Indian
👍 Beginner Friendly
15 mineasy
IndianBrunch
Recipe Story
origins & traditionsBesan Cheela, also known as gram flour pancakes, is a beloved North Indian breakfast and brunch staple that combines the nutritional power of chickpea flour with colorful vegetables. These savory pancakes are naturally gluten-free, high in protein, and incredibly versatile. The batter is enriched with finely chopped onions, tomatoes, and bell peppers, seasoned with traditional spices like turmeric and cumin. Quick to prepare and cooked on a hot griddle until golden and crispy, these cheelas offer a satisfying meal that pairs beautifully with yogurt or tangy tamarind sauce. Whether you are looking for a healthy weekday brunch or a crowd-pleasing weekend spread, Besan Cheela delivers authentic flavors with minimal effort.
Instructions
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In a large mixing bowl, add 2 cups chickpea flour (besan). Sift to remove any lumps.
Add 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper to the flour.
Finely chop 1 onion, 1 tomato, 1 bell pepper, and add to the bowl along with 2 tablespoons fresh cilantro.
Gradually add 1.5 to 2 cups water while whisking continuously to form a smooth, pourable batter. The consistency should be similar to pancake batter.
Let the batter rest for 5 minutes to allow the flour to absorb the water and the flavors to meld.
Heat a non-stick skillet or griddle over medium heat. Lightly brush with 1 teaspoon vegetable oil.
Pour a ladleful of batter onto the center of the skillet and quickly spread it in a circular motion to form a thin pancake about 6-7 inches in diameter.
Drizzle 1/2 teaspoon oil around the edges of the cheela. Cook for 2-3 minutes until the bottom is golden brown and crispy.
Flip carefully using a spatula and cook the other side for another 2 minutes until golden spots appear.
Remove from skillet and keep warm. Repeat with remaining batter.
Serve hot with yogurt, tamarind sauce, or green herb sauce.
Besan Cheela with Vegetables
4.1 (26)
Savory Indian chickpea flour pancakes loaded with fresh vegetables and aromatic spices, perfect for a protein-rich brunch that comes together in minutes.
easy
35 min
4 servings
Ingredients
0 of 10 checked
Main Batter
- 2 cups chickpeas, chickpea flour (besan)
Vegetables
- 1 pieces onions, finely chopped
- 1 pieces tomatoes, finely chopped
- 1 pieces bell-peppers, finely chopped
Herbs & Spices
- 2 tablespoons cilantro, fresh, chopped
- 1 teaspoons turmeric, ground
- 1 teaspoons cumin, ground
- 1 teaspoons salt
- 1/2 teaspoons black-pepper, freshly ground
Cooking Oil
- 3 tablespoons vegetable-oil, for cooking
Chef Tips
expert advice•For extra crispy cheelas, cook on medium-high heat and do not cover while cooking.
•You can customize the vegetables based on what you have - grated carrots, finely chopped spinach, or green chilies work wonderfully.
•Add a pinch of asafoetida (hing) for enhanced digestibility.
•If the batter thickens while standing, simply add a splash of water to thin it out.
•These cheelas taste best when served immediately but can be kept warm in a low oven.
•For meal prep, make the batter ahead and refrigerate for up to 24 hours.
•Leftover cheelas can be rolled with fillings for a quick lunch wrap.
