Kimchi Flavoured Vegan Omlette (Kimchi Besan Cheela)

What does an Indian do when she has had an overdose of Indian food but misses home none the less? She makes kimchi flavoured besan cheelas (vegan omelette) and devours them. A super easy fusion between the Indian cheela and the Korean kimchi pancake, these are so delicious, I am surprised it took me so long to try them. Another super simple recipe and a complete meal in itself. I added some peas to the batter and served it topped with toasted coconut flakes.One small tip, courtesy my sweet Korean friend- the older the kimchi is the better and tangier flavour it will give the pancake. I do not make my kimchi at home, so I let the store bought one sit in my fridge for a month (that is all I could persevere). These are perfect as an afternoon snack or lunch box meals for children. And yes, they taste delicious with a hot cup of masala chai. Here is the recipe:

Kimchi Flavoured Vegan Omlette (Kimchi Besan Cheela)


  • Besan (chickpea/gram) flour- 1 cup
  • Onion, chopped fine-1 small
  • Green peas-2 tablespoons
  • Green chilies, chopped fine-2 (optional)
  • Coriander, chopped fine- 1.5 tablespoons
  • Kimchi, chopped to small pieces- 3 tablespoons or to taste
  • Caraway(ajwain) seeds- 1/4 teaspoon
  • Salt-1.5 teaspoons or to taste; based on how salty the kimchi is you would need to adjust the salt added
  • Toasted coconut flakes as topping-2 tablespoons
  • Water-1.5 cups; squeeze the water from the kimchi and use it for making the batter too
  • Oil-4 tablespoons for shallow frying


  1. In a deep bowl, add besan and stirring continuously add water gradually to make a smooth batter
  2. Add the remaining ingredients and mix well
  3. Heat one tablespoon oil in a non-stick pan and swirl the pan to evenly spread the oil
  4. When the oil is hot, reduce heat to low and add 1 tablespoon batter to the pan and using the back of a spoon spread out the batter evenly to make a circle
  5. Increase the heat to medium-high and cook till brown; flip it over, add another tablespoon oil and cook the other side till done
  6. Serve hot topped with toasted coconut flakes and a side of dates-tamarind chutney or ketchup


Calories (per serving)- 145 Nutrition- Protein/Iron/Magnesium/Potassium/Vitamin B-6 It does wonders for your- Muscles/Sleep/Nerves/Anemia This is “My 1pm/3 pm Meal”



You Might Also Like


  • Reply
    October 24, 2017 at 10:54 pm

    That’s a lovely twist to the regular besan ka cheela..I am going to try this as soon as I can lay my hands on some Kimchi!!

    • Reply
      October 25, 2017 at 9:41 pm

      Thanks Deepika! You can always make your own Kimchi and let it ferment for a loooooong time before using it in the cheela Xx

    Leave a Reply

    %d bloggers like this: