Vegetable Besan Chilla – A Wholesome, Gluten-Free Protein Breakfast
These vegetable besan chillas are soft, flavourful, and packed with colourful vegetables. Made using gram flour (besan), they are naturally gluten-free and rich in plant-based protein and fibre. Quick to prepare and incredibly versatile, these chillas are perfect for breakfast, lunch, or a healthy evening snack. Pair them with mint chutney or plain yogurt for a balanced and satisfying meal.
Ingredients
- 1 cup besan (gram flour)
- ½ grated zucchini
- 1 grated carrot
- ¼ cup chopped onion
- ¼ cup chopped tomato
- 2 tbsp chopped coriander
- ½ tsp ajwain (carom seeds)
- ½ tsp turmeric powder
- ½ tsp chilli flakes
- Salt to taste
- Water (as required)
- 1 tsp olive oil
Method
- Combine besan, grated zucchini, carrot, onion, tomato, coriander, ajwain, turmeric, chilli flakes, and salt in a mixing bowl.
- Gradually add water while whisking to prepare a smooth, lump-free batter with a pouring consistency.
- Heat a non-stick pan and lightly grease it with olive oil.
- Pour a ladleful of batter onto the pan and spread it gently into a thin, round chilla.
- Cook on medium heat for 3–4 minutes until the bottom turns golden brown, then flip and cook the other side for another 2–3 minutes.
- Serve hot with green chutney, mint yogurt dip, or plain curd.
Health Benefits
- Rich in plant-based protein to support muscle health and daily energy needs.
- High in dietary fibre, which promotes healthy digestion and keeps you feeling full for longer.
- Naturally gluten-free, making it suitable for those avoiding wheat.
- Packed with vitamins, minerals, and antioxidants from fresh vegetables.
- A healthy, low-oil meal that supports weight management and balanced nutrition.
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