Besan Chilla with Onion, Tomato and Ajwain
Lalkila Kitchen · Plant based · Vegetarian · Breakfast · Snacks
A finely chopped filling helps this savoury pancake spread without tearing. Keep the first chilla small while you check the pan and batter, then adjust with a little water if necessary. It can be breakfast, a light supper or a snack with chutney.
Ingredients
- 100 g besan (gram flour)
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped tomato
- 1/4 cup chopped coriander
- 1/2 tsp finely chopped green chilli, optional
- 1/2 tsp finely chopped ginger
- 1/2 tsp ajwain
- 2–3 pinches turmeric
- 1/4 tsp chilli powder, optional
- 120 ml water, plus 1–3 tbsp as needed
- Salt to taste
- Oil for the pan
Method
- Whisk all ingredients except oil into a smooth, flowing batter, adding extra water gradually.
- Heat a lightly oiled tawa or frying pan over medium-low heat. Pour a small ladleful and spread gently.
- Cook until the top looks set and the underside is golden. Drizzle a little oil around the edge, turn, and cook the second side thoroughly. Repeat, stirring the batter between batches.
Cooking notes
Plant-based as written. Use raw besan rather than roasted sattu for this version. The chilla should have no wet flour batter in its centre. Fine chopping matters more than adding extra flour to compensate for large vegetable pieces; serve freshly cooked.
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Source and adaptation
Adapted in original wording from Dassana Amit's “Besan Chilla Recipe,” Dassana's Veg Recipes. Original recipe.
Uses the source's 100 g besan measure, with water added gradually and chilli optional.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.