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Zucchini Carrot Besan Chilla is a savory pancake spiced with Indian spices that’s perfect for breakfast with a cup of masala chai. This Besan Chilla is healthy and gluten-free as it’s made with gram flour or chickpea flour.
Zucchini Carrot Besan Puda Chilla (healthy, vegan, gluten-free)

Now that Covid-19 is upon us, and realistically speaking, isn’t leaving us anytime soon, I’ve been spending a lot more time doing the things I didn’t normally have time for. Things like organizing. I’m such a hoarder, but now I have finally made time to organize and put my stuff away. Bollywood movie nights are a thing now! Every weekend my husband and I watch a movie and it’s been fun catching up on old Bollywood classics.

Of course, cooking! I cooked a decent amount before the whole Coronavirus, but now I’m cooking almost daily. I’m improvising with the ingredients I have on hand because I no longer have the luxury to go buy what I need. So here’s one creation I whipped up based on the ingredients I had at home – Zucchini Carrot Besan Puda Chilla.
Zucchini Carrot Besan Puda Chilla (healthy, vegan, gluten-free)

What is Puda / Chilla?

Puda also is known as Chilla or Cheela is a savory Indian pancake. Besan Puda is made with chickpea flour, ginger, green chilies, and your choice of veggies. For this recipe, I used grated zucchini and carrots. Puda is best served with green chutney or ketchup, and a cup of masala chai.
Zucchini Carrot Besan Puda Chilla (healthy, vegan, gluten-free)

Zucchini Carrot Besan Puda is:

A Savory Pancake
Healthy
Vegan
Gluten-Free
Nutritious
Flavorful
The Perfect Brunch
Zucchini Carrot Besan Puda Chilla (healthy, vegan, gluten-free)

How to make Zucchini Carrot Besan Puda Chilla recipe step by step?

Prepare the Puda Mixture

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

Cook the Puda

1. Heat up a castiron skillet on low-medium heat. once hot, add a quarter teaspoon of oil.
2. Pour half a third cup of the mixture to the skillet.
3. Gently spread it out.
4. Try and spread it out so the puda is thin.

5. Add 1/4 tsp at a time over the puda and spread it out. You don’t need more than a quarter teaspoon of oil on top.
6. After a couple of minutes once light bubbles form, gently flip.
7. Nice and golden brown.
8. Puda is ready.

9. Enjoy with green chutney, ketchup, or red chili sauce.


4.95 from 18 votes

Zucchini Carrot Besan Puda Chilla

By: Nisha
Zucchini Carrot Besan Puda Chilla, a savory pancake spiced with Indian spices that's perfect for breakfast with a cup of masala chai.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 pudas/chillas

Ingredients 

  • 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
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Instructions 

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.

Nutrition

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

Additional Info

Course: Main Course
Cuisine: Indian
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.


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4.95 from 18 votes (1 rating without comment)

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Recipe Rating




17 Comments

  1. 5 stars
    Nisha:
    This was delicious! I even made a mango-pineapple chutney to go with it. You’re my new find and so far, I’ve made 3 of your recipes that are keepers.

    I’ve been a vegan for about 4 years now and have made about 600 dishes trying other people’s recipes. My go-to has been Connoisseurus Veg and It Doesn’t Taste Like Chicken. I’m sure it’s over 200 tasty recipes from both I love.

    When I get to 100 with your recipes, I’ll let you know.

    Warm Regards,
    Joy

    1. Hi Joy. This is one of the sweetest comments I have ever received. Thank you thank you thank you! I really appreciate it. I hope you get to 100 recipes. Please feel free to leave comments and rate the ones you make – I would really appreciate that. xoxo

  2. 5 stars
    This is my all time favourite recipes from Nisha. quick and delicious to make! love the addition of zuchini and we have even made this when we only had carrots at home!

  3. 5 stars
    Love this recipe!!! Mine turned out sooo delicious! I can’t wait to make again. Definately a good way to use up some veggies. Thanks for the recipe 😃

  4. 5 stars
    I made it without the green chilli cause it was for my kid, turned out great. Thnks for such easy and supertasty recipe.