Name: Indian Carrot Pancakes (Besan Chilla)
Prep time: 5 min
Cook time: 5 min
Total time: 20 min
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)

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.

Savoury Indian carrot pancakes are stacked on a plate next to a small yogurt bowl.

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.

Savoury Indian style pancake batter in a bowl with a ladle.

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 tablespoon 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.

Sliced of avocado and indian kachumber salad topped on savoury pancakes.

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!

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