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Besan Chile Ki Sabji ~ Savory Pancake in Gravy

Besan Chile Ki Sabji ~ Savory Pancake in Gravy

Hope everyone is good health and having good time with good food.  I know I'm not regular with blogging for long time now but it's just not happening I guess.  Every time I try to come up with a post and somehow it's like forget it. 

So anyways here am with something which I wanted to post for very long now and this time I thought I better do it.  Besan ki sabji or pappra ki sabji as we call it's a great side dish with rice or roti/paratha and quite easy to make. 

It's best serve in winter or rainy days, and as it's raining now a days here in SG it was our Saturday lunch.  So let's go straight to recipe then

For Chilla

Chickpeas Flour/Besan - 4 tbs [makes 3 medium size chilla]
Salt - to taste
Red Chilly Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Baking Soda - 1/4 tsp
Oil -
Water - 1/2 cup
Coriander Leaves - 1 tbs chopped [optional]


1. Mix all the ingredients except oil, add enough water to get thick pouring consistency batter with no lumps. [similar to dosa batter]

2. Keep aside for 10mins.

3. Heat a tava or grill, pour one ladle of batter and spread them outwards gently with the back of a ladle in circular motion. [Don't make very thin chilla]

4. Apply little oil around the corner and cook for 2mins or flip the chilla and cook for 2mins again on the other side.

5. Fold the chilla from side making 3 or 4 folds and cut them in 2" pieces.  [as shown in pic]

6. Repeat this for other chillas.

7. Deep fry or shallow fry the chilla pieces and keep aside. [This is to avoid the chillas from soaking all the gravy]

For Gravy

Onion - 2 medium
Tomato - 1 large
Green Chilly - 2-3 [according to taste]
Garlic pods - 2
Ginger - 1' piece
Cumin Seeds - 1/2 tsp
Red Chilly Powder - 2 tsp
Turmeric Powder - 1/2 tsp
Garam Masala Powder - 1tbs [optional]
Salt - to taste
Oil - 2-3 tbs
Bay Leaf - 1
Water - 1 cup
Coriander Leaves - 2 tbs chopped [optional]


1. Cut onion n tomato in large chunks.

2. To save time I grind cumin, onion, garlic, ginger, green chilly together & keep aside.

3. Grind or finely chop tomato.

4. In a pan heat oil, add bay leaf and saute for 30sec to 1 min.

5. Add onion paste and saute until light brown.

6. Add red chilli, turmeric and salt and fry for a min.

7. Add chopped tomato or puree and cook until oil separates.

8.  Add water 1cup or little more, bring to boil. 

9. Add garam masala and stir. Adjust salt or spices if required now.

10. Add half of the coriander leaves and chilla peaces gently and cook for 1-2mins. [Chillas will become little soggy]

11. Garnish with remaining coriander leaves and serve with hot steam rice or paratha/roti.


Do not let the curry sit for very long time.  The chilla absorb the gravy quickly and becomes very soggy.