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Zucchini Carrot Besan Puda Chilla

Zucchini Carrot Besan Puda Chilla, a savory pancake spiced with Indian spices that's perfect for breakfast with a cup of masala chai.
4.95 from 17 votes
Prep Time15 mins
Cook Time20 mins
Course Main Course
Cuisine Indian
Diet Healthy, Vegan, Gluten-Free
Servings: 12 zucchini carrot puda
Calories: 111kcal


  • 2 cups chickpea flour besan
  • 1 cup zucchini grated
  • 1/2 cup carrot grated
  • 1/2 cup red onion chopped
  • 1/3 cup fresh cilantro
  • 1 1/2 inch ginger chopped
  • 2 green chilies finely chopped
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric
  • 1/4 tsp red chili powder
  • 1 tsp carom seeds ajwain
  • 1 tsp salt
  • 1.25 cups water
  • 2 tbsp avocado oil divided - 1/2 tsp oil per puda


Prepare the Puda Mixture

  • In a bowl, add chickpea flour (besan), zucchini, carrots, red onion, cilantro, ginger, and green chilies.
  • Now add all the spices - cumin powder, coriander powder, red chili powder, turmeric powder, salt, and carom seeds (ajwain).
  • Add water. Start with 1 cup and add another 1/4 cup.
  • Mix the batter so its flowy.

Cook the Puda

  • Heat up a castiron skillet on low-medium heat. once hot, add a quarter teaspoon of oil.
  • Pour half a third cup of the mixture to the skillet.
  • Gently spread it out.
  • Try and spread it out so the puda is thin.
  • Add 1/4 tsp at a time over the puda and spread it out. You don't need more than a quarter teaspoon.
  • After a couple of minutes once light bubbles form, gently flip.
  • Nice and golden brown.
  • Once the puda is ready. Serve with green chutney, ketchup, or red chili sauce.
  • Enjoy with green chutney, ketchup, or red chili sauce.


Calories: 111kcal | Carbohydrates: 14g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 239mg | Potassium: 227mg | Fiber: 3g | Sugar: 3g | Vitamin A: 967IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg
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