Besan ka puda

4.82 from 16 votes

Besan ka puda or besan chilla is spiced Indian chickpea crepes that are often served for breakfast or brunch. These crepes are high in protein, low-fat, and a perfect way to start your day.

Prep: 10

Cook: 10

Total: 20

Course: Breakfast

Cuisine: Indian

Servings:

Calories: 166kcal

Author: Ruchi

Ingredients

1½ cup Chickpea flour (besan)
½ small Onion chopped
2 tablespoons Carrots shredded
¼ cup Spinach leaves chopped
2 tablespoons Red Bell pepper finely chopped
½ teaspoon Turmeric powder
½ teaspoon Cumin powder
½ teaspoon Coriander powder
Salt to taste
2-3 tablespoons Oil to cook the cheela
¾ cup Water add a tablespoon more if needed

US Customary - Metric

Instructions

Add chickpea flour (besan) to a large mixing bowl.
Add in all the other ingredients – onions, fresh spinach leaves, carrots, red bell pepper, coriander leaves, cumin powder, salt, and pepper to the bowl. Mix well until combined.
Slowly pour in water, whisking all the time to make a smooth lump-free batter.
Before cooking, allow the besan puda batter to rest, uncovered, for 10 minutes. Meanwhile, heat the skillet.
Grease the skillet with oil. Scoop 1/4 cup of the batter onto the skillet and spread it around. Cook on a medium-low flame until the bubbles cover the besan cheela surface, about 2 minutes.
Gently run a spatula under the besan cheela. Make sure it is not stuck to the pan and then flip it over.
Cook until the other side is lightly browned. Remove and serve. Repeat until all the batter is used.
Serve hot!

Notes

Cooking Tips to make the best Besan ka Puda or Besan Chilla recipe

» Batter Consistency - Add water slowly. You may not need all the liquid mentioned in the recipe to make a smooth batter. The batter should be of thick dropping consistency.

» For that tangy taste in the crepes, you can sub water for buttermilk.

» Likewise, I have used the blend of cumin powder, salt, pepper, and coriander powder in this Besan ka puda recipe. But, feel free to tailor the recipes to suit your preferences.

» For smaller crepes, spoon 1/4 cup of batter onto the hot skillet.

» Always cook besan ka puda on medium-low heat. Cook the first side until bubbles start to appear.

» Flipping the crepes is the main step. Do not flip too soon. The batter is going to show signs. When you start to see small holes in the crepes, run a spatula all around the edges, and loosen the crepe. Now, gently slide the spatula under the crepe and flip it over.

» These crepes were cooked in a nonstick pan; therefore, less was used. But if cooking in a regular pan, you may need extra oil to cook the crepes.

» Leftover besan chilla can be stored in the fridge for up to 3-4 days in an airtight container.

Nutrition