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Savory Besan Chilla Pancakes with Fresh Herbs

Savory Besan Chilla Pancakes with Fresh Herbs

Savory Besan Chilla Pancakes are a delightful Indian-inspired dish that combines the nutty flavor of chickpea flour with fresh herbs and spices. These pancakes are not only easy to make but also pack a nutritious punch, making them a perfect breakfast or snack option for any time of the day. Whether you enjoy them plain or topped with your favorite chutney, these chillas are sure to satisfy your cravings.

Why You’ll Love This Recipe

These savory pancakes are a wonderful way to enjoy a healthy meal that’s full of flavor and texture. They are gluten-free, quick to prepare, and can easily be customized to suit your taste. Here’s what makes this recipe special:

  • Nutritious: Packed with protein and fiber from chickpea flour.
  • Versatile: Customize with your favorite herbs and vegetables.
  • Quick to Prepare: Ready in under 30 minutes!
  • Flavorful: A delightful blend of spices elevates the taste.
  • Easy to Cook: Perfect for both beginners and seasoned cooks.

Ingredients

  • 1 cup chickpea flour (besan)
  • 1 cup water
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 cup finely chopped cilantro (fresh coriander)
  • 1/4 cup finely chopped green onions (scallions)
  • 1/2 cup grated carrots (optional)
  • 2 tablespoons oil (for cooking)

How to Make Besan Chilla (Savory Chickpea Pancakes)

  1. In a mixing bowl, combine the chickpea flour, turmeric powder, cumin seeds, red chili powder, and salt.
  2. Gradually add water to the dry ingredients, whisking until you achieve a smooth batter with no lumps.
  3. Fold in the chopped cilantro, green onions, and grated carrots (if using) until evenly distributed.
  4. Heat a non-stick skillet or griddle over medium heat and add 1/2 tablespoon of oil.
  5. Once the oil is hot, pour about 1/4 cup of the batter onto the skillet, spreading it into a round pancake shape.
  6. Cook for 2-3 minutes on one side until the edges begin to lift and the bottom is golden brown.
  7. Flip the pancake and drizzle a little oil around the edges. Cook for another 2-3 minutes until browned and cooked through.
  8. Remove from the skillet and repeat with the remaining batter, adding more oil as necessary.
  9. Serve warm with your favorite chutney or yogurt.

Tips for the Best Results

  • Ensure your skillet is properly heated before adding the batter for a perfect golden crust.
  • Adjust the spices according to your taste preference; you can add more chili for heat or omit it for a milder flavor.
  • Let the batter rest for about 10 minutes before cooking for better texture.

Easy Variations

  • Add finely chopped bell peppers or spinach for extra nutrition.
  • Experiment with different herbs like mint or parsley for varied flavors.
  • For a cheesy twist, mix in some crumbled feta or shredded cheese into the batter.

What to Serve With It

  • Mint chutney or tamarind chutney for dipping.
  • A side of yogurt or raita to cool down the spice.
  • A fresh salad of cucumber and tomatoes for a refreshing crunch.

Storage and Reheating

Besan chilla pancakes are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over medium heat for a few minutes on each side until warmed through.

Recipe Card

Recipe Name: Savory Besan Chilla Pancakes with Fresh Herbs
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield/Servings: 4 servings
Ingredients:

  • 1 cup chickpea flour (besan)
  • 1 cup water
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 cup finely chopped cilantro (fresh coriander)
  • 1/4 cup finely chopped green onions (scallions)
  • 1/2 cup grated carrots (optional)
  • 2 tablespoons oil (for cooking)

Instructions:

  1. In a mixing bowl, combine the chickpea flour, turmeric powder, cumin seeds, red chili powder, and salt.
  2. Gradually add water to the dry ingredients, whisking until you achieve a smooth batter with no lumps.
  3. Fold in the chopped cilantro, green onions, and grated carrots (if using) until evenly distributed.
  4. Heat a non-stick skillet or griddle over medium heat and add 1/2 tablespoon of oil.
  5. Once the oil is hot, pour about 1/4 cup of the batter onto the skillet, spreading it into a round pancake shape.
  6. Cook for 2-3 minutes on one side until the edges begin to lift and the bottom is golden brown.
  7. Flip the pancake and drizzle a little oil around the edges. Cook for another 2-3 minutes until browned and cooked through.
  8. Remove from the skillet and repeat with the remaining batter, adding more oil as necessary.
  9. Serve warm with your favorite chutney or yogurt.

Notes: Enjoy these pancakes fresh for the best taste, and feel free to experiment with your favorite additions!

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