Besan Chilla

Nutrition

Ingredients

• 1 cup besan (gram flour)
• 1 small onion (finely chopped)
• 1 small tomato (finely chopped)
• 2 tbsp coriander leaves (chopped)
• 1 green chilli (optional)
• to taste turmeric and salt
• 2 tsp oil (for cooking, total)

Instructions

1. Whisk the besan with water into a smooth, pourable batter. Stir in the onion, tomato, coriander, chilli, turmeric, and salt.
2. Heat a non-stick tawa over medium heat and lightly grease it.
3. Pour a ladle of batter and spread it into a thin circle.
4. Drizzle a few drops of oil at the edges and cook until the underside is golden and the edges lift, about 2-3 minutes.
5. Flip and cook the other side for 1-2 minutes. Repeat with the remaining batter.

Why this is weight-loss-friendly

Besan brings protein and fiber, and cooking on a non-stick tawa keeps the oil low, so it stays filling for the calories.

Substitutions

• Add grated carrot, capsicum, or spinach to bump up volume and fiber.
• Serve with curd or green chutney instead of any oily side to keep calories down.

Variations

• Stir in a little crumbled paneer for extra protein.

Storage & meal prep

Batter keeps 1-2 days refrigerated. Cooked chillas reheat best on a tawa.

Chop the vegetables ahead and mix the batter fresh in a couple of minutes each morning.

Common mistakes

• Batter too thick: it cooks dense and gummy. Thin it with water until pourable.
• High heat: the outside browns before the inside cooks. Keep it on medium.

FAQs

Is besan chilla good for weight loss?

It can fit a calorie-conscious plate. Besan adds protein and fiber, and a low-oil chilla stays filling for relatively few calories.

How do I add more protein to besan chilla?

Stir in crumbled paneer or serve with a side of curd. Both raise the protein without much extra effort.