Monday, March 11, 2013

Besan ka Chilla ( Gram flour crepes)

Besan is a wonderful ingredient, it is really versatile and has many health benefits too. It is Gluten free and high in protein. It is made from ground Chickpeas or Chana dal. It is a very popular ingredient in Indian Cooking. Pakoras, Kadi, Boondi, bhujia, dhokla, laddu- all use Besan as a primary ingredient.

These chillas (crepes) are a really nice snack and can also be served as appetizers in a party. Just make mini ones and put a smear of coriander chutney and its ready to serve. You can even choose to stuff it with some salad, roll it and keep it together with a toothpick. This is a really quick recipe so you don't have to wait too long to eat these delicious chillas.


Yields 6-7 (12 cm diameter)
or 12-14 mini ones


1 cup Besan
4 tbsp chopped coriander leaves
2 small Green chilis finely chopped
1 Medium sized onion - finely chopped
1/2 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
2 tsp Cumin Seeds
Vegetable/Canola oil 2 tsp per chilla
Salt to taste
3/4 cup water (add more or less depending on the consistency of batter)


In a mixing bowl add the besan, salt, chilli powder, turmeric powder and cumin seeds. Slowly add the water to it and keep mixing it till the batter is of a thin pancake batter consistency. Add the onions, coriander, chilli and give it a good mix so that everything is well combined.

Heat a non stick skillet and add a 1/2 cup for bigger size or 1/4 cup for small sized chillas. Spread it a little so that it is even in thickness and not too thick. Add a tsp of oil to crisp up the chilla. Once the bubbles form on the top side and it looks set flip it. 

The underside should have turned brown. Keep pressing it down wit a spatula. Add another tsp of oil to help crisp up. Once the underside is also cooked take it off the skillet. Repeat the process or the others. Serve with Coriander Chutney and tomato sauce.


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