Thin and crispy carrot pancakes made with grated carrots, chickpea flour, green chillies and basic spice powders. Perfect for quick brunches, lunch or as a side. Ready within 20 minutes.
Note – This recipe has been updated from the archives – first published February 2013. I’ve added new images and content.
For me, the best breakfasts start with something warm and these carrot chilla are one of my favourite quick, wholesome dishes to make. They’re crisp on the edges, soft in the centre and packed with carrots, spices and herbs. What’s not to love?
I make them crepe style, thin and crispy, like moong dal pudla (chilla) . For thick, fluffy pancakes, these zucchini pancakes are my go-to.
I love this recipe because it yields carrot pancakes that aren’t soggy, don’t break whilst flipping and are packed with flavour! They cook up golden, flavourful and perfectly seasoned every single time, and I think you’ll be just as hooked as I am.
I serve these rolled up simply with Indian kachumber salad with sliced avocado for busy days. For complete, wholesome meals, I also make Indian tofu scramble and add a drink such as a tropical fruit smoothie .
When in season, this Indian pineapple chutney or raw mango, red chilli chutney add lots of flavour and heat.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Carrots – Grate them finely so they mix evenly and release just enough moisture to bind the batter without making it watery.
Besan (chickpea flour) – gives structure and a delicious nutty flavour.
Onion, ginger, garlic & green chilli – lifts the flavour and keeps the pancakes far from bland! If you don’t want to use onion, add extra fresh herbs or use finely chopped spring onions.
Fresh coriander – adds freshness — don’t skip it.
Spices – turmeric for colour, black pepper, red chilli powder and a touch of garam masala for warmth. I also add carom seeds and cumin seeds.
Fruit salt (Eno) or baking soda – makes the pancakes lighter and fluffier, especially helpful when using dense flours like besan. I have made these without.
Oil – I use a neutral oil for shallow frying. A non-stick pan + light oiling works best.
Helpful Tips
- Prevent soggy pancakes – let the batter rest for 10 minutes – the carrots release moisture and the flours absorb it. If the batter looks too thin, add 1–2 tbsp extra besan.
- If pancakes break while flipping – batter is too thin: add more besan or a spoon of semolina. Make sure the first side is fully cooked and golden before flipping.
- For even crisping – cook on medium heat — too high burns the edges while the centre stays raw. Spread the batter thinly like a mini crêpe for crisp edges.
- Avoid sticky pans – ese a good non-stick pan. Lightly oil the pan before each pancake. Heat must be medium-hot before pouring the batter.
- Distributing carrots evenly – stir the batter before each pancake — the carrots naturally settle at the bottom.
Storage & Make Ahead
Batter – you can prepare the batter (without ENO) up to 1 day ahead. Add ENO just before cooking.
Cooked pancakes – store in the fridge for 2–3 days in an airtight container. Reheat on a pan or in the air fryer to bring back the crispness.
Freezing – freeze cooked pancakes with baking paper between layers. Reheat directly from frozen on a pan.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Indian Carrot Pancakes (Besan Chilla)
Ingredients
- 1 cup carrots washed peeled and grated
- 2 cup besan
- ¼ cup onion finely chopped
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon green chillies chopped
- ½ teaspoon carom seeds
- ½ teaspoon cumin seeds
- ¼ cup coriander chopped
- 1 teaspoon black pepper powder
- ½ teaspoon fruit salt eno (optional)
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- ½ teaspoon garam masala
- salt to taste
- oil for shallow frying
Instructions
- Place 1 cup carrots , 2 cup besan , ¼ cup onion , 1 tablespoon garlic paste , 1 tablespoon ginger paste , 1 tablespoon green chillies , ½ teaspoon carom seeds , ½ teaspoon cumin seeds ¼ cup coriander , 1 teaspoon black pepper powder , ½ teaspoon fruit salt , 1 teaspoon turmeric powder , 1 teaspoon red chilli powder , ½ teaspoon garam masala , and salt to taste in a big bowl except oil and combine well.
- Add water little by little and make a pourable batter.
- Leave it aside for 8-10 minutes and mix well. Check the seasoning.
