Besan Chilla (Savory Chickpea Flour Pancakes)

Name: Besan Chilla (Savory Chickpea Flour Pancakes)
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1½ cups (140 g) chickpea flour (besan), sifted or whisked to remove lumps; 1½ cups (355 ml) cold water, plus 1–3 tablespoons more if needed; ½ cup (80 g) red onion, finely chopped (about ¼-inch / 5 mm pieces); ¼ cup (10 g) fresh cilantro, finely chopped, tender stems included; 1 whole (10 g) green chili (serrano or Indian green chili), finely minced, seeded for milder heat; 1 teaspoon (3 g) fresh ginger, peeled and finely grated (optional); ½ teaspoon (1½ g) ground turmeric; ½ teaspoon (1 g) ground cumin; ½ teaspoon (1 g) Kashmiri chili powder or mild paprika; ¼ teaspoon (½ g) ajwain (carom seeds), lightly crushed between your fingers (optional); ¾ teaspoon (4 g) fine sea salt; 3 tablespoons (45 ml) neutral oil (such as avocado or sunflower), for cooking, divided

From the MyKitchenBank Kitchen

Thin, lacy-edged Indian pancakes made from a spiced chickpea flour batter studded with onion, cilantro, and green chili. Ready in under an hour, naturally gluten-free and high in protein, they make a great breakfast or light dinner with chutney or yogurt.

Prep: 15 min
Cook: 16 min
Wait: 15 min
Total: 46 min
Makes: 8 pancakes (about 7 inches / 18 cm each)

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Ingredients

4 servings

1½ cups (140 g) chickpea flour (besan), sifted or whisked to remove lumps
1½ cups (355 ml) cold water, plus 1–3 tablespoons more if needed
½ cup (80 g) red onion, finely chopped (about ¼-inch / 5 mm pieces)
¼ cup (10 g) fresh cilantro, finely chopped, tender stems included
1 whole (10 g) green chili (serrano or Indian green chili), finely minced, seeded for milder heat
1 teaspoon (3 g) fresh ginger, peeled and finely grated (optional)
½ teaspoon (1.5 g) ground turmeric
½ teaspoon (1 g) ground cumin
½ teaspoon (1 g) Kashmiri chili powder or mild paprika
¼ teaspoon (0.5 g) ajwain (carom seeds), lightly crushed between your fingers (optional)
¾ teaspoon (4 g) fine sea salt
3 tablespoons (45 ml) neutral oil (such as avocado or sunflower), for cooking, divided

Equipment (5)

Large mixing bowl
Whisk
10-inch (25 cm) nonstick or cast-iron skillet
Thin flexible spatula
Ladle or ¼-cup (60 ml) measure

Steps

Before you start

Chop the vegetables first so the batter can go straight to resting once mixed.
Use a nonstick skillet or well-seasoned cast-iron pan at least 10 inches (25 cm) wide.
Whisk the chickpea flour well; it clumps easily and lumps are hard to remove later.
Plan on the first pancake being a test; adjust batter thickness with a splash of water if needed.

