Foods Recipe

Indian Chickpea Flour Pancakes with Kale

Indian Chickpea Flour Pancakes with Kale

This Indian Chickpea Flour Pancakes is a winner. Topped it with salad or stir fry vegetables and serve it for breakfast, lunch, tea time snacks or even for dinner!

Besan chilla or besan chela is a North Indian savoury pancakes made with besan or chickpea flour. In India this gluten free pancakes often serves as a breakfast but also great as a evening snack. This is a simple recipe that you can whip up when you need a quick meal.

Indian Chickpea Flour Pancakes with Kale

Indian Chickpea Flour Pancakes with Kale


Indian Chickpea Flour Pancakes

  • 1 cup chickpea flour (besan)
  • 1 1/2 cup water
  • 1/2 medium onion, finely chopped
  • a few sprigs of fresh coriander
  • 1/2 teaspoon turmeric powder
  • red chilli powder, to taste
  • 1/2 teaspoon ground coriander
  • 1 green chilli, deseeded and finely chopped
  • vegetable or peanut oil to grease

Spiced Kale 

  • 1 small bunch of kale
  • 1/2 onion, finely chopped
  • 1 small green capsicum, finely chopped
  • 1/2 teaspoon ground coriander
  • a pinch of black pepper
  • sea salt to taste


  •  Chickpea flour pancakes: Add the chickpea flour, turmeric powder, ground coriander and red chilli powder, mix well. Whisking constantly, gradually add the water to make a thin and smooth batter.
  • Add chopped fresh coriander to the batter, season with sea salt and black pepper to taste. Let the batter to rest for 5 minutes.
  • Spiced kale: Heat the oil in a large non stick frying pan. Add onion, cook for 3 minutes until the onion translucent. Stir in ground coriander and green capsicum. Add the chopped kale, stirring until the kale wilted, season with sea salt and black pepper. Set aside.
  • Cook the pancake: Grease a non stick skillet with a little oil. Pour a ladle of pancake mixture into the pan. Spread the batter by moving and rotating the skillet. Cook the pancake for about 3 to 5 minutes, or until the bottom is golden brown. Transfer pancake to the plate. Repeat with the remaining batter until all is used up.
  • Serves the chickpea flour pancakes with kale and chutney.

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