Quick besan chilla recipe

Besan chilla is a savory pancake made with mixing gram flour and some spices. It mostly eaten as a snack in the morning or in the evenings. This quick besan chilla recipe can be eaten as is. or with tomato ketchup, or any other condiment like green chutney ,or Imli ki chutney at the side , and also with rotis. Easiest everyday Roti recipe (Whole wheat flat bread)

This quick besan chilla recipe is a very simple recipe and a very easy dish to make when you are in a hurry, and are craving for a savory spicy quick snack , it doesn’t take much time is very tasty .

It’s a very simple pancake recipe. Made by mixing gram flour, and some powdered spices together ,and shallow fried on a pan or tawa.

This is the easiest version of the chilla recipe. You can also add finely chopped onions or tomatoes or coriander to it. You may add and put these quick cooking vegetables of your choice. But I usually enjoy it plain made with powdered spices because, its easy and quick to make and is also very tasty .

The quick besan chilla recipe that I am sharing here is a recipe made with very few and readily available ingredients . This quick besan chilla recipe is the best recipe to follow and cook especially when you are in a hurry and craving for something savory and spicy . This particular recipe will make about 4 to 5 pancakes

Ingredients to make besan chilla

  • Besan or gram flour – 2 cups
  • Ajwain or Carom seeds- ¼ tsp
  • Red chilli powder – 1 tsp
  • Turmeric – about a pinch
  • Coriander powder – ½ tsp
  • Cumin powder – ½ tsp
  • Salt to taste
  • Water as required – about one cup
  • Oil – 2 tbsp

Method

To prepare the batter

Preparing the batter is an important part of this recipe. The batter is not very thin, its thick but runny as in you should be able to pour it from a ladle. It should be of pouring consistency.

Making the batter needs special attention. Once the batter is made well, it’s easy to make the chilla.

So take a big bowl, and add two cups of gram flour to it. Then add ¼ tsp of ajwain or carom seeds , 1 tsp red chilli powder , about a pinch of turmeric , ½ tsp coriander powder , ½ tsp cumin powder , and salt about two pinches . Now take whisk and combine all the dry ingredients well .

See that there are no lumps in the powdered spices, and the besan that is gram flour. So mix it well with a whisk . You can also use a spoon if you want. But mixing it with a whisk will give good results , also it will mix up quickly and properly .

The key point here to mix the batter well. So that the spices should be evenly spread, and there should be no lumps in the batter on adding water. We want a lump free batter to achieve that we have add water very little at a time .

Do not pour all the water at once. Add it little by little , mix the batter , and then add more water to adjust the consistency .

The correct way to add water, is to take very little water, about 3 tablespoons, and add it to the gram flour, and mix it well with a whisk . Now the batter might appear to be very thick. But, don’t worry that’s exactly how we are going to mix it  .

We have to make the batter lump free. So first we have to add little water, and then mix it well with a whisk. Then add again little water approximately 2 tbsp, and mix it well with a whisk.

Add little water at a time to form a paste. First form a lump free paste of the batter, by adding very little water at a time. And then mixing it continuously, with the whisk, to form a thick lump free batter.

Once you see that the batter is thick and is lump free. Then you can go ahead and add more water and whisk it well . We do not have to make it too runny , but it should be of thick pourable consistency .

To shallow fry the pancakes/chilla

Now a flat pan or a tawa. Add just 1 tbsp oil on it . Let the oil heat up . Keep the flame on medium heat. And then take a ladle , and pour about one big ladle of the batter in the oil . And then spread the batter on to the sides to make a thin circle with the help of the spatula. Not too thin, just enough to make a circle of the batter in the pan .

Remember to be careful while pouring the batter in oil. As the oil and the batter might splutter a bit. So gently pour the batter on to the pan .

And as soon as you pour it. Make sure you take a spatula and spread the batter to the outer side to form a circle . If you do not spread it evenly , to the outer side in a circle , the pancakes would become very dense and thick. We don’t want that , we have to make medium sized circular shaped pancakes, that are not very thick and dense at just one place . Hence, it is important to spread the batter outside in a circle on the pan.

Keep the flame on medium heat throughout and then, flip the the chilla, and cook it on the other side. Make sure that the bottom part is properly cooked before flipping it.

And flip it very carefully ,and preferably using a big flat spatula. So its easier to flip and it won’t break. Make sure to flip it gently , so that it wont break into pieces . Before flipping it, put the spatula beneath the pancake, to see if it leaves the sides . Move the spatula from the bottom and then gently flip it on the other side .

Now cook it well on the other side as well

Keep the heat on medium flame, so that it gets cooked evenly on both sides, and gets cooked uniformly.

Do not put the heat on high flame. As it may get cooked only on the outside, and the batter would remain raw on the inside. We don’t want that , the chillas should be evenly and uniformly cooked, on the outside as well as on the inside .

Once it is cooked properly on the both the sides. Take it out on to a plate , and serve with ketchup or any other chutney / condiment of your choice . Since it is spicy you can also have it as is , or with roti if you want .

To make more chilla add a  little oil to the tawa / pan and repeat the same process. This batter would make at least 4 to 5 medium sized chillas.

Tip :- you can also add very finely chopped onion or tomatoes or coriander leaves or all of them together to the batter after preparing the batter and mix well . and follow the same process to shallow fry it . But with stuffing it is important to be very careful while flipping as the stuffing may come out and might break the chilla . so use a bigger spatula , cut the vegetables very finely and be gentle while flipping it .