Mixed Vegetable Besan Pudla – Besan Ki Cheela – Chickpea Crepes

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Last Updated on December 14, 2020 by Chef Mireille

Besan Pudla, Chickpea Crepes, Besan Ki CheelaSince many people in India are pure Vegetarians who do not consume eggs, they have come up with a great #vegan alternative to the omelette, using chickpea flour (sold as besan or gram flour in Indian markets). Known in Gujarat as Pudla and in many other Indian states as cheela, it’s a protein packed way to start the day – a great alternative to eggs. Gujarat has a large Jain community therefore, is the most Vegetarian state of northern India.

Although I did a 100% chickpea flour version here, other versions of cheela are sometimes mixed with rice flour and/or semolina. The basic version usually only has onion, however I am not a big onion person as a vegetable, only as a seasoning. Since I had a bunch of veggies in my fridge I needed to utilize, this was a great way to use up the excess veggies. It’s an adaptable recipe that you can adjust with whatever veggies you have about.

Mixed Vegetable Besan Pudla

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 5

Ingredients:

  • 1 small peeled and grated carrot
  • 1 peeled, cored and grated chayote
  • 1 finely chopped bird’s eye red chile
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon finely chopped ginger
  • 1 teaspoon garlic paste
  • 1 teaspoon dhana-jeera powder (or 1/2 teaspoon ground cumin & 1/2 teaspoon ground coriander)
  • 1/2 teaspoon cumin seed
  • 1/4 teaspoon salt
  • a pinch red chili powder (cayenne pepper)
  • 1 1/2 cups besan (chickpea flour)
  • ghee (or oil to keep it #vegan)

In a large bowl, mix all ingredients except the ghee/oil together. Slowly add water a little at a time, until you have a thin batter (approximately 3/4 cup).

Heat a skillet, preferably non stick. Spray with non stick spray.

Using a ladle, pour some batter into the skillet, spreading it with the back of the ladle so that it forms a very thin pancake. After it starts to set, brush a little ghee (or oil) around the perimeter of the pancake.

cooking -edit

Cook 2-3 minutes on each side, until golden brown. (some prefer their cheela a little more crisp and you can fry in more oil, if you prefer)

Besan Ki Cheela -edit

Serve with your favorite chutney for breakfast. You can try besan chutney or green papaya chutney as accompaniments, both specialties from Gujarat.

Chickpea Crepes -edit

Notes: I forgot to use any ground turmeric, requisite for all Indian cooking, so feel free to add 1/4 teaspoon of ground turmeric to the batter.

Gujarati Pudla -edit

Besan Pudla, Chickpea Crepes, Besan Ki Cheela
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Mixed Vegetable Besan Pudla – Besan Ki Cheela – Chickpea Crepes

Prep Time10 mins
Cook Time25 mins
Servings: 5

Ingredients

  • 1 small peeled and grated carrot
  • 1 peeled cored and grated chayote
  • 1 finely chopped bird's eye red chile
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon finely chopped ginger
  • 1 teaspoon garlic paste
  • 1 teaspoon dhana-jeera powder or 1/2 teaspoon ground cumin & 1/2 teaspoon ground coriander
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon salt
  • a pinch red chili powder cayenne pepper
  • 1 1/2 cups besan chickpea flour
  • ghee or oil to keep it #vegan

Instructions

  • In a large bowl, mix all ingredients together. Slowly add water a little at a time, until you have a thin batter (approximately 3/4 cup).
  • Heat a skillet, preferably non stick. Spray with non stick spray.
  • Using a ladle, pour some batter into the skillet, spreading it with the back of the ladle so that it forms a very thin pancake. After it starts to set, brush a little ghee (or oil) around the perimeter of the pancake. Cook 2-3 minutes on each side, until golden brown. (some prefer their cheela a little more crisp and you can fry in more oil, if you prefer)

Notes

I forgot to add turmeric, but feel free to add 1/4 teaspoon ground turmeric to the batter.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Vaishali

    Puddles are very popular in Gujarat, and I must say you have made them perfectly. Carrot is normally not used, but I like using it for the color and crunch that it gives. Turmeric is optional, so if you have not added, absolutely no worries. So in all fantastic Mir.

  2. Varada

    I think there is a version of besan pancakes in every state in India. Your have turned out great. Love it with the veggies.

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