Ingredients
1 cup besan (gram flour)
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
1/4 cup finely chopped bell peppers (capsicum)
1/4 cup chopped fresh coriander leaves
1 green chili, finely chopped (adjust to your spice preference)
1/2 teaspoon cumin seeds
1/2 teaspoon red chili powder (adjust to taste)
1/4 teaspoon turmeric powder
Salt to taste
Water, as needed
Oil for cooking
Instructions
1. Prepare the Besan Batter:
In a mixing bowl, add 1 cup of besan (gram flour).
Add water gradually while whisking to make a smooth and lump-free batter. The consistency should be similar to dosa or pancake batter.
Add cumin seeds, red chili powder, turmeric powder, and salt. Mix well.
2. Add Vegetables:
Add finely chopped onions, tomatoes, bell peppers, green chili, and fresh coriander leaves to the batter.
Mix everything together to distribute the veggies evenly.
3. Heat the Pan:
Heat a non-stick or cast-iron skillet over medium heat.
Drizzle a few drops of oil and spread it evenly on the pan to grease it.
4. Make the Chillas:
Pour a ladleful of the besan batter onto the heated skillet and spread it gently to form a circular pancake.
Cook on medium heat until the edges start to lift and the bottom becomes golden and crisp.
5. Flip and Cook:
Drizzle a few drops of oil on top of the chilla and around the edges.
Gently flip the chilla using a spatula and cook the other side until it’s golden and crispy as well.
6. Serve Hot:
Remove the besan chilla from the pan and place it on a plate.
Serve hot with green chutney, ketchup, or yogurt.
7. Repeat:
Repeat the process with the remaining batter and make more chillas as needed.
8. Enjoy:
Besan chilla is best enjoyed hot and crispy. You can serve it as a breakfast or snack, and it pairs wonderfully with a cup of masala chai.