Besan Chilla (Indian Veg Omelet) Recipe

Besan chilla (also called besan cheela or puda or pudla) is a delicious and eggless north Indian pancake made with chickpea flour or besan. A chilla is extremely nutritious — it is low in fat, loaded with protein from the chickpea flour, and it usually contains other healthy ingredients, including onions, green chili peppers and spices like turmeric and cayenne.

How to make a besan chilla

1. Sift the besan and rice flour into a bowl. Add the finely chopped green chilli peppers, onions, ginger-garlic paste, ajwain, cayenne and turmeric powder to the bowl.
2. Add cilantro and chopped spinach. Add salt to taste.
3. Mix all of the ingredients and set them aside for 15 minutes so the veggies express their juices into the batter.
4. Pour in ½ cup water, mix, then add a little more, mix again. Don’t add all of the water at once. I needed 1 ½ cups water total.
5. Heat a cast iron griddle or non-stick griddle over medium heat. Coat the surface with oil or cooking spray. Pour the batter into the center (I used a ½ cup measure filled close to but not all the way to the brim). Use the bottom of the cup (make sure it’s heat-safe, otherwise use a spoon or ladle) to thin out the chilla if needed.
6. Cook until the underside is golden-brown and the top is beginning to dry. Flip over and cook a couple more minutes.

Ingredients

1. Besan (chickpea flour). The best kind of chickpea flour to use for this recipe is the kind you’d buy from an Indian supplier or grocer. Besan is very finely ground and is made by milling brown chickpeas, whereas the flour labeled here in the U.S. as “garbanzo bean flour” is coarser and made from the larger beige chickpeas we are more familiar with hereabouts.
2. Rice flour. Rice flour adds a nice crunch to chilla and also refines the flavor. I used to make chilla without rice flour but started using it at the recommendation of my niece, Preethi, and it definitely enhances the texture.
3. Spices: Turmeric, cayenne (or any red chilli powder) and ajwain (carom seeds, optional).
4. Herbs: Ginger, garlic, cilantro (coriander leaves) and green chili peppers, like jalapeno or serrano peppers.
5. Veggies. Onions (red onions are best), spinach and other veggies of your choice (see helpful tips below for ideas).
6. Onions. Red onions are best, but yellow onions will do.
7. Oil for cooking chilla. You can use cooking spray.

Why you will love this recipe

1. Flavor-packed. A chilla is just so yummy, with the nutty chickpea flour, onions, chili peppers and cilantro creating magic together. The edges get golden-brown and crispy and decidedly delicious! It will become one of your favorite breakfast recipes for sure.
2. Easy. This is a very simple recipe to put together, even if you are a fairly inexperienced cook.
3. Nutritious. Everything in this besan chilla is really, really good for you.
4. Gluten-free, nut-free, soy-free and vegan. It is friendly to all diets.