dish is perfect for muscle repair, growth, and keeping you full and satisfied for longer.
Rich in Fiber and Nutrients
Besan is a great source of dietary fiber, which aids digestion and promotes gut health. The addition of fresh vegetables like onions and tomatoes provides essential vitamins and antioxidants.
Gluten-Free and Energizing
Naturally gluten-free, this chilla is a great option for those with gluten sensitivities. The complex carbohydrates from besan provide a steady release of energy, preventing blood sugar spikes.
Frequently asked questions
One serving, which consists of two chillas, contains approximately 360 calories. This can vary slightly based on the amount of oil used and the size of the vegetables.