Besan chilla
- Vegan
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for breakfast
- Good for dinner
Less suited for lunch, as a snack.
Four servings of Indian chickpea-flour pancakes with tomato, onion and cilantro.
4 servingsFinal yield 1,080 g
Ingredients
- 280 gChickpea flour (besan)
- 500 gBeverages, water, tap, drinking
- 120 gOnions, raw
- 200 gTomatoes, red, ripe, raw, year round average
- 20 gCoriander (cilantro) leaves, raw
- 3 gSpices, cumin seed
- 6 gSalt, table
- 20 gOil, olive, salad or cooking
Method
- Whisk chickpea flour, water, cumin and salt into a smooth batter with no dry patches. Rest it for 10 minutes; while it rests, dice onion and tomato to about 5 mm and chop cilantro. Stir the vegetables into the batter after 10 minutes.
- Have 40 g oil ready for the pan, brush the pan with some of it and heat to 175 °C. Pour in one quarter of the batter, spread to a 20 cm pancake and fry for 3 minutes; turn, add a little oil around the edge and fry 2 minutes more until dry on top and brown-speckled at the edge. Cook the remaining three pancakes the same way.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
Create a menu with this recipe
Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,360.3 kcal
- Protein
- 66.7 g
- Fat
- 40 g
- Total carbohydrate (by difference)
- 182.9 g
- Total dietary fibre (USDA)
- 35.6 g
- Saturated fatty acids
- 4.9 g
- Sodium
- 2,554.1 mg
- Salt (sodium × 2.5)
- 6.4 g
Per serving
- Energy
- 340.1 kcal
- Protein
- 16.7 g
- Fat
- 10 g
- Total carbohydrate (by difference)
- 45.7 g
- Total dietary fibre (USDA)
- 8.9 g
- Saturated fatty acids
- 1.2 g
- Sodium
- 638.5 mg
- Salt (sodium × 2.5)
- 1.6 g
Per 100 g of finished food
- Energy
- 125.9 kcal
- Protein
- 6.2 g
- Fat
- 3.7 g
- Total carbohydrate (by difference)
- 16.9 g
- Total dietary fibre (USDA)
- 3.3 g
- Saturated fatty acids
- 0.45 g
- Sodium
- 236.5 mg
- Salt (sodium × 2.5)
- 0.59 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains none of the 14 main allergens.
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal