These protein-packed, savory chickpea pancakes are so easy to make and so delicious. Also known as besan pudla or cheela, they are a popular north Indian breakfast recipe and kids love them!
Sometimes the best recipes come from the most unexpected places. This one? It came straight from Ella’s preschool classroom. One of the moms came in for a cooking activity and made these incredible savory chickpea pancakes, also known as besan pudla (or cheela/chilla in northern India). Ella loved them so much that we’ve been making them on a weekly basis ever since—and I’m so excited to share them with you.
These pancakes are everything you could want in a family-friendly recipe: easy, nutritious, and incredibly versatile. They’re packed with plant-based protein, fiber, iron, and zinc—nutrients growing kids need—and they taste amazing. Whether you serve them for breakfast, lunch, dinner, or a snack, they hit the spot every time. Plus, they pair beautifully with plant-based yogurt or a little sweet chutney.
What is Besan Pudla or Cheela?
Besan pudla, also known as cheela or chilla, is a savory pancake made from chickpea flour (also called gram flour or besan). It’s a popular dish in northern India and is loved for its quick preparation and endless adaptability. Think of it like a cross between a pancake and an omelet—but plant-based and packed with spices and veggies.
One of the best things about pudla is how customizable it is. You can add whatever grated veggies you have on hand—carrots, zucchini, spinach, or bell peppers all work wonderfully. You can also play around with the spices, adjusting for your family’s taste.
Benefits of Chickpea Flour
Chickpea flour is a powerhouse ingredient. If you’re not already using it in your plant-based kitchen, you’re missing out! Here’s why:
- High in Protein: Chickpea flour is naturally high in plant-based protein, making it a great option for growing kids.
- Rich in Fiber: It helps support digestion and keeps everyone feeling full and satisfied.
- Packed with Iron and Zinc: These nutrients are especially important in plant-based diets, and chickpea flour delivers both.
- Gluten-Free: If your family is avoiding gluten, chickpea flour is a perfect swap for traditional wheat flours.
What You’ll Need to Make These Savory Chickpea Pancakes
- Chickpea flour
- Semolina or All-Purpose Flour
- Grated Veggies
- Cumin
- Salt
- Turmeric
- Lemon juice
- Olive oil
These savory chickpea pancakes have become a true staple in our house—comforting, nutritious, and so easy to whip up. Give them a try, and I’d love to hear how your family enjoys them!
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Savory Chickpea Pancakes (Besan Pudla/Cheela)
Equipment
- 1 grater
Ingredients
- 1 1/4 cup chickpea flour
- 1/4 cup semolina or all-purpose flour
- 1/3 cup veggies of choice grated
- 1/2 tsp cumin
- 1/2 tsp salt
- pinch turmeric
- 1 tsp lemon juice
- 1 tsp olive oil + 1 tablespoon for cooking
- 1 cup water
Instructions
- In a medium sized bowl, mix together chickpea flour, all-purpose flour, veggies, cumin, salt, turmeric, lemon juice, and 1 teaspoon olive oil.
- Slowly add water to the mixture stirring until you reach a pancake-like consistency. It make take a little more or a little less than one cup.
- Warm 1 tablespoon olive oil over medium heat.
- Scoop batter onto the hot pan to make ~3 inch pancakes, spreading them out so they are thin. Cook for about 2-3 minutes per side, until slightly golden brown.
- Enjoy immediately with yogurt or chutney ore refrigerate or freeze to eat later.
