How to Make Vegan Soya Besan Chilla (Traditional & Healthy Version)
Vegan Soya Besan Chilla is a nutritious and savory Indian pancake, crafted from a blend of besan (gram flour) and soya flour, making it a protein-packed treat. This classic North Indian dish has its roots in Punjabi households, where chilla (also known as cheela) is a popular breakfast or lunch choice, especially during busy mornings or as a light meal during festive fasts. The unique combination of besan and soya flour gives the chilla a soft yet crisp texture, while fresh vegetables and aromatic spices infuse every bite with vibrant flavors. Chilla is cherished for its simplicity, versatility, and health benefits. Traditionally made during festivals like Holi and Navratri, it is an excellent alternative for those seeking a vegan, gluten-free, and high-protein Indian meal. The taste is savory with hints of earthiness from besan, a slight nuttiness from soya flour, and freshness from coriander, onions, and seasonal veggies. Served hot off the tawa with green chutney or dahi (vegan curd), Vegan Soya Besan Chilla is a wholesome option for health-conscious individuals and families alike.
Ingredients
Step-by-step instructions
Step 1 · In a large bowl
In a large bowl, combine besan and soya flour. Add cumin seeds, turmeric powder, red chili powder, and salt. Mix well.
Step 2 · Gradually add water and whisk to form a lump-free
Gradually add water and whisk to form a lump-free, medium-thick batter. The consistency should be pourable but not runny.
Step 3 · Fold in chopped onions
Fold in chopped onions, tomatoes, green chili, grated carrot, and coriander leaves. Mix gently.
Step 4 · Heat a non-stick tawa or iron griddle on medium flame
Heat a non-stick tawa or iron griddle on medium flame. Lightly grease with cold-pressed oil.
Step 5 · Pour a ladleful of batter onto the tawa and gently spread into a ro...
Pour a ladleful of batter onto the tawa and gently spread into a round chilla, about 5–6 inches wide. Drizzle a few drops of oil around the edges.
Step 6 · Cook on medium flame for 2–3 minutes until the underside is golden
Cook on medium flame for 2–3 minutes until the underside is golden. Flip and cook the other side for another 2–3 minutes.
Step 7 · Repeat with remaining batter
Repeat with remaining batter. Serve hot with green chutney or vegan curd.
Why this recipe is healthy
This chilla is a healthy lunch option because it is made with wholesome, minimally processed ingredients, without any refined flour or artificial additives. The combination of besan and soya flour delivers a balanced mix of protein and fiber, which helps with weight management and blood sugar control. Using minimal oil and plenty of fresh vegetables makes it nutrient-dense and suitable for diabetes-friendly and weight loss diets. Its low glycemic index makes it ideal for sustained energy throughout the day.
A note on tradition
Chilla is a beloved part of North Indian cuisine, especially in Punjab and Uttar Pradesh, where it is enjoyed as a wholesome breakfast or light lunch. Its origins are rooted in traditional Indian households and it often features during fasting periods or as a nutritious snack for children. Chilla is also a popular choice during Navratri and Holi, when families seek healthy, protein-rich vegetarian options. Variations abound, with each region adding its own twist using local vegetables and spices.