No Onion No Garlic Besan Chilla – Protein-Rich Savory Pancake by NONG

Name: Protein Peanut Cheela
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 0.50 cup Peanuts; 1.00 cup Gram flour (Besan); 0.25 cup Carrot; 0.25 cup Capsicum; 2.00 pieces (chopped) Green chilli; 1.00 tsp (grated) Ginger; 0.25 tsp Black Pepper Powder; 0.50 tsp Salt; 3.00 tbsp Fresh Coriander Leaves; 1.00 cup Fresh Coriander (for Chutney); 0.50 inch Ginger (for Chutney); 4.00 pieces Green Chilli (for Chutney); 0.50 tsp Cumin Seeds (Jeera); 0.50 tsp Salt (for Chutney); 0.50 piece Lemon; 2.00 tbsp Cooking oil

Enjoy a wholesome, flavorful, and easy-to-digest meal with NONG’s No Onion No Garlic Besan Chilla — a traditional Indian savory pancake made from chickpea flour (besan) and aromatic spices. Completely free from onion and garlic, this dish aligns perfectly with sattvic and Jain dietary preferences while offering a delicious and nourishing option for breakfast or a light snack.

Crisp on the edges and soft in the center, this no onion no garlic chilla is naturally high in protein, gluten-free, and simple to prepare. You can enhance it with grated vegetables like carrots, spinach, or capsicum for added nutrition and flavor.

Ideal for those seeking a clean, balanced meal, NONG Besan Chilla delivers a satisfying taste experience — pure, healthy, and full of traditional goodness.

🌿 Pure Vegetarian · No Onion · No Garlic

Protein Peanut Cheela

Nutritious, protein-packed Peanut & Besan Cheela (Moongfali Besan Chilla) prepared 100% without onion and garlic (No Onion No Garlic). Made with freshly ground roasted peanuts, chickpea flour (besan), crunchy vegetables, and served with a tangy homemade fresh coriander chutney.

Reference Cooking Video

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Prep Time 15 min

Cook Time 15 min

Difficulty Easy

Servings

format_list_bulleted Ingredients

16 items

Quantities scale automatically with servings

0.50 cup Peanuts
1.00 cup Gram flour (Besan)
0.25 cup Carrot
0.25 cup Capsicum
2.00 pieces (chopped) Green chilli
1.00 tsp (grated) Ginger
0.25 tsp Black Pepper Powder
0.50 tsp Salt
3.00 tbsp Fresh Coriander Leaves
1.00 cup Fresh Coriander (for Chutney)
0.50 inch Ginger (for Chutney)
4.00 pieces Green Chilli (for Chutney)
0.50 tsp Cumin Seeds (Jeera)
0.50 tsp Salt (for Chutney)
0.50 piece Lemon
2.00 tbsp Cooking oil

checklist Step-by-Step Instructions

1
In a blender jar, grind 1/2 cup peanuts into a coarse or semi-fine powder.
2
In a large mixing bowl, combine the ground peanut powder and 1 cup chickpea flour (besan).
3
Gradually add water (approx. 1 cup) while whisking to create a smooth, lump-free batter of pouring consistency.
4
Add 1/4 cup finely chopped carrot, 1/4 cup finely chopped capsicum, 2 finely chopped green chillies, 1 tsp grated ginger, 1/4 tsp coarsely ground black pepper, 1/2 tsp salt, and 2-3 tbsp finely chopped fresh coriander leaves. Whisk well and let the batter rest for 5-10 minutes.
5
For the Coriander Chutney: In a blender jar, add 1 cup chopped coriander leaves, 1/2 inch ginger baton, 4 green chillies, 1/2 tsp cumin seeds, 1/2 tsp salt, juice of 1/2 lemon, and 2 tbsp water. Blend into a smooth chutney and transfer to a bowl.
6
Heat a tawa (griddle) over medium flame and grease it lightly with a few drops of cooking oil.
7
Pour a ladleful of the batter onto the tawa and spread it gently into a round cheela of medium thickness.
8
Drizzle a little cooking oil around the edges and on top. Cover with a lid and cook on medium-low flame for 2-3 minutes until the underside turns golden brown.
9
Flip the cheela carefully and cook the other side for another 1-2 minutes until crispy with golden spots.
10
Transfer to a plate and repeat for the remaining batter. Serve hot Protein Peanut Cheela with the spicy green coriander chutney.