Indian-Spiced Chickpea Flour Pancakes (Chilla) with Cilantro

Name: Indian-Spiced Chickpea Flour Pancakes (Chilla) with Cilantro
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1½ cups (180 g) chickpea flour (besan); ¾ cup (180 ml) water, room temperature; ¾ teaspoon (4½ g) fine sea salt; ¾ teaspoon (4 g) cumin seeds; ¼ teaspoon (½ g) red chili powder; ½ tablespoon (8 g) fresh ginger-garlic paste; 1 whole (150 g) medium yellow onion, finely diced; 1 whole (15 g) fresh jalapeño, finely minced, seeds removed for less heat; ½ cup (20 g) fresh cilantro leaves, finely chopped; 3 tablespoon (45 ml) vegetable or neutral oil, divided for cooking

From the MyKitchenBank Kitchen

Savory chickpea flour pancakes infused with fresh cilantro, sautéed onions, and jalapeño heat. These golden, crispy-edged chillas are a quick Indian breakfast or snack, cooked on a griddle until lacy and tender. Serve warm with yogurt and chutney for authentic flavor.

Prep: 15 min
Cook: 16 min
Wait: 5 min
Total: 36 min
Makes: 8 pancakes (2 per serving)

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Steps

Before you start

Have all ingredients measured and chopped before you start; the batter sets quickly
Heat your griddle or skillet over medium heat for at least 2 minutes so it's evenly hot
Keep cooked chillas warm on a plate lined with paper towels while you cook the rest

1
Combine dry ingredients
- In a large mixing bowl, whisk together 1½ cups (180 g) chickpea flour, ¾ teaspoon (4.5 g) fine sea salt, ¾ teaspoon (4 g) cumin seeds, and ¼ teaspoon (0.5 g) red chili powder.
- Mix until evenly combined so the spices are distributed throughout.
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Tip: Sifting the chickpea flour prevents lumps and makes the batter lighter.
2
Make the batter
- Gradually add ¾ cup (180 ml) room-temperature water to the dry ingredients, whisking constantly to avoid lumps.
- The batter should be thin, like crepe batter—pourable but with slight body.
- Whisk in ½ tablespoon (8 g) ginger-garlic paste until smooth.
- Let the batter rest for 5 minutes so the chickpea flour fully hydrates.
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Ready when: Batter is smooth and pourable, with no visible lumps
Tip: Adding water gradually while whisking prevents lumps; the batter should pour easily but not be too watery.
3
Heat the griddle
- While the batter rests, place a griddle or 12-inch (30 cm) non-stick skillet over medium heat.
- Let it heat for 2–3 minutes until water droplets sizzle immediately when they hit the surface.
- This ensures the chillas cook evenly and develop crispy edges.
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Ready when: Water droplets sizzle and evaporate immediately
Tip: An insufficiently hot griddle yields pale, rubbery chillas; a properly preheated one gives golden, lacy edges.
4
Finish the batter
- Stir the rested batter briefly, then fold in the finely diced onion, minced jalapeño, and chopped cilantro.
- The batter is now ready to use.
- Do not overmix; just combine until the vegetables are evenly distributed.
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Ready when: Vegetables are evenly mixed throughout the batter
Tip: Add vegetables just before cooking so they stay fresh and don't release excess moisture into the batter.
5
Oil and cook the first chilla
- Lightly brush the hot griddle with about ½ teaspoon (2 ml) of oil.
- Pour ¼ cup (60 ml) of batter onto the center and immediately use the back of a wet spoon or spatula to spread it gently into a thin, 6- to 7-inch (15–18 cm) circle.
- Do not over-spread; the edges should be slightly irregular and lacy.
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Ready when: Batter is spread into a thin pancake; edges are beginning to set
Tip: Wetting your spreader tool prevents the batter from sticking; spreading too thin makes the chilla tear, too thick makes it dense.
6
Cook until set and edges brown
- Cook for 2 to 2½ minutes without moving the chilla.
- Look for the edges to turn golden brown and the top to look mostly set (it will still have some sheen).
- The bottom should be crispy and golden when you peek with a spatula.
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Ready when: Edges are golden brown, top is set, bottom is crispy and golden
Tip: Resist the urge to move or flip early; letting it sit develops the characteristic crispy, lacy edges that make chilla special.
7
Flip and cook the second side
- Using a thin spatula, slide it under the chilla and flip it in one quick motion.
- Cook the second side for 1 to 1½ minutes until it is also golden brown and crispy.
- The second side cooks faster since the griddle is hot and the interior is mostly cooked.
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Ready when: Second side is golden brown and crispy; chilla is firm when pressed gently
Tip: A confident, quick flip keeps the chilla intact; a hesitant flip may tear it.
8
Transfer and repeat
- Transfer the cooked chilla to a plate lined with paper towels to drain any excess oil.
- Keep it warm while you repeat steps 5–7 with the remaining batter, brushing the griddle with a small amount of oil before each chilla.
- You should have 8 chillas total.
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Ready when: All 8 chillas are cooked, golden, and warm
Tip: Stacking warm chillas can soften them; keeping them on paper towels in a single layer preserves crispness until serving.
9
Serve warm
- Arrange the chillas on a serving platter while still warm.
- Serve with yogurt, cilantro chutney, tamarind chutney, or a simple squeeze of fresh lemon juice.
- They are best enjoyed immediately, while the edges are still crispy.
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Tip: Chillas are best eaten fresh; refrigerated chillas can be reheated briefly on a hot griddle to restore crispness.

Good to know

Tips

For extra savory depth, add 2 tablespoons of minced paneer cheese or finely grated carrot to the batter along with the onion and cilantro.
If the batter thickens as it sits, thin it slightly with 1–2 tablespoons of water; it should pour easily but not be runny.
Chillas are naturally gluten-free and vegan, making them a versatile option for varied diets.
Serve with Indian yogurt (dahi) and fresh cilantro chutney for an authentic pairing.

Storage & reheating

Store cooked chillas in an airtight container in the refrigerator for up to 2 days. To serve, reheat on a hot griddle or skillet (medium heat) for 1–2 minutes per side until warm and crispy. Chillas do not freeze well because the texture becomes rubbery upon thawing.

Substitutions

fresh cilantro leaves → fresh mint leaves or scallion greens. Mint adds a cooler, refreshing note; scallions provide a mild onion flavor. Use the same quantity.
fresh jalapeño → serrano pepper or green chili. Serrano is hotter; adjust quantity to taste. Omit entirely for a mild version.
cumin seeds → ground cumin or mustard seeds. Ground cumin dissolves into the batter; use ½ teaspoon. Mustard seeds add a tangy, peppery bite.
fresh ginger-garlic paste → ¼ teaspoon ground ginger plus 1 clove minced garlic. Fresh paste is more flavorful, but powdered ginger and fresh garlic work in a pinch.