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Vegan Besan Chilla

  1. Home
  2. Vegan Besan Chilla
  • 15
    min
    Prep Time
  • 10
    min
    Cook Time
  • 25
    min
    Ready in

  • per
    Yield
  • 145
    cal
    Calories
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    Vegan Besan Chilla

    Recipe Overview

    • Author’s name:Vegor
    • Recipe type:Dinner
    • Allergens:None
    • Seasons:
    • Cuisines:
    • Courses:

    Recipe Description

    Besan Chilla, often termed as vegan omelettes, is a delightful and nutritious staple originating from the heart of Indian cuisine. Fully embracing the vegan philosophy, this recipe employs a batter made from besan (chickpea flour), which is enriched with a vibrant mix of finely chopped vegetables, savory spices, and herbs. Each chilla is pan-fried to perfection, offering a golden and crispy exterior with a tender, flavorful interior. It’s a versatile dish that expertly marries simplicity with taste, serving as an ideal choice for breakfast, brunch, or a light dinner. The rich in protein chickpea flour makes it not only a crowd-pleaser but also a nutritional powerhouse suitable for a wholesome diet. This recipe ensures a delicious way to start your day or a comforting meal to wind down with, carrying the essence of traditional Indian cooking into vegan households.

    Ingredients

    • 1 cup besan (chickpea flour)
    • 1 1/2 cups water
    • 1/2 teaspoon turmeric powder
    • Salt to taste
    • 1/2 cup finely chopped onions
    • 1/2 cup grated carrots
    • 1/2 cup finely chopped tomatoes
    • 2 tablespoons chopped coriander leaves
    • 1 green chili, finely chopped (optional)
    • 1 teaspoon cumin seeds
    • Oil, for pan-frying

    Steps:

    1. In a mixing bowl, combine chickpea flour, turmeric, salt, and water. Whisk to a smooth batter.
    2. Mix in the onions, carrots, tomatoes, coriander, and green chilies (if using) to the batter.
    3. Add cumin seeds and give the batter a final stir.
    4. Heat a non-stick pan over medium heat and grease lightly with oil.
    5. Pour a ladleful of the batter onto the pan and spread it evenly to form a thin circle.
    6. Flip and cook the other side for another 1-2 minutes.
    7. Serve hot with your choice of chutney or sauce.

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    Vegor “The scientist”

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