Breakfast · Indian
Okara Besan Chilla (High-Protein Breakfast)
A savoury besan chilla with okara plant protein powder in the batter. Two chillas give about 18g protein and 14g fibre, and it's ready in 20 minutes.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 2
Method
- 1
Whisk the besan, okara powder, ajwain, turmeric and salt in a bowl.
- 2
Add 180ml water and whisk to a smooth batter, like dosa batter. Rest it for 5–10 minutes: okara absorbs water and thickens the batter.
- 3
After resting, add more water, a tablespoon at a time (up to 240ml in total), until the batter pours easily again.
- 4
Stir in the onion, tomato, green chilli and coriander.
- 5
Heat a non-stick tawa on medium and brush with ½ tsp oil. Pour a ladle of batter and spread it into a thin round.
- 6
Drizzle a little oil around the edge and cook for 2–3 minutes until the base is golden, then flip and cook 1–2 minutes more.
- 7
Repeat with the rest of the batter. Serve hot with green chutney or curd.
- 8
To make more, keep okara at about a third of the besan's weight and scale the water with it.
Pantry tip: Soya Bright soya paneer is shelf-stable for 11 months unopened below 25°C — keep a few packs in the cupboard so you can make this any day. Refrigerate after opening.
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