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–+ servings

Gluten-Free Besan Chilla (Indian Chickpea Pancake) with Mint Raita

India's 10-minute savoury chickpea pancake, served with a cool mint raita. Naturally gluten-free and high in protein — the everyday breakfast that happens to be a coeliac's dream. (Ingredient amounts are HTGF standard; the source listed ingredients only.)
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, Main Course, Snack
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Chilla (pancake)
  • 1 cup besan (chickpea flour) certified gluten-free — see notes
  • 0.75 cup water to a pourable batter
  • 0.5 tsp salt
  • 0.25 tsp turmeric
  • 0.5 tsp ground cumin
  • 1 small onion finely chopped
  • 2 tbsp fresh coriander chopped
  • Ajwain (carom seeds) a pinch, optional
  • Oil for the pan
Mint raita
  • 150 g plain yogurt or coconut yogurt
  • Fresh mint leaves a handful
  • 1 tsp lemon juice
  • 0.25 tsp ground cumin
  • Salt a pinch

Method
 

  1. Make the batter: Combine the besan, water, spices and chopped vegetables and whisk until smooth. Rest 10 minutes to hydrate. (Optional: a pinch of ajwain.)
  2. Cook the chilla: Pour a ladle of batter onto a hot, greased non-stick pan and spread like a thick crepe. Cook 2–3 minutes per side until golden. Repeat.
  3. Make the raita: Blend or whisk the mint, yogurt, lemon juice, cumin and salt. Chill.
  4. Serve the warm chilla with the cool raita. Add grated ginger, carrot or spinach to the batter for more veg.

Notes

Coeliac notes
• Besan (chickpea/gram flour) is naturally gluten-free but frequently milled/packed alongside wheat — if highly sensitive, buy flour labelled gluten-free.
• Asafoetida (hing) warning: compounded hing is usually cut with wheat flour. This recipe uses none, but if you add it, buy a gluten-free version.
• Chutneys & pickles: check for malt vinegar or added wheat.
• Pure single spices (turmeric, cumin, ajwain) are GF; pre-mixed masalas can hide wheat.
• When a label is unclear, treat it as "not for me".

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