High-Protein Besan Soya Chilla (Gram Flour & Soya Pancake)
High-Protein Besan Soya Chilla (Gram Flour & Soya Pancake) is a easy Indian recipe that serves 2. 500 calories per serving.
Prep: 20 min | Cook: 14 min | Total: 40 min
Cost: $3.00 total, $1.50 per serving
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
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
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
Grind Soya Chunks
Transfer the boiled soya chunks to a mixer/blender. Blend until a smooth, liquid-like paste forms.
Time: PT3M
Prepare Vegetables
Finely chop 1 medium tomato and 1 medium onion.
Time: PT3M
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
Preheat Pan
Heat a non-stick tawa or frying pan on medium heat for 30 seconds.
Time: PT0M30S
Temperature: 180°C
Grease Pan
Add 1/2 tsp mustard oil to the pan and spread it evenly.
Time: PT0M30S
Temperature: 180°C
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)
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)
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
Dietary info: Vegetarian, High Protein, Dairy-Free (if served without yogurt), Gluten-Free, high-protein, high-fiber
Allergens: Soy
Ingredient Substitutions
- Instead of Soya Chunks: Extra-firm tofu (pressed and crumbled), Textured vegetable protein granules
- Instead of Besan (Gram Flour): Chickpea flour, Split pea flour
- Instead of Tomato: Cherry tomatoes, Canned tomatoes (drained and chopped)
- Instead of Onion: Shallots, Spring onions
- Instead of Maggi Masala (or any spice mix): Garam masala, Chaat masala, Curry powder
- Instead of Chili Powder: Paprika, Cayenne pepper (less for less heat)
- Instead of Salt: Sea salt, Himalayan pink salt
- Instead of Mustard Oil: Sunflower oil, Canola oil, Vegetable oil
Equipment Needed
- Saucepan
- Strainer or colander
- Mixer/Blender
- Mixing bowl
- Spatula
- Non-stick tawa (flat griddle pan)
- Knife
- Chopping board
- Measuring spoons (optional)
Critical Steps — Do Not Skip
- Boil soya chunks properly to remove anti-nutrients.
- Do not squeeze out water from boiled soya chunks.
- Grind soya chunks to a smooth, liquid-like paste.
- Ensure batter is thick but pourable; do not add excess water.
- Cook chilla on low heat for 6-7 minutes per side to avoid burning and ensure even cooking.
Chef Tips from the Video
- Serve with plain yogurt or green chutney for a complete meal.
- Add chopped coriander or green chilies for extra flavor.
- You can add grated carrot or spinach for added nutrition.
- For a vegan version, serve with vegan yogurt or chutney.
Troubleshooting
Chilla is sticking to the pan.
Ensure the pan is properly preheated and greased. Use a non-stick pan. Add a few drops of oil around the edges.
Chilla is too thick or dry.
Add a little more water to the batter. Do not squeeze out water from soya chunks.
Chilla is raw inside.
Cook on lower heat for a longer time. Cover with a lid for even cooking.
Chilla is burnt outside but raw inside.
Reduce the heat and cook for a longer duration.
Storage
Refrigerator: Store cooked chillas in an airtight container for up to 2 days. Reheat on a pan before serving.
Freezer: Not recommended; texture may suffer.
Room temperature: Keep covered for up to 4 hours. Best eaten fresh.
Make-Ahead Tips
- You can boil and grind soya chunks ahead of time and refrigerate for up to 24 hours.
- Chop vegetables in advance and store in an airtight container.
Last updated: August 21, 2026
