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March 28, 2020 15 Comments

Zucchini Carrot Besan Puda Chilla (healthy, vegan, gluten-free)

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.
Zucchini Carrot Besan Puda Chilla (healthy, vegan, gluten-free)

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.
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 Chilla 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.

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4.94 from 16 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

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 Facts
Zucchini Carrot Besan Puda Chilla
Amount Per Serving
Calories 111 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 239mg10%
Potassium 227mg6%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 3g3%
Protein 5g10%
Vitamin A 967IU19%
Vitamin C 4mg5%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking! I love seeing your creations!

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Filed Under: Breakfast & Brunch, Carrots, Chickpea Flour (besan), Cilantro, Dairy-Free, Gluten-Free, Healthy-ish Meals, Indian, Main Course, One Pot Meal, Onions, Vegan, Vegetarian, Zucchini Tagged With: Recipes

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Reader Interactions

Comments

  1. Jyotsna sundaresan says

    March 30, 2020 at 5:07 pm

    5 stars
    Yummy!! This was incredibly easy to make and so so yummy! This is going to become a staple in our house

    Reply
  2. Darlene says

    March 30, 2020 at 5:21 pm

    5 stars
    Loved this recipe! I didn’t have zucchini or carrots so I subbed spinach, kale and red bell peppers and still tasted great and super healthy!

    Reply
  3. Zmf says

    March 30, 2020 at 9:22 pm

    4 stars
    Loved it added spinach to the mixture. Thanks

    Reply
  4. Ritu says

    March 31, 2020 at 6:04 pm

    5 stars
    I made the besan chilla and served it like pizza to my kids. Just added chopped veggies and make it a little thick so she could eat it like a pizza. Thanks for reminding me about this childhood favorite. Great recipe.

    Reply
  5. Priya says

    April 4, 2020 at 1:46 pm

    5 stars
    Came out delicious! Used green bell peppers instead of zucchini because that’s what i had on hand. Thank you for the recipe Nisha ?

    Reply
    • honeywhatscooking says

      April 5, 2020 at 5:36 pm

      Thanks so much Priya. So glad this tasted good with bell peppers instead. Yup, just use what you have on hand. xoxo

      Reply
  6. Apoorva says

    April 6, 2020 at 4:51 am

    Hi Nisha,
    I recently started following you on IG and I love your feed. Your account was a great find during these tough times when I am struggling to make something new every day. I enjoy cooking and your recipes are great. Made this puda today for breakfast and hubs literally finished 90% of what I made.
    Lots of love.

    Reply
  7. Anu says

    April 8, 2020 at 2:48 pm

    5 stars
    This is an awesome gluten free breakfast or lunch option especially with tea/coffee. I added cabbage as well and some corn and the husband ate it with no complaints!! Thank you for adding to my recipe collection for gluten free options.

    Reply
    • Shaili says

      May 20, 2020 at 5:37 pm

      5 stars
      Made this recipe and it came out delicious! Growing up I never liked puda, and since I saw you post a recipe I wanted to give it another shot…amazed at how easy it was and how versatile the recipe is! It gave me so much appreciation for my mom too, who used to make them for us when she just didn’t have the time for a “full” dinner. The fact that even though she was pressed for time she still made us fresh, healthy food amazes me…thanks for bringing those connections to my childhood back. Can’t wait to make them for my mom someday soon 🙂

      Reply
  8. natasha m says

    April 8, 2020 at 9:48 pm

    5 stars
    amazing recipe and perfect quantities for an easy, and healthy dinner. i’ve tried to make savory “pancake” recipes in the past like dosa but have failed terribly. this quantity makes it easy enough to flip and just as delicious. also easy to sneak in some good veggies that you’re trying to get rid of.

    Reply
  9. Rina says

    April 12, 2020 at 9:36 pm

    5 stars
    I tried out Nisha’s recipe for our kids and they LOVED it ❤. I experimented by adding one egg to the mixture for protein, it turned out so DELICIOUS! My kids gobbled it away and kept asking for more ??. Thanks Nisha for the amazing recipe!

    Reply
  10. Bijal Patel says

    April 27, 2020 at 1:28 pm

    5 stars
    Loved this recipe – healthy and good! This is definitely going in my recipe book.

    Reply
  11. Mili says

    July 26, 2020 at 10:14 pm

    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.

    Reply
  12. Esha says

    August 5, 2020 at 8:34 am

    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 😃

    Reply
  13. Ashwini says

    February 12, 2021 at 6:36 pm

    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!

    Reply

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