Madhur Jaffrey’s Besan Cheela (Pancake) Recipe
Written by MasterClass
Last updated: Apr 14, 2024 • 2 min read
Besan cheela is a gluten-free, egg-free pancake from western India. Sometimes called an “Indian omelet,” it’s a great canvas for your favorite fillings, such as the tomatoes, shallots, and green chilies in this version from Madhur Jaffrey.
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What Is Besan Cheela?
Besan cheela (also spelled besan chilla and besan ka chilla) is a savory pancake made with chickpea flour (also known as besan flour or gram flour). Chickpeas are rich in protein and “used for hundreds of things in India,” Madhur says, including these crepes (which are often referred to as “Indian omelets” in western India). In her version of chickpea pancakes, Madhur incorporates tomato, onions, and green chilies. The result is a light, flavorful pancake, soft in the middle with a crispy edge.
Besan cheelas are traditionally cooked on a cast iron skillet known as a tava, or tawa, but can also be made on any small nonstick pan. Popular variations include aloo cheela (grated potato cheela), palak cheela (spinach cheela), methi cheela (cheela with fenugreek leaves), and paneer cheela (cheela filled with paneer).
Madhur Jaffrey’s Besan Cheela (Pancake) Recipe
makes
prep time
10 mintotal time
2 hr 35 mincook time
25 minIngredients
- 1
Sift the chickpea flour, salt, cumin, turmeric, garam masala, and asafetida in a large mixing bowl. Add the water, and stir with a wooden spoon until the mixture transforms from a thick paste to a thin, pourable batter. Break up any lumps with the back of the spoon. Alternatively, purée all the ingredients in a blender, starting with the water, followed by the flour and spices, then transfer to a large bowl.
- 2
Add the tomato, shallot, and green chili to the batter, and mix well to combine. Let the mixture sit for 2 hours.
- 3
Heat ½ teaspoon oil in a 6-inch nonstick frying pan set over medium heat. Once the oil is hot, stir the batter a few times from the bottom of the bowl. Using a ladle or a measuring cup, scoop about ¼ cup batter into the center of the pan. Tilt the pan to help the batter run evenly to the edges of the pan, and fill in any holes or rips with a little extra batter. Cook until the underside is reddish-brown and crispy, about 2 minutes.
- 4
Flip the pancake and cook for another 2 minutes, gently pressing down with the spatula. Transfer the cooked pancake to a large plate, and cover it with an inverted plate to keep it warm.
- 5
Repeat with the remaining batter, stirring from the bottom of the bowl before portioning out each serving.
- 6
To reheat, place the pancakes on a heatproof plate and warm for 15 seconds in a microwave oven.
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