Opening the recipe box…
Greatest plates · Breakfast
Besan Chilla with Coriander-Mint Chutney
Savoury chickpea flour pancakes spiked with onion, tomato, chilli and coriander, griddled until golden and lacy at the edges. Built entirely on besan (chickpea flour) so every serve lands over 20 g of plant protein, served with a fresh green chutney. A proper Indian breakfast that's naturally vegan.
Serves 4Prep 20 minCook 25 minBreakfastchickpea flour
Containsno known allergens identified
Protein 19%Carbs 52%Fat 29%
About 434 kcal a serve — 21 g protein, 56 g carbs, 14 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Whisk the batter base
batterTip the besan into a large bowl with the turmeric, cumin and salt. Pour in the water a little at a time, whisking hard to a smooth, lump-free batter about the thickness of pouring cream. Let it rest while you prep the vegetables.
In the bowlBatter →
smooth pouring consistency
Add the vegetables
batterStir the diced onion, tomato, green chilli and chopped coriander through the batter until evenly spread. Taste and adjust salt.
In the bowlBatter →
evenly combined
Blend the chutney
chutneyBlitz the coriander, mint, green chilli, lemon juice, salt and water to a bright green sauce, adding a splash more water if needed. Set aside.
In the blenderChutney →
smooth, pourable
Heat the pan
cookSet a non-stick frying pan over medium heat and brush lightly with a little of the oil.
In the panCook →
medium heat
Cook the chilla
cookPour in roughly a cup of batter and swirl or spread with the back of the ladle into a round about 18 cm across. Cook 3–4 minutes until the underside is golden and the edges lift, drizzle a little oil around the rim, then flip and cook another 2–3 minutes. Repeat to make 4 chillas, keeping them warm.
In the panCook →
golden both sides
Serve
serveServe each chilla hot, folded or flat, with a generous spoon of the coriander-mint chutney alongside.
serve hot
Cook's noteRest the batter 10 minutes for a better texture. For extra protein you can fold a handful of crumbled firm tofu through the batter. Keeps as leftovers, reheated in a dry pan.
Estimated per serve
434 kcal · 21 g protein · 56 g carbs · 14 g fatestimates, within ~10%
Every recipe in KalaPlate reads like this.
A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.
More recipes like this
Browse every recipeMasala Semolina Upma with Peas, Cashews and Soy
Indian · Breakfast
Idli with Sambar and Coconut Chutney
Indian · Breakfast
High-Protein Peanut & Tofu Poha
Indian · Breakfast
American · Breakfast