Besan Chilla
Rajasthani gram-flour pancakes speckled with onion, tomato and chilli. Whisked in a bowl, cooked in a frying pan, and full of protein.
Prep 10 min · Cook 15 min · Total 25 min · Serves 2
Ingredients
Batter
- 1 cup Besan (gram flour)
- ¾ cup Water
- ½ Small onion, finely chopped
- ½ Tomato, finely chopped
- 1 Green chilli, finely chopped
- 2 tbsp Coriander leaves, chopped
- ½ tsp Ajwain (carom seeds)
- ¼ tsp Turmeric
- ½ tsp Red chilli powder
- ½ tsp Salt
To cook
- 1 ½ tbsp Oil
Method
- Make the batter. Whisk the besan, ajwain, turmeric, chilli powder and salt with the water, a little at a time, until smooth and the consistency of pouring cream. Stir in the onion, tomato, chilli and coriander.
- Spread. Heat a non-stick frying pan on medium and wipe with a few drops of oil. Pour in a ladle of batter and quickly spread it into a thin round with the back of the ladle.
- Cook. Drizzle a little oil round the edge. Cook for about 2 minutes until the top looks dry and the bottom is golden, then flip and cook 1 minute more.
- Serve. Repeat with the rest of the batter; it makes about 6. Eat hot with green chutney or ketchup. Leftover batter keeps a day in a covered bowl in the fridge.
Tips
If the first chilla breaks, the pan isn't hot enough or the batter's too thick. Add a splash of water and wait a minute longer before the next one.