1
Whisk dry ingredients
- In a large bowl, whisk the chickpea flour, turmeric, cumin, Kashmiri chili powder, salt, and crushed ajwain (if using) for 20 seconds so the spices are evenly distributed.
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Ready when: Flour is uniformly yellow with no streaks of spice.
Tip: Break up any lumps in the flour now; they are much harder to remove after water is added.
2
Make smooth batter
- Pour in 1 cup (240 ml) of the cold water and whisk to a thick, smooth paste, pressing out lumps against the side of the bowl.
- Whisk in the remaining ½ cup (115 ml) water until the batter is pourable.
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Ready when: Batter is lump-free and falls from the whisk in a thin ribbon, like heavy cream.
Tip: Adding water in two stages is the easiest way to avoid lumps.
3
Add the aromatics
- Stir in the chopped onion, cilantro, minced green chili, and grated ginger (if using).
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Ready when: Vegetables are evenly suspended throughout the batter.
Tip: Wash hands thoroughly after handling the chili, and avoid touching your eyes.
4
Rest the batter
- Let the batter sit at room temperature for 15 minutes.
- The flour hydrates and thickens slightly, which gives tender pancakes that hold together when flipped.
- If the batter is thicker than heavy cream, whisk in 1–3 tablespoons water.
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Ready when: Batter coats the back of a spoon and flows slowly.
Tip: Stir once more before cooking, as the flour settles to the bottom.
5
Heat the skillet
- Set a 10-inch (25 cm) nonstick or cast-iron skillet over medium heat for 2 minutes.
- Brush or wipe with about ½ teaspoon of the oil.
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Ready when: A drop of water sizzles and evaporates within 2 seconds.
Tip: If the pan is too hot the batter sets before you can spread it; lower the heat slightly.
6
Pour and spread
- Stir the batter, then pour a scant ¼ cup (60 ml) into the center of the pan.
- Immediately use the back of the ladle to spread it in a circular motion into a thin round about 6–7 inches (15–18 cm) wide.
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Ready when: Surface turns from glossy to matte and small bubbles appear, about 1½ minutes.
Tip: Work quickly and spread gently, as pressing hard will tear the pancake.
7
Oil and flip
- Drizzle ½ teaspoon oil around the edges and over the top.
- Cook 1 more minute until the edges lift easily and the underside is golden with brown spots.
- Slide a thin spatula under the center and flip in one confident motion.
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Ready when: Edges are crisp and curl slightly from the pan; underside is golden brown.
Tip: If it sticks, it is not ready; wait another 20–30 seconds.
8
Finish the second side
- Cook the second side for 1 to 1½ minutes, pressing the onion pieces lightly with the spatula, until golden spots appear and the center is no longer doughy.
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Ready when: Both sides have golden-brown spots, and the center feels firm when pressed.
9
Repeat with remaining batter
- Transfer each finished pancake to a plate and cover loosely with foil or a clean towel.
- Stir the batter before every pancake, re-oil the pan lightly, and repeat to make 8 pancakes total, about 2 minutes per pancake.
- Adjust the heat between medium-low and medium as needed.
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Ready when: All 8 pancakes are golden and cooked through with no raw batter in the center.
Tip: Keep the stack loosely covered rather than sealed tightly, or steam will soften the crisp edges.
10
Serve warm
- Serve immediately while the edges are still crisp, with mint-cilantro chutney, plain yogurt, or pickle on the side.

Good to know

Tips

Batter consistency is key: too thick makes gummy pancakes, too thin tears when flipped.
Chickpea flour tastes bitter when raw, so cook until the center is fully dry and no longer pasty.
A well-heated, lightly oiled pan prevents sticking and gives lacy, crisp edges.
For a protein boost, top each pancake with crumbled paneer or tofu before flipping.

Make ahead

The batter can be made without the onion, cilantro, and chili up to 24 hours ahead and refrigerated; stir well and add the vegetables just before cooking, thinning with a splash of water if it has thickened.

Storage & reheating

Room temperature: up to 2 hours. Fridge: layer with parchment in an airtight container for up to 3 days. Freezer: up to 2 months, separated with parchment. Reheat in a dry skillet over medium heat for 1 minute per side until warm and crisp at the edges.

Substitutions

red onion → grated zucchini, shredded spinach, or finely diced tomato. Squeeze zucchini dry and use about ½ cup (60 g); watery vegetables can make pancakes harder to flip.
green chili (serrano or Indian green chili) → ¼ teaspoon red pepper flakes. Gives similar heat with less fresh flavor.
ajwain (carom seeds) → ¼ teaspoon cumin seeds. Adds a different, milder aroma but works well.
neutral oil (such as avocado or sunflower) → ghee. Adds a richer, nuttier flavor and browns well at medium heat.