Spiced Besan Chilla With Tangy Veggie Filling Recipe

About this recipe

Start your day with Spiced Besan Chilla with Tangy Veggie Filling, an Indian-inspired breakfast that’s both delicious and nutritious. Made with chickpea flour, these crispy pancakes are stuffed with a savory mix of spiced vegetables, including black beans and coriander, creating a dish that’s high in protein and flavor. The preparation is simple and fits perfectly into busy schedules, taking only 35 minutes from start to finish. This meal is dairy-free, vegetarian, and packed with 34g of protein and 870 calories, giving you the energy needed for the day ahead. The golden pancakes pair beautifully with the tangy filling, making them ideal for gym prep or a satisfying morning meal. Enjoy this wholesome breakfast with a side of chutney or a cup of chai for a truly comforting start to your day.

Ingredients

• 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• - Rock Salt
• - Frozen Mixed Vegetables
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 500 G Preserved Dried Salted Black Beans
• 100 g Mix Seeds
• - Ginger Powder
• 500 ml Oil (For Frying)

Instructions

1. 1. In a mixing bowl, combine chickpea flour, turmeric, red chili powder, cumin seeds, and rock salt with water to make a smooth batter.
2. 2. Heat a non-stick pan over medium heat and lightly brush it with vegetable oil to prevent sticking.
3. 3. Pour a ladleful of batter onto the pan and spread it evenly to form a thin pancake. Cook for 2-3 minutes on each side until golden brown.
4. 4. In a separate pan, heat the remaining vegetable oil and sauté the frozen mixed vegetables for 4-5 minutes until softened.
5. 5. Add preserved dried salted black beans, Suhana Dal Makhani Spice Mix, and ginger powder to the vegetables, stirring well to coat evenly.
6. 6. Cook the vegetable mixture for another 3-4 minutes until fragrant and fully cooked.
7. 7. Place a cooked chilla on a plate and spread a portion of the tangy vegetable filling evenly over one side.
8. 8. Fold the chilla over the filling to create a semi-circle, pressing gently to seal.
9. 9. Repeat the process with the remaining batter and filling to make additional stuffed chillas.
10. 10. Serve warm, garnished with freshly chopped coriander leaves for added flavor and presentation.