Name: Besan Chilla
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Makes 6–8 chillas
Cuisine: Indian (Jain)
Ingredients: 1½ cups Besan (chickpea flour); ¾–1 cup Water; 1 tsp Fresh ginger, grated; 1 (adults) Green chili, chopped; 2 tbsp Coriander leaves, chopped; ½ tsp Ajwain (carom seeds); ½ tsp Cumin seeds; ¼ tsp Turmeric; ¼ tsp (adults) Red chili powder; ½ tsp Coriander powder; ¼ tsp Hing; ½ tsp Salt; ½ cup Paneer, crumbled (filling); ¼ tsp Chaat masala; Salt, for the filling, to taste; ½ tsp Oil or ghee, per chilla

Chickpea

Besan Chilla

◆ Night prep: 5 min (mix batter) ◆ Morning: 15 min ◆ Makes 6–8 chillas

~16–20g protein per adult · boosts to ~24g with paneer filling

🌙 Night Before

Mix all batter ingredients — under 5 min, no soaking needed; batter improves overnight
Set aside toddler portion before adding chili; refrigerate both separately

Ingredients

Batter

Besan (chickpea flour)1½ cups
Water¾–1 cup
Fresh ginger, grated1 tsp
Green chili, chopped1 (adults)
Coriander leaves, chopped2 tbsp

Spices

Ajwain (carom seeds)½ tsp
Cumin seeds½ tsp
Turmeric¼ tsp
Red chili powder¼ tsp (adults)
Coriander powder½ tsp
Hing¼ tsp
Salt½ tsp

Filling & cooking

Paneer, crumbled (filling)½ cup
Chaat masala¼ tsp
Salt, for the fillingto taste
Oil or ghee, per chilla½ tsp

Method

1 Prepare batter (night before)

Whisk besan (1½ cups) with water (¾ cup) gradually to avoid lumps
Add ginger (1 tsp), ajwain (½ tsp), cumin seeds (½ tsp), turmeric (¼ tsp), coriander powder (½ tsp), hing (¼ tsp), salt (½ tsp)
Fold in coriander leaves (2 tbsp)
Batter should coat a spoon but still pour — like pancake batter

👶 Toddler — split before refrigerating

Remove ⅓ cup of batter before adding green chili or red chili powder
Stir in ghee (a few drops) — keeps her chillas softer
Store separately

2 Cook (morning)

Stir batter well — add water (2–3 tbsp) if thickened overnight
Add green chili (1) and red chili powder (¼ tsp) to adult batter
If using the filling: mix crumbled paneer (½ cup) with chaat masala (¼ tsp) and salt (to taste); set aside
Heat tawa on medium; grease with ghee (½ tsp)
Pour (¼ cup) and spread quickly; cook 2 min until edges golden
Add filling (1 tbsp) in center if using; fold and press 1 min more

👶 Toddler cooking

Cook on medium-low; small chillas (2 tbsp batter), serve flat
Brush with ghee (a smear) while warm — adds calories

Tip Ajwain aids digestion and gives the chilla its savory aroma. Besan batter thickens more than moong overnight — always loosen with water before cooking.