Restaurants›Bombay Delight - Wimbledon›Besan Chilla Recipe

Besan Chilla Recipe

Inspired by Bombay Delight - Wimbledon
Time30m
Serves3

Savoury pancake from Uttar Pradesh, made with gram flour, onion, tomato, green

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Ingredients

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Batter

Vegetables & Aromatics

Leavening & Binding (optional)

To cook

Method

Prepare Batter

1

Mix dry ingredients

In a medium bowl, sift or whisk together 1 cup besan, 1/4 tsp turmeric, 1/4 tsp red chili powder, 1/4 tsp ajwain and 1 tsp salt to remove lumps and distribute spices evenly.

2

Add wet ingredients

Gradually whisk in 3/4 cup water to the besan mixture until you get a smooth, lump-free batter about the consistency of heavy cream or a pourable pancake batter. If using, whisk in 2 tablespoons yogurt now.

3

Fold in vegetables

Stir in the chopped 1/2 cup onion, 1/2 cup tomato, 1 finely chopped green chili, 1/4 cup chopped cilantro and optional 1/4 cup grated carrot. Taste and adjust salt or chili. Let the batter rest for 5–10 minutes so besan hydrates and flavors meld.

4

Add leavening (optional)

If you want lighter chillas, just before cooking sprinkle 1/8 tsp baking soda over the batter and fold gently to incorporate. Do not overmix.

Cook Chillas

5

Heat a nonstick or cast-iron skillet over medium heat. When hot, reduce to medium-low and brush a teaspoon of oil or ghee across the surface.

6

Pour about 1/4 cup of batter onto the skillet for a medium-sized chilla (adjust quantity for larger or smaller). Immediately spread gently with the back of a spoon or the bottom of a ladle into a thin circle, about 5–6 inches in diameter. Keep edges slightly thicker if you like.

7

Cook on medium-low heat for 2–3 minutes until the underside has golden brown spots and the top begins to set and stop looking raw. Drizzle about 1/2 teaspoon oil around the edges and on the surface.

8

Flip carefully and cook the other side for 1.5–2 minutes until cooked through and lightly golden. Press gently with a spatula to ensure even cooking. If using thicker batter, cover skillet for 30–45 seconds to ensure interior cooks.

9

Transfer cooked chilla to a plate and repeat with remaining batter, adding oil as needed. Stir batter between batches if ingredients settle.

Serve

10

Stack chillas or serve individually. Serve hot with green chutney (mint-cilantro), tamarind chutney, plain yogurt or a side of pickles. Garnish with extra chopped cilantro and a squeeze of lemon if desired.

11

Leftover batter: refrigerate covered for up to 24 hours. Cook straight from chilled (batter may thicken slightly; add a splash of water to adjust consistency).