Mini Carrot Besan Lunchbox Chilla

Eight mini chickpea-flour pancakes with carrot for two lunchbox portions in 25 minutes. No nuts, milk or wheat added; check flour labels.

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Original Kitchen Handi quick school/gym recipe. Packing and storage guidance is included in the method. Image is AI-generated.

Ingredients

• 100 g besan
• 60 g carrot, finely grated
• 1 tbsp coriander, chopped
• 0.25 tsp cumin, ground
• 0.125 tsp turmeric
• 0.25 tsp salt
• 150 ml water
• 2 tsp oil

Step-by-step method

1. Wash and grate the carrot finely. Check besan packaging for any wheat or other allergen cross-contact relevant to your child.
2. Whisk besan, cumin, turmeric and salt together. Add water a little at a time and whisk out all lumps; fold in carrot and coriander.
3. Leave the batter for 5 minutes. It should pour like thick cream. If unusually thick, add drinking water a teaspoon at a time.
4. Heat a large non-stick pan on medium heat and brush with a little of the oil. Pour four small pancakes, each about 8 cm across, leaving space between them.
5. Cook the first side for 2–3 minutes until the edges look dry and small bubbles appear. Flip and cook for 2 minutes more until firm and lightly browned with no wet batter inside.
6. Cook a second batch the same way using the remaining oil. Reduce the heat if browning too quickly; the centre must cook through.
7. Divide four mini pancakes per portion. For school: chill cooked food promptly in a shallow container in the fridge at 4°C or below; do not wait for it to cool completely on the counter. Pack cold in an insulated lunch bag with two frozen cold packs, keep cold until lunch, and discard uneaten packed portions. Check your child's allergies and the school's restrictions; adjust portions to appetite.