Name: Zucchini Carrot Besan Puda Chilla
Prep time: 15 min
Cook time: 20 min
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)

Zucchini Carrot Besan Puda Chilla recipe with step by step photos. Zucchini Carrot Besan Puda Chilla, a savory pancake spiced with Indian spices that’s perfect for breakfast with a cup of masala chai.

Now that the 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 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.

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 is:

A Savory Pancake
Healthy
Vegan
Gluten-Free
Nutritious
Flavorful
The Perfect Brunch

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.

Print Pin

4.93 from 14 votes

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.

Course Breakfast/Brunch, Main Course

Cuisine Indian

Keyword Chilla, Puda

DietHealthy, Vegan, Gluten-Free

Prep Time 15 minutes

Cook Time 20 minutes

Servings 12 zucchini carrot puda

Calories 111kcal

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