Besan Chilla is one of our favorite breakfast options on the weekends. It can be whipped up in literally 10 minutes and can be enjoyed with crunchy toast, cilantro/mint chutney and masala chai.

I absolutely love the versatility of chickpea flour-the question is: what can’t be made with this gluten-free flour? Savory crepes check, desserts check, fritters check and I also remember back in India, we use to make a chickpea flour face pack mixed with yogurt and turmeric for exfoliating our skin and making it glow!

We enjoy eating it with cilantro/mint chutney, cardamom and cinnamon latte and sourdough toast on the side!


Prep time:

Servings: 4


1 cup besan/chickpea flour

1.5 cups water

1/2 cup white onion chopped

1 small tomato finely chopped

1-2 green chili's finely chopped

2-3 tablespoon cilantro finely chopped

1 teaspoon sea salt

1/4 teaspoon turmeric powder

1/2 teaspoon Indian red chili powder

1 teaspoon fenugreek leaves crushed 

2-3 tablespoons avocado oil for frying



  1. Sieve the chickpea flour to avoid any lumps.
  2. Mix all the ingredients except oil to make a smooth batter.
  3. Check the batter if you need additonal salt or spice.
  4. Heat a cast-iron pan, pour little batter with the help of a ladle.
  5. Spread it gently to make a thin crepe by swirling the pan or by using a spoon.
  6. Drizzle a little oil on all the sides of the chilla.
  7. Cook for few minutes until crisp and then fill over to cook the other side.
  8. Remove on a plate and serve hot!

* A Tip: Chopping tomatoes and onions finely is a key for spreading the chilla batter.