High-Protein Besan Soya Chilla (Gram Flour & Soya Pancake)

Ingredients

• 50 g Soya Chunks (Textured vegetable protein, dried)
• 500 ml Water (For boiling soya chunks)
• 100 g Besan (Gram Flour) (Chickpea flour)
• 1 medium Tomato (Finely chopped)
• 1 medium Onion (Finely chopped)
• 1 packet Maggi Masala (or any spice mix) (Or use any preferred spice blend (e.g., garam masala, chaat masala))
• 1 tsp Chili Powder (Adjust to taste)
• to taste Salt
• 1 tsp Mustard Oil (For greasing pan; can substitute with any neutral oil)
• as needed Water (for batter) (To adjust batter consistency)

Instructions

1. Boil Soya Chunks

   Add 50g soya chunks to a saucepan. Pour in enough water to cover the chunks (about 500ml). Bring to a boil over high heat. Once boiling, reduce the heat to low and simmer for 5 minutes to reduce anti-nutrients.

   Time: PT7M

   Temperature: 100°C

2. Drain Soya Chunks

   Drain the boiled soya chunks using a strainer. Do NOT squeeze out the absorbed water; leave them as they are.

   Time: PT2M

3. Grind Soya Chunks

   Transfer the boiled soya chunks to a mixer/blender. Blend until a smooth, liquid-like paste forms.

   Time: PT3M

4. Prepare Vegetables

   Finely chop 1 medium tomato and 1 medium onion.

   Time: PT3M

5. Make Batter

   In a mixing bowl, combine ground soya paste, 100g besan, chopped tomato, chopped onion, 1 packet Maggi masala (or preferred spice mix), 1 tsp chili powder, and salt to taste. Mix well. The batter should be thick but pourable. If too thick, add a little water (a tablespoon at a time) until the right consistency is reached.

   Time: PT5M

6. Preheat Pan

   Heat a non-stick tawa or frying pan on medium heat for 30 seconds.

   Time: PT0M30S

   Temperature: 180°C

7. Grease Pan

   Add 1/2 tsp mustard oil to the pan and spread it evenly.

   Time: PT0M30S

   Temperature: 180°C

8. Cook First Side

   Pour a ladleful of batter onto the pan and spread into a circle about 1/2 cm thick. Cook on low heat for 6-7 minutes until the bottom is golden brown and edges start lifting.

   Time: PT7M

   Temperature: Low (approx. 140-150°C)

9. Flip and Cook Second Side

   Carefully flip the chilla using a spatula. Cook the other side for another 6-7 minutes on low heat until golden and cooked through.

   Time: PT7M

   Temperature: Low (approx. 140-150°C)

10. Repeat and Serve

    Repeat with remaining batter, greasing the pan as needed. Serve hot with yogurt or chutney.

    Time: PT2M

Nutrition Facts

Calories

500

Protein

55g

Carbohydrates

65g

Fat

10g

Fiber

12g