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5 from 8 votes

Eggless Omelet (Besan Chilla)

A vegan vegetable omelet that's been made in Indian kitchens for the longest time, this Besan Chill or Cheela is completely eggless and made with nutty, delicious chickpea flour. Stir in a rainbow of veggies and herbs for more flavor and health.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Snack/Breakfast
Cuisine: Indian
Diet: Vegan, Vegetarian
Keyword: Besan Cheela, Besan Chilla, Eggless Omelet
Servings: 12 chillas
Calories: 47kcal


  • 1 cup chickpea flour (besan or gram flour or garbanzo bean flour)
  • ½ small onion (minced)
  • ¼ medium tomato (finely diced)
  • 4 button mushrooms (minced)
  • ¼ green bell pepper (finely diced)
  • 1 tsp ginger (grated)
  • 2 cloves garlic (grated or crushed)
  • ½ to 1 tsp cayenne (use more or less per your taste)
  • ¼ tsp turmeric (optional, but great for color)
  • Salt to taste
  • ¼ cup cilantro (finely chopped)
  • Cooking spray or oil to brush on skillet


  • Place all the ingredients in a mixing bowl and stir them together. Set aside for about 15 minutes. I strongly recommend this because some of the vegetables will express water when mixed with the salt, and this will give you a better idea of how much water you need to make the batter.
  • Add water (I usually add around 2 cups to make a batter slightly runnier than a pancake batter, but temperatures in your home and the climate could cause this amount to differ in your kitchen, so always make sure you add water slowly, mixing as you go. There is no gluten in this batter so you don’t have to worry that it will toughen up with too much stirring, the way a traditional pancake batter would)
  • Heat a well-seasoned cast-iron skillet or non-stick skillet and spray lightly with oil.
  • Pour about half a cup of the batter in the center with a rounded ladle and spread slightly with the bottom of the ladle to get an even-looking round, about five inches in diameter.
  • Cook on medium heat until the sides dry up and the bottom of the Besan Cheela turns richly golden-brown.
  • Flip over and cook until the other side turns golden-brown.
  • Serve hot with an herby coconut chutney.


Serving: 1chilla | Calories: 47kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 92IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 1mg