Besan Chilla (Savory Chickpea Flour Pancakes)

Rich in plant-based protein and fiber from chickpea flour, this traditional savory breakfast helps maintain stable blood sugar levels while keeping you full.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 135 g (1 1/4 cups) chickpea flour (besan) · 522 kcal in the whole recipe
• 60 g (1/2 medium) finely diced onion · 24 kcal in the whole recipe
• 60 g (1/2 medium) finely diced tomato · 11 kcal in the whole recipe
• 15 g (1 small) finely chopped green hot pepper · 5 kcal in the whole recipe
• 35 g (1/2 cup) chopped fresh cilantro · 8 kcal in the whole recipe
• 15 g (1/4 cup) fresh mint leaves · 7 kcal in the whole recipe
• 15 g (1 tbsp) fresh lemon juice · 3 kcal in the whole recipe
• 4 g (1 clove) garlic · 6 kcal in the whole recipe
• 3 g (1/2 tsp) grated fresh ginger · 2 kcal in the whole recipe
• 8 g (approx. 2 tsp) olive oil · 71 kcal in the whole recipe

Method

1. Blend fresh mint, 20 g cilantro, garlic, ginger, lemon juice, 5 g hot pepper, a pinch of salt, ground cumin, and 2 tbsp water into a smooth chutney.

   

2. In a bowl, whisk chickpea flour, turmeric, ground cumin, salt, onion, tomato, remaining 10 g hot pepper, remaining 15 g cilantro, and 150 ml water until a pourable pancake batter forms.

   

3. Heat a non-stick skillet over medium heat, light-brush with olive oil, pour half the batter, spread into a thin circle, cook for 2 to 3 minutes per side until golden brown, and repeat for the second pancake.

   

4. Serve the warm savory pancakes immediately alongside the prepared vegan mint-cilantro chutney.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.