Zucchini Chilla (Indian Crepe)

  • Gluten Free Gluten Free
  • Serves 4 Serves 4
  • 15 minutes15 minutes


  1. 2 cups gram flour (besan)
  2. 1 cup grated zucchini
  3. 1 onion, chopped
  4. 4 garlic cloves, chopped
  5. 1 tsp cumin seeds
  6. 1/4 tsp chaat masala powder 
  7. 2 tsp red chili powder
  8. 1/4 tsp garam masala powder
  9. 1  1/2 cup skimmed milk
  10. a pinch of baking soda
  11. oil for cooking
  12. salt as per taste


 Add all the dry  ingredients in a large bowl, and mix well.

Now add milk to the dry ingredients and make a smooth batter. 

Let the batter marinate in spices for 15 minutes.

Heat a pan on high heat. Once, the pan is hot enough, turn the heat on medium.

Spread 1 tsp oil in the pan and spread 2 tbsp batter evenly on it.

Cover the lid, and let it cook for about 2 minutes. Remove the lid and turn the pancake upside down. Let it cook for 2 minutes, until it becomes brown and crispy from both sides.

Repeat the same process with rest of the batter.

Nutritional Value

Kcal: 234

Protein (g): 14.7

Fat (g): 3.7

Carbohydrates (g): 38

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Zucchini Chilla (Indian Crepe)