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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

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Savory Chickpea Flour Pancakes

Besan Chilla

(45 reviews)
"

These chickpea flour pancakes are a staple in our house whenever we crave something quick yet fulfilling. The spices and fresh herbs make each bite exciting, and it's a great way to use up any veggies you have on hand.

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Savory Chickpea Flour Pancakes
Prep time:10 mins
Cook time:20 mins
Total time:30 mins

Protein

6g

Carbs

24g

Fat

4g

Calories

150 kcal

Servings:
4
VeganGluten Free

Ingredients

chickpea flour1 cup
water3/4 cup
(or as needed to make batter)
tomato1 small
(finely chopped)
onion1 small
(finely chopped)
green chili1
(finely chopped, optional)
fresh cilantro1/4 cup
(finely chopped)
saltto taste
oilfor cooking

Spices

ground cumin1/2 tsp
turmeric powder1/4 tsp

Directions

Prepare the Batter

  1. In a mixing bowl, combine chickpea flour, ground cumin, turmeric, and salt. Whisk together.
  2. Gradually add water, whisking continuously to form a smooth, lump-free batter. The consistency should be similar to pancake batter.
  3. Fold in chopped tomato, onion, green chili, and cilantro. Mix well.
Chef's tip: Let the batter rest for 5 minutes to allow the flour to absorb the water fully, which helps the pancakes cook evenly.

Cook the Pancakes

  1. Heat a non-stick skillet over medium heat and drizzle with a little oil.
  2. Pour a ladleful of batter onto the skillet and gently spread into a circle about 6 inches in diameter.
  3. Cook for 2–3 minutes until the edges start to lift and the bottom is golden brown.
  4. Flip carefully and cook the other side for another 2 minutes until cooked through.
  5. Repeat with remaining batter, adding more oil to the pan as needed.
Chef's tip: Adjust the heat between medium and low to ensure the pancakes do not burn while the insides cook thoroughly.

Serve

  1. Serve the pancakes hot with a side of green chutney or yogurt, and a wedge of lime for a refreshing tang.
Chef's tip: These pancakes are best enjoyed fresh, but the batter can be made ahead and refrigerated for up to a day.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.