Besan chilla is a desi twist to traditional pancakes. It offers a savory taste packed with juice and spices. Healthy snack for both kids and grown-ups
  • Preparation time 20 minutes
  • Cooking time 5 minutes per chilla
  • Makes 8-10 chillas


  • Sher Besan 2 cups
  • Baking soda 1 pinch
  • Red chili (crushed) 1 tsp
  • Carom seeds 1 tsp
  • Cumin seeds ½ tsp
  • Salt 1 tbsp or to taste
  • Ginger paste 1 tbsp
  • Onion (chopped) 1 medium
  • Tomato (chopped) 1 medium
  • Green Chili (chopped) 3-4
  • Cilantro (chopped) 2 tbsp
  • Oil 2 tbsps


Take Sher Besan in a bowl and add baking soda, crushed red chili, carom seeds, cumin seeds, turmeric powder and salt. Mix well with a whisk. Add ginger paste, chopped onion, tomato, green chili and cilantro and mix well.
Add water as required to make a thin, flowing batter without any lumps. Add oil and mix well.
Heat a frying pan on low heat and grease with oil. Ladle batter on the greased pan and spread like a pancake.
Turn over the chilla when air pockets are seen on top. Check it has been cooked well from one side before turning over.


Serve hot with chopped onion, tomatoes, green chili, cilantro, chutney or curry.


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