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


  • 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
  • 1/2 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 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)


I forgot to add turmeric, but feel free to add 1/4 teaspoon ground turmeric to the batter.