📝INGREDIENTS
- 1 cup besan (gram flour)
- ¼ cup finely chopped onions
- ¼ cup chopped tomatoes
- 2 tbsp grated carrot (optional but adds crunch & nutrition)
- 2 tbsp chopped coriander
- 1–2 green chilies, finely chopped
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp carom seeds (ajwain) – helps digestion
- Salt – to taste
- ¾ cup water – approximately, to make batter
- Oil or ghee – for cooking
👩🍳Recipe
- 1️⃣ Make the Batter:
- -In a mixing bowl, combine besan, onions, tomatoes, carrots, coriander, chilies, and spices.
- -Add water gradually to form a smooth, flowing batter (like dosa batter, not too runny).
- -Rest for 10 minutes if possible.
- Pro tip: -Add a pinch of baking soda if you want them extra fluffy.
- 2️⃣ Cook the Chilla:
- -Heat a non-stick tawa or iron skillet on medium heat. Lightly grease with oil or ghee.
- -Pour a ladle of batter in the center, spread gently into a round (like a pancake).
- -a little oil around the edges. Cook on medium flame for 2–3 minutes, then flip.
- -Cook the other side till golden brown spots appear.
- 🍽️ Serving Suggestions:
- -Serve hot with: Green chutney, Ketchup, or Curd.