Besan Ka Chilla Banane Ka Naya Tarika | Besan Cheela Pancake | Besan Ka Chilla Recipe | Kunal Kapur

Chef Kunal Kapur Desserts & Sweets 40 Mins 4 Servings 933.1K views Feb 8, 2021

How to make Besan Ka Chilla | How to make fresh Pudina Chutney Besan Chilla or besan cheela is a popular Indian breakfast and one that is made regularly in many Indian houses. Besan Chilla can be made like a pancake which is made with besan, maida, and veggies. It’s filling, nutritious, and makes a hearty meal for any time of the day. On of the best chilla i had was in Rajasthan. I was in Jaipur to try Rajasthani street food and i just loved the kachori with chutney along with chilla which I ate in the main market.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Batter

Besan – 1 cup
Maida – ¼ cup
Turmeric – ½ tsp
Chilli powder – ¾ tsp
Ajwain – ½ tsp
Ginger chopped – 2tsp
Green chilli chopped – 1no
Onion chopped – 1tbsp
Spring onion chopped – 2tbsp
Coriander chopped – 1tbsp
Salt – to taste
Water – ½ cup approx
Baking powder – 1½ tsp
Oil – a dash
Green chutney
Mayonnaise
Chaat masala

For Mint Chutney

Coriander leaves (chopped) – 2 cups
Mint leaves – ¾ cup
Garlic chopped – 2 tsp
Ginger chopped – 2tsp
Green chilli – 1no
Salt – to taste
Black salt – ½ tsp
Chaat masala – ½ tsp
Lemon – 1no
Ice cubes – few
Water – a dash

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

For traditional Indian sweets and halwas, always roast nuts and aromatics in pure desi ghee over a gentle flame. If reducing milk for kheer or rabri, use a heavy-bottomed kadhai and scrape the sides regularly to develop rich, caramelized creaminess.

Recipe FAQs & Expert Advice

How long can I store leftover Besan Ka Chilla Banane Ka Naya Tarika?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.