Description
These chickpea flour pancakes, also known as besan chilla or cheela, are savory, high-protein, gluten-free, and vegan. Packed with spices and vegetables, they make a quick, flavorful, and wholesome meal anytime.
Ingredients
- 1/2 cup chickpea flour (besan/garbanzo flour)
- 1/2 cup water
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 1/4 teaspoon chili flakes (optional)
- 1 spring onion, finely diced
- 1 teaspoon olive oil (or ghee if not vegan)
- Optional toppings: 1/4 bell pepper (diced), 1/4 cup peas, 1 tablespoon hummus
Instructions
- In a mixing bowl, combine chickpea flour, water, turmeric, salt, pepper, and chili flakes. Mix until smooth.
- Let the batter rest for a few minutes, then stir in the diced spring onion.
- Heat a non-stick pan over medium heat and add the oil.
- Pour the batter into the pan, spreading it into a thin pancake.
- Cook for about 4 minutes until the bottom is firm and golden.
- Flip and cook the other side for 2–3 minutes.
- Top with peas, bell pepper, or hummus and serve immediately.
Notes
- Use fresh green chilies instead of flakes for more heat.
- Grated zucchini, spinach, or mushrooms can be added to the batter.
- Ghee enhances flavor if not keeping it vegan.
- Great served with chutney, guacamole, or yogurt dips.
- Store batter up to 24 hours; cooked pancakes up to 3 days or freeze up to 1 month.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Snack
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 4g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
