Besan Cheela (Savory Chickpea Flour Pancakes) – High-Protein Indian Breakfast

Introduction: If you’re looking for a quick, nutritious breakfast that’s also deliciously savory, look no further than Besan Cheela (also spelled chilla). Often called the “Indian chickpea omelette,” besan cheela is a thin pancake made from gram flour (besan), which is simply ground chickpeas. This dish has been a North Indian breakfast favorite for generations, long before gluten-free and vegan were buzzwords! In my college days, I’d whip up a cheela in minutes when running late for class – just mix besan with spices and water, throw in whatever veggies on hand, and cook it like a pancake. The result is a soft, flavorful flatbread that you can eat on its own or roll up with a filling.

Historically, cheela is part of Indian street food culture too. Early morning street vendors in Delhi or Mumbai often sell hot cheelas wrapped in newspaper, to be gobbled on the go. There are even sweeter versions (like with jaggery) and other lentil-based versions (such as moong dal cheela). But the besan cheela remains most popular due to its simplicity. It’s said that many Indian soldiers carried besan flour with them to mix up instant pancakes during campaigns. True or not, it’s believable – besan is protein-rich and filling, and cheela is ultra-quick to cook, making it a smart sustenance food. Today, health enthusiasts love it as a low-carb, high-protein alternative to grain-based pancakes.

Health Benefits: Chickpea flour (besan) is a nutrient-dense powerhouse. It’s naturally gluten-free, high in protein (providing ~6g protein per cheela) and fiber, and rich in complex carbs that digest slowly – keeping you full and energized. Besan is also loaded with iron, magnesium, and B-vitamins like folate. This makes besan cheela great for weight management (it satisfies hunger) and blood sugar control. Unlike refined flour pancakes, these won’t spike your insulin. The spices we add (like turmeric, chili, and ajwain) further aid in digestion and metabolism. Ajwain (carom seeds) in particular is traditionally added to cheela batter to prevent bloating and enhance the flavor with a thyme-like aroma. Besan is considered slightly warming in Ayurveda – good for Kapha types – and because it’s made from a legume, it’s building and strengthening for the body. Overall, each cheela is a protein-packed, fiber-rich start to your day, equivalent to eating a couple of eggs in protein content but entirely plant-based!

Ingredients: (Makes 4–5 cheelas)

1 cup besan (chickpea flour) – use a fine, lump-free flour like Organic Besan for a smooth batter
1/4 tsp turmeric powder (for a golden hue and health boost)
1/2 tsp red chili powder (adjust to taste)
1/2 tsp ajwain (carom seeds) or cumin seeds – optional but highly recommended for authentic flavor & digestion
1/2 tsp salt (to taste)
1/4 tsp black pepper (freshly ground)
Vegetable mix: 1 small onion (finely chopped), 1 small tomato (finely chopped), and 1 small green chili (minced, optional). You can also add a handful of grated veggies like carrot, zucchini, or chopped spinach to pack in more nutrition.
2 tbsp fresh cilantro (coriander leaves), chopped
Approximately 3/4 cup water, or as needed to make a flowing batter
2–3 tsp oil or ghee for cooking (use cold-pressed sesame oil or ghee for traditional flavor, or olive oil for a lighter taste)

Method:

