Photo: Kamalsahansi · CC BY-SA 4.0 · Photo source. Wikimedia thumbnail resized from the original; displayed with responsive cropping. Representative preparation; differences described in the recipe.
Ingredients for 2 portions
140 g Plain besan (split Bengal gram flour), dry
60 g Onion
80 g Tomato
10 g Fresh coriander
5 g Ginger
3 g Fresh chilli
1 g Ground turmeric
1 g Ground cumin
2 g Salt
220 g Water
18 g Rapeseed oil
Method
Finely mince the onion, tomato, ginger, chilli and coriander so the batter can spread evenly.
Whisk besan, turmeric, cumin and salt with 180 g of the measured water. Stir in the vegetables; use the remaining 40 g water as needed for a pourable batter.
Warm a non-stick frying pan over medium-low heat. Divide the oil between four pancakes; spread one quarter of the batter into a thin round in the lightly oiled pan.
Cook for about 3 minutes until the surface loses its wet shine. Turn and cook for 1–2 minutes until both sides have golden patches and the centre is cooked. Repeat; serve two pancakes per person.
Use pure, vegan-labelled besan, not a seasoned pancake mix. This adaptation uses ground cumin instead of ajwain. No soaking is required. Photo shows a representative folded preparation; unlisted dips and garnishes are excluded. Empty allergen flags do not rule out cross-contact. Timing and energy are editorial estimates; not kitchen-tested by Schmackig.
बेसन चीला
Allergens and ingredient checks
Listed allergens: none flagged in listed ingredients. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.