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Layered Besan Chilla with Spiced Chickpeas Recipe

Layered Besan Chilla with Spiced Chickpeas Recipe

Layered Besan Chilla with Spiced Chickpeas is a vibrant and satisfying dish that brings together the earthy flavors of gram flour pancakes and spiced chickpeas. Perfect for a quick meal or a hearty snack, this recipe is not only easy to prepare but also packed with protein and flavor. The layers of besan chilla create a delightful texture, while the chickpea topping adds a punch of spice and freshness.

Why You’ll Love This Recipe

This dish is a fantastic vegetarian option that’s both filling and nutritious. The layered chillas are versatile, and the spiced chickpeas make it a complete meal. Here’s why this recipe stands out:

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  • Easy to make: Simple steps for a delicious outcome.
  • Flavor-packed: A blend of spices that elevate every bite.
  • Customizable: Adjust spices and toppings to your liking.
  • Vegetarian-friendly: Great for meat-free meals.
  • Perfect for any occasion: Serve as a snack, appetizer, or main course.

Ingredients

  • 1 cup besan (gram flour)
  • 1 ½ cups water
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon salt
  • 2 tablespoons oil (for cooking)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 teaspoon garam masala
  • 1 tablespoon lemon juice
  • ¼ cup fresh cilantro, chopped
  • 1 small onion, finely chopped
  • 1 green chili, finely chopped (optional, for heat)
  • Salt to taste (for chickpeas)

How to Make Layered Besan Chilla with Spiced Chickpeas

  1. In a mixing bowl, combine besan, turmeric, cumin, coriander, and salt. Gradually add water and whisk until smooth. Let the batter rest for about 15 minutes.
  2. Heat a non-stick skillet over medium heat and add a teaspoon of oil. Pour about ½ cup of the batter into the skillet, spreading it evenly to form a round pancake. Cook for 2-3 minutes until the edges lift and the bottom is golden brown.
  3. Flip the chilla and cook for another 2 minutes. Remove from the skillet and repeat with the remaining batter, adding oil as needed. You should have 3-4 chillas.
  4. In a separate pan, heat a tablespoon of oil over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes.
  5. Add the chickpeas, garam masala, lemon juice, green chili (if using), and salt to taste. Cook for 5-7 minutes, stirring occasionally, until heated through and flavors meld.
  6. To assemble, stack the chillas on a serving plate. Top with the spiced chickpeas and garnish with fresh cilantro.

Tips for the Best Results

  • Ensure the batter is smooth for even cooking.
  • Adjust cooking time based on your stove’s heat level.
  • Experiment with adding vegetables like spinach or bell peppers to the chilla batter for extra nutrition.
  • Let the chillas cool slightly before stacking to prevent them from becoming soggy.

Easy Variations

  • Add grated vegetables like zucchini or carrots to the besan batter for added texture.
  • Substitute chickpeas with black beans or lentils for a different protein source.
  • Top with yogurt or a drizzle of tahini for a creamy finish.

What to Serve With It

  • A side of yogurt or raita for a cooling effect.
  • Fresh salad with cucumbers and tomatoes for crunch.
  • Pickles or chutneys to enhance the flavors.
  • Steamed rice or quinoa for a heartier meal.

Storage and Reheating

Store any leftover chillas and chickpeas in airtight containers in the refrigerator for up to 3 days. Reheat on a skillet over medium heat, adding a little oil if necessary to revive the chillas’ crispiness.

Recipe Card

Layered Besan Chilla with Spiced Chickpeas
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 3-4 servings
Ingredients:

  • 1 cup besan (gram flour)
  • 1 ½ cups water
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon salt
  • 2 tablespoons oil (for cooking)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 teaspoon garam masala
  • 1 tablespoon lemon juice
  • ¼ cup fresh cilantro, chopped
  • 1 small onion, finely chopped
  • 1 green chili, finely chopped (optional)
  • Salt to taste (for chickpeas)

Instructions:

  1. In a mixing bowl, combine besan, turmeric, cumin, coriander, and salt. Gradually add water and whisk until smooth. Let the batter rest for about 15 minutes.
  2. Heat a non-stick skillet over medium heat and add a teaspoon of oil. Pour about ½ cup of the batter into the skillet, spreading it evenly to form a round pancake. Cook for 2-3 minutes until the edges lift and the bottom is golden brown.
  3. Flip the chilla and cook for another 2 minutes. Remove from the skillet and repeat with the remaining batter, adding oil as needed. You should have 3-4 chillas.
  4. In a separate pan, heat a tablespoon of oil over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes.
  5. Add the chickpeas, garam masala, lemon juice, green chili (if using), and salt to taste. Cook for 5-7 minutes, stirring occasionally, until heated through and flavors meld.
  6. To assemble, stack the chillas on a serving plate. Top with the spiced chickpeas and garnish with fresh cilantro.

Notes: Ensure the batter is smooth for even cooking. Adjust cooking time based on your stove’s heat level.

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