LunchDinnerMain Course

Vegan Chickpea Omelette (Besan Chilla)

Name: Vegan Chickpea Omelette (Besan Chilla)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: indian
Ingredients: 120 g chickpea flour; 240 ml water; 0.25 pcs red onion finely chopped; 0.5 pcs tomato finely chopped; 0.5 pcs green chili finely chopped; 0.5 tsp fresh ginger grated; 2 tbsp fresh cilantro chopped; 0.25 tsp turmeric powder; 0.5 tsp cumin powder; 0.25 tsp red chili powder (optional); 0.5 tsp salt; 2 tbsp oil

This savory and protein-rich chickpea flour pancake, known as Besan Chilla, makes for a quick and satisfying meal. It's naturally vegan and gluten-free, packed with vegetables and aromatic spices.

An original recipe by Forkin

Total time: 30 min
Serves: 2
Difficulty: Easy
Per serving: 386 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

120 gchickpea flour
240 mlwater
0.25 pcsred onion, finely chopped
0.5 pcstomato, finely chopped
0.5 pcsgreen chili, finely chopped
0.5 tspfresh ginger, grated
2 tbspfresh cilantro, chopped
0.25 tspturmeric powder
0.5 tspcumin powder
0.25 tspred chili powder(optional)
0.5 tspsalt
2 tbspoil

Equipment

ladle · whisk · large bowl · non-stick pan

The method

Step by step

1
In a large bowl, whisk together the chickpea flour and water until a smooth, lump-free batter forms.
About 2 min
Cook’s note: Ensure the batter is not too thick or too thin; it should have a pourable consistency like pancake batter.
2
Add the red onion, tomato, green chili, fresh ginger, fresh cilantro, turmeric powder, cumin powder, red chili powder (if using), and salt to the batter.
About 5 min
Cook’s note: Adjust the amount of green chili and red chili powder to your preferred spice level.
3
Mix all the ingredients thoroughly until well combined.
About 1 min
4
Heat half of the oil in a non-stick pan or griddle over medium heat.
About 1 min
Cook’s note: A well-heated pan is crucial for a crisp chilla.
5
Pour about half of the batter onto the hot pan and spread it evenly into a circular shape, about 6-8 inches in diameter.
About 1 min
Cook’s note: Use the back of a ladle or spoon to gently spread the batter.
6
Cook for 3-4 minutes until the edges start to crisp and the top looks set.
About 4 min
7
Drizzle a little oil around the edges and carefully flip the chilla.
8
Cook for another 2-3 minutes on the second side until golden brown and cooked through.
About 3 min
9
Remove the cooked chilla from the pan and repeat with the remaining batter, adding more oil if needed.
About 3 min
10
Serve the vegan chickpea omelettes hot with chutney or yogurt.

Per serving

Nutrition

76%Score

Calories: 386kcal
Protein: 14g
Carbs: 39.1g
Fat: 19.5g
Fibre: 7.7g
Sugar: 8.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover chillas in an airtight container in the refrigerator.

Reheating

Reheat gently in a dry non-stick pan or microwave until warm.