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AI-generated photograph: Two thin golden gram flour pancakes folded on a warm white plate, flecked with red tomato, onion and green coriander, a lemon wedge and a small pot of raita beside them

Home · Recipes · Besan chilla, savoury gram flour pancakes

South Asian · Breakfast

Besan chilla, savoury gram flour pancakes

golden gram flour · tomato and red onion · fresh coriander

AI-generated photograph

Thin, golden savoury pancakes made from gram flour (chickpea flour) batter, studded with onion, tomato and coriander. Naturally egg free and gluten free, and high in protein.

Contains: none of the 14 allergens, as written. None of the 14 allergens is in this recipe as written, and it is gluten free because gram flour is made from chickpeas. Some gram flour is packed where wheat is handled, so check the packet if you need it strictly gluten free.

Ingredients

  • 150g gram flour (chickpea flour, also sold as besan)
  • Half a teaspoon ground turmeric
  • Half a teaspoon ajwain (carom seeds, a small seed that tastes like thyme)
  • Three quarters of a teaspoon salt
  • 1 small red onion, finely chopped
  • 1 ripe tomato, seeds scooped out, finely chopped
  • Optional: 1 green chilli, finely chopped
  • 15g fresh coriander, chopped
  • 4 teaspoons vegetable oil, for cooking
  • To serve: 1 lemon, cut into wedges

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Let's cook

  1. Put the gram flour, turmeric, ajwain and salt in a bowl. Pour in 250ml cold water a little at a time, whisking, until you have a smooth batter about as thick as single cream. Leave it to rest for 10 minutes.
  2. Stir the onion, tomato, chilli, if using, and most of the coriander into the batter.
  3. Heat a non-stick frying pan on a medium heat and add half a teaspoon of the oil. Pour in a ladle of batter (about 80ml) and quickly spread it out with the back of the ladle into a thin round about 15cm wide.
  4. Drizzle a few drops of oil around the edge. Cook for 2 minutes until the top looks dry and the underside is golden and lifts easily.
  5. Turn it with a spatula and cook the other side for 1 to 2 minutes until golden with brown spots. Move it to a warm plate and cover with foil while you cook the rest. You should get about 8.
  6. Serve warm, folded in half, with the rest of the coriander and a lemon wedge to squeeze over.

Tips

  • If the batter thickens while it sits, whisk in a splash more water.
  • The first one is often the test one: adjust the heat so the pancakes turn golden in about 2 minutes on each side.
  • Good with the cucumber raita, or a spoon of plain coconut yoghurt to keep it vegan.

Swaps

  • Milder for children: leave out the chilli and ajwain.
  • More veg: stir in a handful of grated carrot or finely chopped spinach.

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Our own recipe. The photograph is AI-generated.

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