Crispy Besan Chilla with Zesty Green Chutney

⏱ 25 min · Serves 2

These golden chickpea flour pancakes are a beloved Indian street-food staple — spiced, savoury and ready in minutes. Paired with a vibrant coriander and mint chutney, they make a brilliant light meal or snack that's naturally gluten-free and packed with plant protein.

Per serving: 280 kcal · 13.5g protein · 36.0g carbs · 8.5g fat

Ingredients

• 1 cup besan (chickpea flour)
• 3/4 cup water (adjust for smooth batter)
• 1 small red onion, finely chopped
• 1 medium tomato, finely chopped
• 1 green chilli, finely chopped
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp ajwain (carom seeds)
• Salt to taste
• 2 tbsp fresh coriander, chopped
• 2 tsp oil (for cooking)
• For the green chutney:
• 1 cup fresh coriander leaves
• 1/2 cup fresh mint leaves
• 1 green chilli
• 1 garlic clove
• 1 tsp lemon juice
• 1/4 tsp cumin powder
• Salt to taste
• 2 tbsp water

Method

1. Make the chutney first: blend coriander, mint, green chilli, garlic, lemon juice, cumin powder, salt and water until smooth. Taste and adjust seasoning. Set aside.
2. In a mixing bowl, combine besan, turmeric, red chilli powder, ajwain, cumin seeds and salt. Gradually whisk in the water to form a smooth, lump-free batter with a pourable consistency (similar to crepe batter).
3. Stir in the chopped onion, tomato, green chilli and fresh coriander into the batter.
4. Heat a non-stick tawa or flat pan over medium heat. Brush with a little oil. Pour a ladleful of batter onto the centre and spread in a circular motion to form a thin pancake about 18cm wide.
5. Drizzle a few drops of oil around the edges. Cook for 2–3 minutes until the edges look set and the underside is golden and crisp.
6. Flip carefully and cook the other side for 1–2 minutes until golden. Repeat with remaining batter.
7. Serve the chillas hot with the green chutney on the side.