Quick & Healthy Besan Chilla RecipeVeg

1

In a large bowl, add 1 1/2 cups of besan (gram flour)

2

Add the following dry spices: 1/2 tsp turmeric powder, 1 tsp Kashmir red chili powder, 1 tsp salt, 1/2 tsp hing (asafoetida), 1 tsp ajwain (carom seeds), and 1 tsp kasuri methi.

1

Add the following finely chopped or prepared vegetables: 1 small onion, a piece of ginger, 1 green chili, 1 small grated carrot, a piece of capsicum, 1 medium-sized tomato, and fresh coriander leaves.

1

Gradually add water while mixing. The speaker adds approximately 1/2 cup initially, then another 1/2 cup to achieve a nice, flowing batter consistency that is not too thick or lumpy.

2

Check for seasoning and add extra salt if needed.

1

Heat a tawa (griddle) on a low flame.

2

Pour a ladle or two of the batter onto the tawa and gently spread it to form a pancake.

3

Increase the heat to medium and drizzle a little oil around the edges and on top.

4

Cook until the bottom is set, then flip the chilla, pressing it gently with a spatula.

5

Let it cook for approximately 2 minutes until both sides are golden brown and fully cooked.

1

Remove from the heat and serve hot with sides like spicy tomato chutney or mint chutney.