Besan Chilla
, 25 min, Makes 6 chilla
Savory chickpea-flour pancakes studded with onion, carrot and green chili, pan-cooked until lightly spotted.
| 158 g besan (gram flour) | Mix besan, ajwain & salt | Add chopped vegetables & aromatics | Whisk in water to pouring batter | Pour, spread & oil; cook 1-2 min | Flip, press, cook 2 min; serve |
| 3/4 tsp ajwain (carom seeds) | |||||
| 3/4 tsp salt, or to taste | |||||
| 1 small onion, finely chopped | |||||
| 30 g carrots, finely grated | |||||
| 2 tbsp chopped cilantro | |||||
| 3 tbsp green pepper, finely chopped | |||||
| 2 tsp ginger, finely chopped | |||||
| 1-2 green chili, chopped, to taste | |||||
| 1 cup + 2-240 ml + 30-60 ml water, as needed | |||||
| 3-4 tsp oil, to cook the chilla |
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