Besan Chilla Recipe | Besan Cheela | Besan Ka Cheela

Besan Chilla Recipe | Besan Cheela | Besan Ka Cheela–Besan chilla is a gram flour savory pancake with the goodness of onion and tomatoes. It is a tasty breakfast choice that works well for the evening snacks as well. Besan ka Cheela is very much liked by kids as well as by adults.

 Besan ka chilla is from north Indian or Punjabi cuisine and also known as Besan ka Cheela or Besan chilla or Besan Cheela. This is a filling, tasty, and easy to make breakfast or snack item. Besan Chilla is also called veg Tomato Omelette.
You can add any vegetable of your choice like spinach, carrots, methi, beans, etc.

Serving suggestions for Besan Cheela Recipe | Besan Ka Cheela Recipe

1. My family loves Besan chilla with green chutney

.2. Cheela goes well with tomato ketchup, this accompaniment is the kids’ favourite.

3.If you are serving the chilla for evening snacks then nothing can beat Cheela with hot ginger tea.

Tips:

1. Rice flour adds crispiness to the Besan Chilla and makes it tastier too. It is recommended to add it. However, you can skip that if you want to make soft cheela and can add more  Gram flour instead of rice flour. 

2. Use a good nonstick pan or skillet to make the Besan ka chilla otherwise it will stick on the skillet and you will have to use more of the oil. It is advisable to avoid the use of excessive oil to make a healthier item.

3.Try using seasonal vegetables each time you are making Besan Ka Cheela, it will give you different nutrients and taste each time you make it.

4. I have added asafoetida in the batter, you can add carom seeds also for good digestion.

Besan Chilla Recipe with step by step photos

1. Firstly, take gram flour and rice flour in a big bowl. Add 1.5tsp Kashmiri red chili powder, salt to taste, 3/4 tsp turmeric powder,1 tsp garam masala,1/2  cumin powder, and 2 pinches of asafoetida.

2. Make a batter by adding 1.5 cups of water to it. Whisk well there should not be any lumps in the batter.

Let it rest, in the meanwhile do other preparation of chopping the onions and tomatoes.

3. Finely chop 2 onions, some coriander leaves, and 2 tomatoes (without pulp).

4. Add onions tomatoes, coriander leaves, and 1 tbsp lemon juice to the batter.

5. Besan had absorbed the water during resting so I added 1/2 cup of more water to adjust the consistency of the batter. A total of 2 cups of water are required to make the pouring consistency batter.

6. Heat the non-stick skillet or iron tawa. Grease it with a little oil.

7. Pour one ladleful of prepared besan batter on it. Spread with the help of the back of the spoon. Spread gently as much as you can otherwise the chilla will not be cooked properly. Cook for 1-2 minutes on medium flame.

8. Now drizzle 1 tsp of the oil on the sides and on the top of the chilla.

9. Flip and cook on the other side the same way. In between keep pressing with a spatula.

10.Once cooked properly, take it out on a plate.

Serve Besan ka Cheela hot with green chutney, tea, or tomato ketchup.

More Breakfast recipes on the blog:

Sindhi Koki

Bread Pakoda

Seyal Maani

Sindhi Dal Pakwan

Recipe Card for Besan chilla Recipe | Besan Cheela | Besan Ka Cheela