Savory Indian Pancake


Savory Indian Pancake by

This savory Indian pancake is a spicy pan-fried bread made with fresh cilantro, red onion, and Indian spices. It’s easy to make and it’s also filling and delicious.

This recipe is the paleo-friendly version of besan ki omelet – which translates to “omelet made of chickpea flour.” This is a paleo recipe and so I didn’t use chickpea flour in the dish. This is also an egg-free and vegan recipe.

Growing up, my parents would make me besan ki omelet for breakfast or as a snack when I’d get home from school. I’d put some ketchup or green chutney in the middle and then roll it up. If you can make my 3-ingredient paleo naan, then you can definitely make this spicy Indian flatbread. This paleo and vegan omelet is also known as besan puda or besan cheela/chilla and can be made with whatever veggies you’d like. Try it with tomatoes or mushrooms!

Savory Indian Pancake by

A note on besan flour aka chickpea flour: While it is gluten-free, it’s not “paleo.” If you decide that you’re okay with eating chickpea flour, then see my notes in the recipe below. A word of caution though – if you use garbanzo flour, make sure it clearly states “gluten-free” on the package. If you have celiac disease, consider calling the company to find out how they avoid cross-contamination – specifically ask if they have a separate mill. I have called a couple of companies in the past and have been told they do not use a separate mill or that they don’t know if they use a separate mill (um, okay).

Anyway, I like my pancakes to have slightly crispy edges and so I’m pretty liberal with oil/ghee. I absolutely love this little pancake – it makes for the perfect breakfast, snack, lunch or dinner.

Savory Indian Pancake

Savory Indian Pancake by

Savory Indian Pancake

5 from 8 reviews
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  • oil/fat of choice use enough to shallow fry
  • ½ cup Almond Flour
  • ½ cup Tapioca Flour
  • 1 cup Coconut Milk canned and full fat
  • 1 tsp salt adjust to taste
  • ½ tsp Kashmiri Chili Powder
  • ¼ tsp Turmeric Powder
  • ¼ tsp freshly ground black pepper
  • ½ red onion chopped
  • 1 handful cilantro leaves chopped
  • 1 serrano pepper minced (or adjust to taste)
  • 1/2 inch ginger grated


Make Batter:

  • Add almond flour, tapioca flour, coconut milk and spices to a bowl - mix together.
  • Then, stir in the onion, cilantro, serrano pepper and ginger.

Fry the Pancakes!

  • Heat a saute pan on low-medium heat, add enough oil/fat to coat your pan - then pour ¼ cup of batter onto pan. Spread the mixture out on your pan.
  • Fry this for about 3-4 minutes per side - drizzle a bit more oil on top of the pancake before you flip it. (Stoves vary, so cook until both sides are golden brown).
  • Repeat until batter is done - continue to add oil as needed.
  • Eat with green chutney or paleo ketchup 🙂


I like my pancakes to have slightly crispy edges - if you want yours to be slightly crispy, just add more oil and shallow fry.
These do take awhile to fry, so try to use a large pan so that you can make a few at a time!
*If using chickpea flour - leave out the almond flour, tapioca flour, and coconut milk. Add 1 cup chickpea flour and then add water as needed for a pancake batter consistency.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Swati says

    5 stars
    Super easy and delicious! Impressed my MIL and my husband who is a picky eater! The pancakes did take some time but I didn’t want to use too much oil for frying so its okay. Totally making this again! Thanks for another great recipe, Ashley!

  2. Nisha Kaul says

    5 stars
    Ashley…these were DELISH!!! I was skeptical only bc my husband and daughter hate anything I make with almond flour; but these were a huge hit. And diet friendly, thank you for a winning recipe to add to the rotation!!

  3. Ele says

    5 stars
    I loved the flavour but completely stuffed the pancakes.. I didn’t have tapioca flour so I made my own coconut flour.. it didn’t stay joined together, even after adding eggs to bind it all, but it was a yummy mash 🙂 <3 Thank you

  4. anuradha says

    5 stars
    can we add water instead of coconut milk to the almond flour and tapioca flour mixture?
    else add coconut flour and water instead of coconut milk?

  5. tracey says

    5 stars
    These are delicious. made them for a picnic/bbq as a side dish and it was so good,thanks again. I did add a handful of chopped spinach leaves too.

  6. Ahnita says

    Any luck making your recipes free of tapioca? Are there any substitutes that can be used instead of tapioca? I cook without any grains or items such as arrowroot, cornstarch etc in my meals..


  7. Jedha says

    I’m going to make it a point to make some of your delicious recipes Ashley because every time I see them they are mouth watering and I love Indian food 🙂

  8. Christine says

    Tapioca flour has a very high glycemic load/index. Any suggestions for subbing it out for us insulin resistant folks. :).

  9. Alejandra says

    I made a few Indian dishes the other night and your original naan was the perfect thing to eat them up with! Thank you thank you! I love your website and I can’t wait to try more of your recipes.

  10. Ashley @ Snow Cream and Syrup says

    This looks delicious! Interesting that you say to leave out the coconut milk with the garbanzo flour – is there a reason why?

    Also, thanks for the tip about checking to see if they use different mills. I guess I am far too trusting.

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