- Heat large non-stick frying-pan on medium heat, and drizzle little oil .
- When the pan is very hot, stir the batter and pour about one small ladleful on to the centre of the pan.
- Using the back of a ladle quickly spread the batter to make a round pancake.
- Cook for 1-2 minutes or until the pancake is golden-brown at the bottom.
- Drizzle another teaspoon of oil around the edges of the pancake. Flip the pancake using a spatula, over and cook, uncovered, for a further minute or until golden.
- Remove from the heat. Repeat with the remaining batter, remember to stir the batter before you cook each chilla.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Indian Carrot Pancakes (Besan Chilla)
Ingredients
- 1 cup carrots washed peeled and grated
- 2 cup besan
- ¼ cup onion finely chopped
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon green chillies chopped
- ½ teaspoon carom seeds
- ½ teaspoon cumin seeds
- ¼ cup coriander chopped
- 1 teaspoon black pepper powder
- ½ teaspoon fruit salt eno (optional)
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- ½ teaspoon garam masala
- salt to taste
- oil for shallow frying
Instructions
- Place 1 cup carrots , 2 cup besan , ¼ cup onion , 1 tablespoon garlic paste , 1 tablespoon ginger paste , 1 tablespoon green chillies , ½ teaspoon carom seeds , ½ teaspoon cumin seeds ¼ cup coriander , 1 teaspoon black pepper powder , ½ teaspoon fruit salt , 1 teaspoon turmeric powder , 1 teaspoon red chilli powder , ½ teaspoon garam masala , and salt to taste in a big bowl except oil and combine well.
- Add water little by little and make a pourable batter.
- Leave it aside for 8-10 minutes and mix well. Check the seasoning.
- Heat large non-stick frying-pan on medium heat, and drizzle little oil .
- When the pan is very hot, stir the batter and pour about one small ladleful on to the centre of the pan.
- Using the back of a ladle quickly spread the batter to make a round pancake.
- Cook for 1-2 minutes or until the pancake is golden-brown at the bottom.
- Drizzle another teaspoon of oil around the edges of the pancake. Flip the pancake using a spatula, over and cook, uncovered, for a further minute or until golden.
- Remove from the heat. Repeat with the remaining batter, remember to stir the batter before you cook each chilla.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
If you love the flavour of a good kachori but want something a little easier and perfect for any day of the week—you’re going to adore these matar and moong dal paratha. Soft whole wheat parathas stuffed with a spiced green peas and moong dal mixture that tastes just like your favourite kachori filling. The best part? You don’t need to deep-fry anything to enjoy those familiar flavours.
Note – This recipe has been updated from the archives – first published June 2012. I’ve added new images and content.
What I love most is how these parathas give you all the satisfaction of a kachori without the deep-frying. They’re hearty, freeze well, and make the perfect breakfast, lunch, or dinner.
And don’t worry – I’m sharing all my tips so your dough never tears, your filling stays inside, and every paratha cooks up evenly golden and soft. It’s the same concept in these aloo pyaaz paratha and paneer paratha .
Trust me, once you try them, they’ll become a regular in your kitchen… you can’t stop at one!
My go-to is served with a cup of masala chai but they are equally good with cucumber raita or gajar marcha athanu .
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Whole wheat flour – I use chakki atta, but any chapati atta works. A slightly softer dough with 2–3 tbsp oil kneaded in helps the parathas stay pliable and prevents tearing while stuffing.
Moong dal – I soak the dal for at least 4–5 hours as this ensures it softens evenly and cooks quickly without turning mushy. You want a filling that holds its shape, not a paste.
Green peas – I use frozen which work perfectly. They add natural sweetness and moisture that balances the earthiness of the dal and spices.
Spices – I use similar spices used in my lilva kachori – regular spice powders along with amchoor powder and fennel seeds.
Sesame seeds – they add a subtle nutty crunch so I never skip them. They make the filling taste more “kachori-style.”
Green chilli, garlic & ginger – I use fresh paste for a bright, zingy flavour. Adjust heat to your preference.
Sugar & lemon juice – a tiny bit of sugar rounds off the spices nicely, and lemon juice brings balance and freshness.
