Besan Chilla Recipe

Ingredients

• 1 cup besan (120 grams)
• 1 teaspoon kosher salt
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon ajwain carom seeds
• 1 small red onion finely diced
• 1/2 tomato finely diced
• 1 teaspoon green chili (finely chopped)
• 2 teaspoons ginger grated
• 1 tablespoon cilantro finely chopped
• 3/4 cup water
• 2 tablespoons oil

Instructions

1. 1

   Add besan to a mixing bowl. Add salt and turmeric. Lightly crush carom seeds on the palm of your hands and add to the bowl. Add onion, tomato, green chili, ginger and cilantro.

2. 2

   Add water little bit at a time mixing the batter well. The batter should be smooth with a good pouring consistency.

3. 3

   Heat a griddle and apply oil.

4. 4

   Pour two small ladle full of batter, about ½ cup on the pan, and spread it gently in a circular motion using the back of the ladle or a spoon to make a 6-inch round chilla.

5. 5

   Cook for 3 to 4 minutes on medium heat. Drizzle ½ teaspoon of oil on top and around the edges.

6. 6

   Carefully flip over the chilla. Cook until the other side becomes lightly brown and the edges start to crisp. Take out the chilla.

7. 7

   Repeat the above steps to make Chillas with the remaining batter.

8. 8

   Serve hot with green chutney and pickles.