How To Make Crunchy Besan Chilla With Green Chutney For A Healthy Start

A crunchy Besan Chilla with Green Chutney is one of those delightful Indian dishes that proves healthy food doesn’t have to be boring. Made from gram flour (besan) and flavoured with aromatic spices and fresh herbs, this savoury pancake is light, crisp, and packed with protein. When paired with spicy and tangy green chutney, it becomes the perfect combination of crunch and zest. Whether you’re looking for a quick breakfast, a wholesome snack, or a light dinner, this dish delivers both nutrition and satisfaction without taking much time in the kitchen.

What is Besan Chilla?

Besan Chilla, also known as gram flour pancake , is a traditional North Indian dish similar in texture to a crepe but savoury in taste. It’s made by mixing besan (chickpea flour) with water, spices, and vegetables to create a batter that’s then cooked on a hot tawa (griddle). The result is a crispy, golden-brown pancake with a slightly nutty flavour. What makes it stand out is its versatility—you can customise it with onions, tomatoes, chillies, coriander, or even grated carrots for added crunch and nutrition.

Ingredients You’ll Need

To make the perfect Crunchy Besan Chilla with Green Chutney, you’ll need:

• 1 cup gram flour (besan)
  
  
• ½ teaspoon turmeric powder

½ teaspoon cumin seeds

1 teaspoon red chilli powder

Salt to taste

1 small onion, finely chopped

1 tomato, finely chopped

1 green chilli, chopped (optional)

2 tablespoons fresh coriander, finely chopped

Water as required for batter consistency

2 teaspoons oil or ghee for cooking

For the green chutney, gather:

• 1 cup fresh coriander leaves
  
  
• ½ cup mint leaves
  
  
• 1 green chilli
  
  
• 1-inch piece of ginger

1 tablespoon lemon juice

Salt to taste

A few drops of water for blending

How to Make Crunchy Besan Chilla

Step 1: Prepare the Batter
In a mixing bowl, add gram flour, turmeric, cumin seeds, red chilli powder, and salt. Slowly add water while whisking to form a smooth, lump-free batter. It should have a pourable but thick consistency, similar to pancake batter.

Step 2: Add Vegetables and Herbs
Mix in chopped onions, tomatoes, chillies, and coriander. These not only add flavour and colour but also contribute to the crunchiness once cooked. For extra crispness, you can also add grated carrots or finely chopped capsicum.

Step 3: Heat the Pan
Place a non-stick tawa or iron griddle on medium heat. Brush a little oil or ghee to lightly grease it. Once hot, pour a ladleful of batter in the centre and spread it evenly in a circular motion to form a thin chilla.

Step 4: Cook Until Golden and Crisp
Drizzle a few drops of oil around the edges. Cook until the underside turns golden brown and crisp, then flip it carefully. Cook the other side until both sides are crunchy and lightly browned. Repeat the process for the remaining batter.

Making the Green Chutney

Blend all chutney ingredients—coriander, mint, green chilli, ginger, lemon juice, salt, and water—into a smooth paste. Adjust seasoning to taste. The chutney should have a fresh, tangy, and slightly spicy flavour, perfectly complementing the besan chilla’s savouriness.

Serving Suggestions

Serve your crunchy besan chilla hot, straight from the tawa, with a generous spoonful of green chutney. For a heartier meal, pair it with curd, pickle, or a side salad. It also makes a wonderful lunchbox option since it stays soft yet flavourful even when cool. Some even enjoy rolling it up like a wrap with a bit of chutney or grated paneer inside.

Tips for the Perfect Crunch

• Consistency is key: A slightly thick batter yields a crispier chilla.

Use a well-heated pan: Pour the batter only when the tawa is adequately hot to avoid sticking.

Cook on medium heat: This ensures even cooking and crisp edges without burning.

Add vegetables finely chopped: Larger chunks release moisture and make the chilla soft instead of crisp.

Serve immediately: Besan chillas taste best when eaten hot and crunchy.

Why Besan Chilla is a Healthy Choice

Besan is naturally gluten-free and rich in protein, fibre, and essential minerals like iron and magnesium. It helps maintain energy levels, promotes satiety, and supports digestion. When cooked with minimal oil and combined with herbs and vegetables, it makes for a nutrient-packed, low-calorie meal. The green chutney adds vitamin C and antioxidants, making this dish not just delicious but also nourishing.

Variations to Try

• Spinach Chilla: Add puréed spinach to the batter for an iron-rich green version.
  
  
  
• Oats Besan Chilla: Mix in ground oats for extra fibre and a wholesome texture.
  
  
  
• Cheese or Paneer Chilla: Sprinkle grated paneer or cheese on top before flipping for a fusion twist.
  
  
  
• Stuffed Chilla: Fill with sautéed vegetables or tofu for a filling meal option.
  
  
  

The Joy of Simple Cooking

Crunchy Besan Chilla with Green Chutney is proof that simplicity and flavour can coexist beautifully. It’s affordable, quick to prepare, and suits all ages—perfect for health-conscious individuals and food lovers alike. Whether enjoyed for breakfast, brunch, or an evening snack, this dish adds a wholesome touch to everyday cooking while delivering that irresistible crunch in every bite.