Learn how to make this easy besan chilla recipe. These savory gram flour pancakes stuffed with healthy vegetables and hung curd is a super way to eat tacos in breakfast. Besan ka cheela is a popular breakfast in my house and the taco recipe just takes it to a whole new exciting level all together.
We as mothers are constantly looking to innovate newer ways to feed our little ones, a healthy nutritious meal. Breakfast they say is the most important meal of the day. It is what gives your body the fuel to keep going the whole day. Children need a nutritionally dense and filling breakfast too. I try my best to make a good breakfast so she starts her day with a smile.
This recipe of besan cheela or besan chilla is a family favorite. We make a lot of variations in this recipe alone. One such variation is this besan cheela breakfast taco. I have simply used these cheelas as wraps with all the goodness filled inside. A bite of this and you feel transported to a happy place! Give these protein packed breakfast a try for the whole family.
Besan chilla are also great as rolls in the tiffin box. You can simply roll these tacos and give them in the lunch boxes. I removed the bell peppers before rolling and packing for the lunch box, so it remains in shape and doesn’t leave any water.
This recipe is the first in my kids breakfast recipe series and I am glad to receive such an overwhelming response on my Instagram account for the series. Check out all my posts in this series with the search term “kids breakfast recipe series”.
Besan Chilla Recipe | Besan Cheela Breakfast Tacos
Learn how to make this easy besan chilla recipe. These savory gram flour pancakes stuffed with healthy vegetables and hung curd is a super way to eat tacos in breakfast.
- 1/2 cup Besan Gram Flour
- Salt to taste
- 1/4 tsp Ajwain carom seeds
- 1/4 tsp Red chili powder optional
- 2 tbsp Curd
- Water as required
- Oil for shallow frying
- 1/2 cup Mixed bell peppers, cut into strips
- 4 tbsp Hung curd (thick curd)
- Pepper to taste
- 2 tbsp Green Chutney
- 4 tbsp Paneer Bhurji optional
- Mint leaves and lemon for garnish
Mix together, besan, salt, red chili powder, ajwain, curd with water. Mix well and make it into a medium thick batter (just like pancake batter). Keep aside for 10 minutes.
Now pour 2 tbsp of the batter on a hot griddle (tawa) to make mini besan chilla (or besan cheela). Drizzle little oil around it and flip and cook until done.
Use up the entire batter to make mini besan chilla. You should get between 8 to 10 chillas.
Now to assemble, smear some green chutney on one side. use 1/2 tbsp of the paneer bhurji on the chutney side. Top it with pepper strips.
Sprinkle salt and pepper on top. Drizzle hung curd on top.
Garnish with mint leaves and lemon slices and serve warm. You can also give these in the kids lunch boxes.