Spicy Punjabi Veggie Besan Chilla Recipe

About this recipe

Spicy Punjabi Veggie Besan Chilla is a delicious and protein-packed Indian breakfast dish made with gram flour, fresh vegetables, and aromatic spices. Perfectly balanced in flavor and spice, this savory pancake provides a wholesome start to the day. It's ideal for active lifestyles with its moderate calorie count, and its vibrant colors and crisp texture make it a family favorite. Enjoy it with a side of chutney or yogurt for the perfect meal.

Ingredients

• 500 g Onion
• 100 g Coriander Leaves
• 200 g Dahi
• 250 ml Olive Oil
• - Besan
• 500 g Tomato - Hybrid
• 50 g Black Pepper Powder
• 250 g Carrot
• medium Chilli Green Long
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a large mixing bowl, combine gram flour, yogurt, turmeric powder, red chili powder, garam masala, black pepper powder, and salt. Gradually add water and whisk until a smooth, lump-free batter forms.
2. 2. Fold in the chopped tomatoes, onions, grated carrot, coriander leaves, green chili, and cumin seeds into the batter, mixing well to distribute evenly.
3. 3. Heat a non-stick pan over medium heat and lightly grease it with cooking oil.
4. 4. Pour a ladleful of batter onto the pan and spread it gently into a thin, circular pancake shape. Cook for 2-3 minutes until the edges turn golden brown.
5. 5. Flip the chilla using a spatula and cook the other side for another 2-3 minutes, ensuring it is evenly browned and cooked through.
6. 6. Repeat the process for the remaining batter, greasing the pan as needed between batches.
7. 7. Serve the chillas hot with a side of mint chutney or plain yogurt for dipping.