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Spiced yoghurt besan chilla

Besan Chilla is a savoury Indian pancake, made with chickpea flour, spices and chopped vegetables then fried as thin or thick pancake. This is a western version as it’s smaller and thicker similar to American or Scottish pancakes. Also, I added an egg, but you can exclude it or use flax-egg. You can serve this gluten-free spiced yoghurt besan chilla (instead of bread) with curries, soups and stews. Or serve it as and appetizer with dips and chutney, or as party nibbles with yummy toppings.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup besan gram flour
  • 1 tsp baking powder
  • 1 egg optional
  • ½ cup Greek yoghurt
  • 1 tsp black cumin seeds
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground ginger or 1 tsp grated ginger
  • ½ tsp turmeric powder
  • ½ tsp chilli powder
  • 2 cloves of garlic minced
  • ½ tsp freshly ground black pepper
  • 1 tsp salt
  • Vegetable Oil to fry

Method
 

  1. First mix the yoghurt with all the spices and minced garlic. Add the egg, if used. Set aside.
  2. Sift the gram flour & baking powder into a bowl, then add the spiced yoghurt and combine until you get a smooth batter.Rest for 5-10 minutes.
  3. Oil a pancake pan or flat iron griddle and add several spoonful of the batter, spreading them into circular shapes. Cook for about 2 minutes, then turn them over and cook for another minute or so, until golden.
  4. Transfer them to a plate and make more pancakes with the remaining batter.
  5. Serve at room temperature.