Savoury Chickpea Pancakes (Besan Chilla) with Herbs and Spices

Savoury Chickpea Pancakes (Besan Chilla) with Herbs and Spices

Servings

4

Prep Time

10 minutes

Cook Time

15 minutes

Calories

180

Cuisine

Indian

Category

Breakfast

Gram flour, also known as besan or chickpea flour, is a staple in Indian kitchens and a powerhouse ingredient in gluten-free and plant-based cooking. One of the most beloved and easy recipes using gram flour is besan chilla — a savoury, spiced pancake that’s quick to whip up and endlessly versatile. 


Whether you’re making it for breakfast, brunch, or a light dinner, these pancakes deliver a satisfying crunch on the outside with a soft, flavourful interior thanks to chopped onions, tomatoes, fresh herbs, and warming spices.


This gram flour recipe is not only affordable and fast, but it's naturally high in protein and fibre, making it a smart and balanced choice for any meal. You can customise it by adding grated vegetables like carrots or zucchini, or serve it alongside yogurt, chutney, or salad. It's also a brilliant base for those avoiding gluten or looking to reduce refined flours in their diet. 


With just one bowl and one pan, this is the kind of easy, wholesome cooking that nourishes without fuss — ideal for busy mornings or lazy evenings alike.

Savoury Chickpea Pancakes (Besan Chilla) with Herbs and Spices

Ingredients

  • 1 cup gram flour (also known as besan or chickpea flour)

  • 1/2 cup water (plus more as needed)

  • 1 small onion, finely chopped

  • 1 small tomato, finely chopped

  • 1 green chilli, minced (optional)

  • 1/4 cup chopped fresh cilantro

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon cumin seeds or ground cumin

  • Salt to taste

  • Oil or ghee for cooking

Directions

  1. In a mixing bowl, whisk gram flour with water until you have a smooth batter without lumps. Adjust the consistency to a pourable pancake batter.

  2. Add chopped onion, tomato, chilli, cilantro, turmeric, cumin, and salt. Mix well. Let the batter rest for 10 minutes.

  3. Heat a non-stick or cast-iron skillet over medium heat. Lightly grease with oil.

  4. Pour a ladle of batter into the skillet and spread gently into a thin circle.

  5. Cook for 2–3 minutes until the edges lift and the bottom is golden brown. Flip and cook the other side for another 2 minutes.

  6. Repeat with remaining batter, greasing the pan as needed.

  7. Serve warm with chutney, yogurt, or a simple salad.

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Tips for Cooking with Gram Flour

  1. Always sift gram flour to avoid lumps.

  2. Let the batter rest for 10 minutes — it improves the texture.

  3. Use non-stick or well-seasoned pans to prevent sticking.

  4. Add chopped spinach or grated carrots for extra nutrition.

  5. Don’t overcrowd the pan — cook one pancake at a time.

  6. Keep the batter slightly thick for thicker pancakes.

  7. Add green chilies or chilli flakes for heat.

  8. Store leftover batter in the fridge for 1 day max.

  9. Serve hot — they’re best fresh off the pan.

  10. Pair with mint chutney, tamarind sauce, or plain yogurt.

 

Serve It With Suggestions

  • Fresh mint or coriander chutney

  • Plain yogurt or raita

  • Mango or lime pickle

  • Sliced avocado with lime juice

  • Chopped salad of cucumber, onion, and tomato

  • Chai tea or masala tea

  • Paneer bhurji (Indian-style scrambled paneer)

  • Lentil soup or dal

  • Fresh coconut chutney

  • Lightly sautéed greens

FAQ's

Q: What is gram flour made from?
A: Gram flour is made by grinding dried chickpeas, typically split Bengal gram or chana dal.

Q: Is gram flour gluten-free?
A: Yes — gram flour is naturally gluten-free and high in protein.

Q: Can I use it for baking?
A: Yes — it works in savory baking, flatbreads, and even some cakes when balanced with other flours.

Q: Can I make besan chilla without onion or tomato?
A: Absolutely — it's very adaptable. You can use spinach, grated carrot, or skip veg entirely.

Q: What does besan taste like?
A: It has a nutty, earthy flavour that intensifies when toasted or cooked.

Q: Can I store leftover chillas?
A: They’re best fresh, but you can refrigerate and reheat in a pan.

Q: What’s a good dip for gram flour pancakes?
A: Try mint chutney, yogurt, or even hummus for a fusion twist.

Q: Is gram flour the same as chickpea flour?
A: Yes and no — in most recipes they are interchangeable, but true chickpea flour (from whole garbanzo beans) can be slightly coarser.

Q: Can I make the batter in advance?
A: Yes, but don’t store it more than 24 hours, as gram flour can ferment.

Q: How do I make it crispier?
A: Use a hot pan, minimal batter spread, and a little extra oil.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

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