Coriander leaves – Adds colour and liveliness to the otherwise earthy dal mixture.
Optional – in the winter, I love adding green garlic (I use frozen) for extra depth of flavour.
Tips for perfect paratha
- Getting the Dough Right
- Knead a soft, smooth, pliable dough—not too firm. A slightly softer dough seals better around the stuffing.
- Let it rest for at least 15 minutes ; this relaxes the gluten and prevents tearing later.
- Preparing the Filling
- Make sure the mixture is completely cool and as dry as possible before rolling. Warm filling will steam inside the dough and cause cracks.
- The filling should hold its shape when rolled into a ball. If it feels wet, cook a few more minutes to dry it out.
- Stuffing the Paratha
- Roll the dough ball to about 4–5 inches , keeping the centre slightly thicker and edges thinner—this helps the filling stay enclosed.
- Place the stuffing ball in the centre and gently pinch and gather the edges together.
- Press the stuffed ball gently and dust lightly with flour.
- Rolling Without Tearing
- Roll with a light hand , moving from the centre outwards.
- If you see any filling peeking out, dab a little flour on it and continue — don’t panic!
- Rotate the paratha as you roll; this keeps the thickness even.
- Cooking on the Tawa
- Make sure the tawa is hot before placing the paratha.
- Cook on medium heat with a little oil on both sides until golden spots appear.
- Press the edges gently with a spatula so it cooks through evenly.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Moong Dal Matar Paratha
Ingredients
Paratha Dough
- 2 cup whole wheat flour + for dusting
- 3 tablespoon oil
- ½ teaspoon ajwain carom seeds
- salt to taste
Green Peas Filling
- ¼ cup yellow moong daal
- 1 cup green peas I used frozen
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- ½ teaspoon hing asafoetida
- 1 teaspoon amchoor powder
- salt to taste
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 2 tablespoon green chillies, ginger and garlic puree combined
- 1 tablespoon sesame seeds optional
- 1 tablespoon sugar
- 1 tablespoon fennel seeds
- 2 tablespoon coriander
Instructions
- Soak ¼ cup yellow moong daal for 2-3 hours.
Paratha Dough
- In a big mixing bowl mix 2 cup whole wheat flour , 3 tablespoon oil , ½ teaspoon ajwain and salt to taste .
- Knead soft and pliable dough with using enough water. Cover with a clean kitchen napkin and set aside for 10 minutes.
Filling
- In a saucepan, add the soaked dal (drain the water), add salt and turmeric powder. Pour fresh water so that the dal is just covered. Mix well and cover with lid. Cook on low heat until just cooked and softened.
- In a frying pan, heat 2 tablespoon oil on medium heat, then add 1 teaspoon cumin seeds and ½ teaspoon hing . Once they crackle add 1 tablespoon sesame seeds , 1 tablespoon fennel seeds and 2 tablespoon green chillies, ginger and garlic puree . Saute for a few seconds then add 1 cup green peas .
- Add a few spoons of water, mix well and cover with a lid.
- Allow to cook until the peas are tender. Now add cooked dal and mash the mixture with a potato masher but do not completely puree the filling.
- Keep the heat low and add 1 teaspoon amchoor powder , ½ teaspoon turmeric powder , 1 teaspoon red chilli powder , 1 tablespoon sugar and salt to taste . Mix well.
- As it cooks, you will see the mixture become one mass.
- Sprinkle over 2 tablespoon coriander . Let it cool at room temperature.
Make the paratha
- Make equal golf sized balls from the filling mixture. Set aside.
- Make equal lemon size balls from the dough. Roll out a thin circle from one of the dough balls on a floured surface – about 4-5 ” diameters.
- Place a one stuffing ball on the rolled dough.
- Gather the sides and bring them together in the middle. Once again make a ball.
- Gently press down on the dough ball, dust with some dry atta and roll out again.
- Heat a tawa on medium heat. Place the rolled paratha onto the hot tawa. Once it has partly cooked on the bottom side, flip over and apply oil liberally on the surface. Flip again and oil the top side. Flip once more – you will see small brown spots appear. Remove from the heat and repeat with the remaining paratha.
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
