Hare Lehsun Ka Chilla (Cheela) or Savory Green Garlic Pancake/Crepe is a delightful Indian pancake made with the goodness of chickpea flour (besan), rice flour and pungent green garlic shoots chopped finely into it. Unlike a regular omelet or egg-based pancake, this chilla does not use any eggs. It makes for a perfect protein-rich, gluten free, vegetarian snack or light meal.
To begin making besan green garlic chilla, fresh green shoots of garlic are washed and chopped thinly. The chickpea and rice flour are mixed with yogurt, green garlic, onion, spices like chili powder, cumin powder, turmeric, and salt to form a smooth, flowing batter by adding some water slowly while whisking. You can tweak the spice levels as per your taste preferences. This spiced besan batter is poured into a hot pan greased with oil or ghee. Some people also add finely chopped tomatoes, cabbage, carrot, etc. to make it more flavorful. Once the base of the chilla turns a reddish brown, it is carefully flipped over to cook the other side. Both sides are cooked till crisp.
This garlic chilla made protein-rich with besan can be had as breakfast, brunch, or a quick snack. It goes very well with green chutney, tomato chutney, ketchup, or yogurt. For a complete wholesome meal. It tastes great when had hot right off the pan, while the besan and garlic combination is still crisp. It can be packed for tiffin or picnics too or stuffed between bread to make omelet sandwich.
With no fermentation, the besan batter needs to be used immediately before it starts turning watery. Using chickpea flour and vegan yogurt to eliminates eggs making this a perfect gluten free vegan chilla. It is also lighter on stomach compared to egg-based pancakes or omelets. This quick savory snack brings together the goodness of garlic and protein-packed gram flour for a super healthy treat.
Ingredients
• 2 cup Chickpeas Flour/Besan
• ½ cup Rice Flour
• ½ cup Finely Chopped Green Garlic
• ½ Cup Chopped Red Onion
• ¼ cup Chopped Coriander Leaves
• 2-3 Green Chilies Finely Chopped
• ¼ cup Yogurt/Dahi
• ½ tsp Turmeric Powder
• ½ tsp Red Chili Powder
• ½ tsp Cumin Powder
• ¼ tsp Hing
• Salt
• 2½ cups Water
• Oil for Roasting
Method
1. In a mixing bowl, add chickpea flour/besan, rice flour, green garlic, onion, green chilies and yogurt/dahi. Mix well.
2. Now add turmeric, chili powder, cumin powder, hing and salt.
3. Gradually add water and mix it to make a lump free, thin batter, add little more water if needed.
4. Heat a nonstick griddle and apply a little oil. Spread a big ladle full of batter on the hot griddle to make a large chilla. Cook the bottom part until golden brown on medium flame.
5. Spread a small spoon of oil on top and carefully flip it upside down. Roast until the chilla is crisp and golden brown.
6. Remove the chilla from the griddle.
7. Use the same method to make more chillas with the remaining batter.
8. Serve the hot chilla with chutneys or tea and enjoy!
Tips:
• If you can’t find green garlic, use a combination of green onions and minced garlic.
• Always use a nonstick pan to make the chilla, as it will be easier to flip.
• You can add shredded carrot, cabbage and finely chopped tomatoes if desired.
• Make a thin but spreadable batter. Thick batter will make the chilla hard.
• Adjust spices according to your taste.
- 2 cup Chickpeas Flour/Besan
- ½ cup Rice Flour
- ½ cup Finely Chopped Green Garlic
- ½ Cup Chopped Red Onion
- ¼ cup Chopped Coriander Leaves
- 2-3 Green Chilies Finely Chopped
- ¼ cup Yogurt/Dahi
- ½ tsp Turmeric Powder
- ½ tsp Red Chili Powder
- ½ tsp Cumin Powder
- ¼ tsp Hing
- Salt
- 2½ cups Water
- Oil for Roasting
- In a mixing bowl, add chickpea flour/besan, rice flour, green garlic, onion, green chilies and yogurt/dahi. Mix well.
- Now add turmeric, chili powder, cumin powder, hing and salt.
- Gradually add water and mix it to make a lump free, thin batter, add little more water if needed.
- Heat a nonstick griddle and apply a little oil. Spread a big ladle full of batter on the hot griddle to make a large chilla. Cook the bottom part until golden brown on medium flame.
- Spread a small spoon of oil on top and carefully flip it upside down. Roast until the chilla is crisp and golden brown.
- Remove the chilla from the griddle.
- Use the same method to make more chillas with the remaining batter.
- Serve the hot chilla with chutneys or tea and enjoy!
Always use a nonstick pan to make the chilla, as it will be easier to flip.
You can add shredded carrot, cabbage and finely chopped tomatoes if desired.
Make a thin but spreadable batter. Thick batter will make the chilla hard.
Adjust spices according to your taste.
