Go Back
+ servings

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 minutes
Cook Time20 minutes
Total Time35 minutes
Course Main Course
Cuisine Indian
Diet Healthy, Vegan, Gluten-Free
Servings: 12 pudas/chillas
Author: Nisha


  • 2 cups chickpea flour besan
  • 1 cup zucchini grated
  • ½ cup carrot grated
  • ½ cup red onion chopped
  • cup fresh cilantro
  • 1 ½ inch ginger chopped
  • 2 green chilies finely chopped
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ½ teaspoon turmeric
  • ¼ teaspoon red chili powder
  • 1 teaspoon carom seeds ajwain
  • 1 teaspoon salt
  • 1.25 cups water
  • 2 tablespoon avocado oil divided - ½ teaspoon 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 ¼ 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 ¼ teaspoon 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
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!