Mix veggie besan chilla ( savory chickpea flour crepes)


Hello folks!Β How is everyone doing? It’s been a while since I posted something. My in laws have returned to India, and I haven’t really been cooking a lot, simply because I have been so lazy. Blame all the over pampering, huh? To top it all of, the hubby is out on an official trip for couple of weeks as well!!

I try to prepare quick fix meals, that don’t really take up much time, and yet are delicious and nutritious. One such meal is this besan chilla aka the vegetarian omelette as it’s popularly known.Β One of my ex colleagues had shared this recipe with me during lunch one day and I found it to be an interesting vegetarian version of an omelette. The whole prep hardly takes about 10 minutes. For those who are on a vegan and gluten free diet , I’m sure you guys will love this. Customize this to adapt to your taste buds, add any veggies, herbs or greens of your choice, or use it as stuffing in sandwiches and wraps, and you will have yourself a wholesome yummy meal in under 20 minutes apt for breakfast or brunch.

I had a funny incident whilst making these. My curious toddler wanted to know what I was preparing, so I had to carry him to let him have a sneak peek. I asked him what’s this? And he retorts in his sweet little voice, “eggie”… lol πŸ˜€



1 cup besan ( chickpea flour)

1/2 cup finely chopped onion

1/4 cup finely chopped tomatoes

3 tablespoons bell peppers

2 tablespoon shredded carrots

1 stalk of onion greens, finely chopped

1 teaspoon finely chopped green chilly

1/4 teaspoon turmeric powder

Handful of cilantro, finely chopped

3/4th teaspoon cumin seeds

1/4th teaspoon of ajwain ( carom seeds)

1/2 teaspoon chaat masala (optional)

pinch of asafoetida

salt and pepper to season

1/2-1 cup water, as required to make the batter.

Oil, as required


1.In a mixing bowl, add sifted besan and all the ingredients listed except water. Mix well, now add water little at a time to make a smooth, lump free batter. The batter should not be too thick nor too thin. Keep it to a dropping consistency. I used about 3/4th cup water.


2.Heat a non stick skillet on medium heat, once the skillet is hot enough, drizzle oil, pour about 1/3 cup of batter and swirl it around the pan to spread it out, or spread the batter with the help of a ladle in circular motions.


3.Let it cook until it’s golden brown, when you see tiny bubbles on the surface and the edge of the chilla leaving the pan,drizzle few drops of oil, flip it over and cook it on the other side until golden brown , generally takes about 2-3 minutes. Serve hot with any accompaniment of your choice ( yogurt/ cilantro chutney/ lime pickle / tomato ketchup).


I would love to hear from you , please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on Facebook @ AromaticessenceΒ and Pinterest @ Aromatic EssenceΒ for regular updates.

Have a wonderful weekend !









  1. Loretta says:

    Aww, you’re surely gonna miss your in-laws Freda. You learned a lot of authentic Goan dishes from them didn’t you? Loved all the Christmas sweets you blogged about. Love these savory chickpea flour crepes, lots of flavor and color. Enjoy your weekend.

  2. Smiling Notes says:

    Normally I make this by adding just tomatoes (we call it tomato omelette πŸ˜‰ )
    but I love this idea of adding other veggies as well.. definitely gonna keep in mind the next time I make it πŸ™‚

  3. Roxanne | The Lemon And Jar says:

    This looks delicious, Freda! I would love to try this soon!!! When I was in Cambodia, I had a vegan omelette made of besan flour – it was so good and your recipe reminds me of it!!!! I will 100% have to try it πŸ™‚ Thanks for the inspiration.

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