Low Carb Besan Chilla
Discover the perfect balance of flavor and health with this Low Carb Besan Chilla, a protein-packed, gluten-free savory pancake that makes an excellent breakfast or snack option. Made with nutrient-rich chickpea flour and fresh veggies like onion, tomato, and coriander, this simple recipe comes together in just 25 minutes. Infused with aromatic cumin seeds, a hint of turmeric, and a touch of red chili powder, each bite delivers a satisfying burst of spice and freshness. This low-carb twist on the classic besan chilla is pan-fried with minimal oil, making it a guilt-free delight. Serve it hot with your favorite chutney or a dollop of yogurt for a wholesome, low-calorie meal that fits perfectly into any healthy lifestyle. Whether you're looking for a quick weekday breakfast or a light dinner, this is a dish you'll want to make again and again!
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Ingredients
- 1 cup Besan (chickpea flour)
- 0.5 cup Finely chopped onion
- 0.5 cup Finely chopped tomato
- 1 medium Chopped green chili
- 0.25 cup Finely chopped coriander leaves
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Salt
- 1 cup Water
- 2 tablespoons Olive oil (or any cooking oil)
Directions
Step 1
In a large mixing bowl, add 1 cup of besan.
Step 2
Gradually add 1 cup of water, whisking steadily to avoid lumps. Aim for a smooth batter consistency.
Step 3
Incorporate finely chopped onion and tomato, ensuring they are well integrated into the batter.
Step 4
Add chopped green chili, coriander leaves, cumin seeds, turmeric powder, red chili powder, and salt to the mixture.
Step 5
Stir all the ingredients together until well combined.
Step 6
Heat a non-stick tawa or skillet over medium heat and drizzle a small amount of olive oil.
Step 7
Pour a ladleful of batter onto the center of the tawa and spread it outwards in a circular motion to form a thin pancake.
Step 8
Cook on one side for about 2-3 minutes, or until edges begin to lift and appear golden brown. Drizzle a bit more oil around the edges if needed.
Step 9
Flip the chilla carefully and cook the other side for another 2-3 minutes until cooked through.
Step 10
Transfer to a plate and repeat with remaining batter.
Step 11
Serve hot with chutney or yogurt for a wholesome meal.
Nutrition Facts
| Serving size | (695.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 795.7 |
| Total Fat 35.8g | 0% |
| Saturated Fat 4.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1286.4mg | 0% |
| Total Carbohydrate 89.6g | 0% |
| Dietary Fiber 18.0g | 0% |
| Total Sugars 20.7g | |
| Protein 30.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 168.8mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 1948.9mg | 0% |
Source of Calories