Prepare the Batter: In a mixing bowl, add besan, turmeric, chili powder, ajwain (if using), black pepper, and salt. Mix the dry spices into the flour first. Now, slowly pour in water while whisking the batter to avoid lumps. Aim for a smooth batter with a consistency like pancake batter – it should be pourable but not too runny (add more water or besan as needed). Whisk well for a couple of minutes; a well-aerated batter makes cheelas lighter.
Add Veggies: Stir in the chopped onion, tomato, green chili, cilantro, and any other veggies you’re using. The veggies add moisture too, so if the batter becomes too thick after adding them, splash a bit more water. Let the batter rest for 5 minutes while you heat the pan – this resting time helps the flour hydrate.
Heat the Pan: Use a non-stick skillet or a well-seasoned cast iron tawa. Heat it on medium flame and drizzle a few drops of oil, spreading it with a spatula or paper towel to grease the surface. The pan should be hot but not smoking. (To test, drop a tiny bit of batter – it should sizzle and set almost immediately.)
Cook the Cheela: Pour a ladleful of batter onto the center of the pan. Using the back of the ladle, gently spread the batter in outward circular motions to form a thin pancake (~ 6 inches in diameter). Don’t worry if a few veggie bits create small holes; it’s rustic! Drizzle a few drops of oil or ghee around the edges of the cheela. Cook for 2–3 minutes on medium heat until the bottom turns golden-brown and releases easily.
Flip It: Carefully flip the cheela with a spatula. Cook the other side for another 1–2 minutes. You might see brown spots – that’s perfect. The cheela should be cooked through with no raw batter. If you like it slightly crisp, cook a bit longer on low heat.
Repeat: Remove the cheela and keep it warm in a tortilla warmer or covered plate. Repeat the process for the remaining batter, greasing the pan lightly between cheelas if needed. Stir the batter each time before scooping (besan can settle).

Serving Suggestion: Serve besan cheelas hot. They are fantastic with a side of chutney – try a mint-cilantro chutney or our tangy Quick Coconut Chutney. Ketchup or Greek yogurt (for a fusion twist) works too! For a more filling meal, you can stuff these cheelas like a wrap – for example, place some sautéed veggies or paneer/tofu scramble on the cheela, roll it up, and enjoy as a frankie roll. I love to have a cup of masala chai alongside my cheela for a truly Indian breakfast experience – dunking a bite of spicy cheela into sweet chai is comfort unparalleled.

Backstory & Cultural Insight: Besan cheela is often associated with Rajasthani and North Indian cuisine, where chickpea flour is widely used (think pakoras, kadhi, etc.). There’s even a story that when the Mughal emperor Akbar was reigning, his armies carried roasted gram flour to make instant meals on the battlefield – possibly early versions of cheela or its cousin, “puda”. In modern times, cheela has seen a renaissance as a health food. Fitness circles hail it as a great post-workout snack due to its high protein and complex carbs. Growing up, I considered cheela as the Indian answer to pancakes – every time my Western friends ate pancakes with syrup, I’d crave a spicy cheela with chutney! Making cheela is also a bit of an art – the swirl of the batter on the pan, much like making a dosa, takes a little practice but once you get it, you’ll feel like a pro. Culturally, cheela is unassuming and common – the kind of breakfast mom makes when the pantry is low and you need to whip up something quick. Yet, it never fails to satisfy.

Pro Tip: Customize your cheela! The batter is very forgiving – you can add a tablespoon of flaxseed meal or chia seeds to boost omega-3 and fiber. Or sneak in pureed spinach to make “green cheelas” for picky kids (they’ll love the color). If you want extra fluffiness, add a pinch of baking soda to the batter just before cooking and give it a quick stir – it will puff up slightly like a besan uttapam. For a richer flavor, you can also mix 2 tbsp of yogurt into the batter (this makes it extra soft and adds a tang, though it won’t be vegan then). One more thing – ensure you roast your besan flour for a minute on low heat before making the batter if it smells raw. Raw besan has a bitter aftertaste, but lightly toasting it (or just using really fresh besan) fixes that.

If you like this chickpea flour pancake, you might also enjoy our Healthy Suji Idli Recipe, another quick Indian breakfast. For more high-protein options, explore Vegetarian Protein Picks on PureOrganify (you’ll find ingredients like besan, lentils, and chia there). Also, discover our blog post on Lesser-Known Ayurvedic Foods – chickpeas (and gram flour) have their place in Ayurveda as well, known to improve energy and even used in skincare as a scrub! And don’t forget to stock up on Organic Besan and Spices from our store to make the perfect cheela batter every time.