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Besan Chilla
Savory pancake made from chickpea flour
🌱 Beginner🌅 Breakfast🌿 Vegan🕐 20 min
A pancake with no egg, no wheat flour and no resting time: chickpea flour, water, vegetables. It's high in protein, gluten-free, vegan, and ready in a quarter of an hour - and anyone who has had socca in Nice already knows the idea.
🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.
Prep10 min
Cook time10 min
Total20 min
Serves4 chillas
Allergens: None of the 14 EU-declarable allergens, as this recipe is written.
Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 10✅ All set to cook!
Method
0 of 4🎉 All done — enjoy!
- Whisk the besan with the water until smooth - first half the water, until a thick, lump-free paste forms, then the rest. The batter should flow like thin pancake batter.
- Stir in the onion, tomato, chili, coriander and spices. Let sit for 5 minutes.
- Heat a pan to medium, add a little oil. Pour in a ladle of batter and spread it into a circle with the bottom of the ladle, working from the center outward.
- Drizzle a few drops of oil around the edge. Cook for 2–3 minutes, until the surface looks matte and the edges start to lift, then flip and finish for 1–2 minutes.
Tips
- Ajwain isn't just decoration here: chickpea flour sits heavy in some stomachs, and ajwain is exactly the counter for that in this recipe.
- The batter thickens as it sits. If it does, just stir in a splash of water.
- Serve with mint chutney - the recipe for that is here too.
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