Besan Chilla | Besan ka Cheela

Besan Chilla | Besan ka Cheela | Tomato omlette | How to make besan chilla | Indian Chickpea flour pancakes | Recipe to make besan ka cheela | Savory Gram Flour Pancakes with step by step instructions

Vegan and gluten-free Besan Chilla | Besan ka Cheela | Tomato Omelette, savory gram flour pancakes or Indian Chickpea flour pancakes is a quick and delicious Indian savoury pancake, that is served as breakfast.

It’s prepared with besan/bengal gram flour, onion, few spices and some fresh herbs.

A favourite breakfast, Besan Chilla | Besan ka cheela

This is undoubtedly a super favourite  breakfast in the North of India. However, this has several adaptations and known as vegetable omlette or tomato omlette because of inclusions of veggies like tomato.

It can be served as an evening snack or pack it for a lunch box for adults or for kids also.

You may would want to check my other delicious breakfast recipes on the blog –

Chocolate chia pudding

Chocolate fruit sandwich

Jackfruit/kathal/fanas idli

Barley/jau & veges idli

Pizza dosa/Italian dosa

Puffed rice/murmura uttapam

Misal pav

Oats, dalia and vegetables muthia

Sindhi dal pakwan

Bread pastry

Ragi idli

Moong dal paratha

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Besan Chilla | Besan ka Cheela

Besan Chilla | Besan ka Cheela | Tomato omlette is a vegan and gluten-free, quick and delicious Indian savoury pancake prepared with besan/bengal gram flour, onion and some fresh herbs.

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: Breakfast, snacks

Cuisine: Indian

Keyword: besan chilla, besan ka cheela, vegan tomato omlette

Servings: 4

Author: Lata Lala

Ingredients

• 1 cup besan/Bengal gram flour
• 1/4 cup onion finely chopped
• 1 tbsp coriander leaves chopped
• 1 tsp Green chillies finely chopped
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1/2 tsp Carrom seeds Ajwain
• Salt to taste
• 1/2 to 3/4 cup or as required Water
• Oil as required

Instructions

• In a large mixing bowl add besan (gram flour ), salt, turmeric powder, red chilli powder and carrom seeds (ajwain) by rubbing in between your palms to release the flavour.
• Pour water little by little at a time, keep whisking to form a lump free, smooth batter of flowing consistency.
• After that add in the onions, chillies and coriander leaves. Taste and adjust the spices accordingly.
• Heat a tawa/griddle over medium flame. Lower the flame and pour a ladleful of the prepared batter over the tawa and with the back of the ladle, spread the batter so that it forms a circular shape.
• You may adjust the size of the besan chilla as per your liking. Let it cook fully on down side on low to medium flame.
• Drizzle some oil around the sides of the chilla and let it cook. Once cooked flip the chilla carefully to the other side and again drizzle some more oil on the sides.
• Cook for a couple of minutes till you see light brown spots on the chilla and then take it off the tawa.
• Serve the Besan Chilla hot with slice of bread and ketchup or Green chutney with your tea/coffee for breakfast. You may also use this chilla as a filling for toast sandwiches.
• You may even pack this for tiffin box if you are okay about having it at room temperature.
• Top Tips

Notes

1. Make sure to use fresh and good quality of besan as sometimes old stock of besan tends to become bitter and could ruin the taste of the Chillas.

2. You may or may not use onion. Some like to add finely chopped tomato in the Chilla, but ensure that you chop them finely.

3. Besan Chillas get cooked quickly, so it is better to cook them over low to medium heat.

Step by step instructions and pictorial presentation to make Besan Chilla | Besan ka Cheela

In a large mixing bowl add besan (gram flour ), salt, turmeric powder, red chilli powder and carrom seeds (ajwain) by rubbing in between your palms to release the flavour.

Pour water little by little at a time, keep whisking to form a lump free, smooth batter of flowing consistency.

After that add in the onions, chillies and coriander leaves. Taste and adjust the spices accordingly.

Heat a tawa/griddle over medium flame. Lower the flame and pour a ladleful of the prepared batter over the tawa and with the back of the ladle, spread the batter so that it forms a circular shape.

You may adjust the size of the besan chilla as per your liking. Let it cook fully on down side on low to medium flame.

Drizzle some oil around the sides of the chilla and let it cook. Once cooked flip the chilla carefully to the other side and again drizzle some more oil on the sides.

Cook for a couple of minutes till you see light brown spots on the chilla and then take it off the tawa.

Serve the Besan Chilla hot with slice of bread and ketchup or Green chutney with your tea/coffee for breakfast. You may also use this chilla as a filling for toast sandwiches.

You may even pack this for tiffin box if you are okay about having it at room temperature.

Top Tips

1. Make sure to use fresh and good quality of besan as sometimes old stock of besan tends to become bitter and could ruin the taste of the Chillas.

2. You may or may not use onion. Some like to add finely chopped tomato in the Chilla, but ensure that you chop them finely.

3. Besan Chillas get cooked quickly, so it is better to cook them over low to medium heat.

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