Besan Chilla

Ingredients

• 1 cup grams besan (chickpea flour)
• 3/4 cup ml water
• 1/2 medium, finely chopped onion
• 1 medium, finely chopped tomato
• 1 finely chopped green chili(optional)
• 2 tbsp chopped fresh cilantro(optional)
• 1 tsp grated ginger(optional)
• 1/4 tsp tsp turmeric powder
• 1/2 tsp tsp cumin seeds
• 3/4 tsp tsp salt
• 2 tbsp tbsp oil

Instructions

1. 1

   In a mixing bowl, whisk the besan with water until smooth and lump-free, about 2 minutes. The batter should be pourable, similar to pancake batter.

2. 2

   Stir in the chopped onion, tomato, green chili, cilantro, ginger, turmeric, cumin seeds, and salt. Let the batter rest for 5 minutes to hydrate the flour.

3. 3

   Heat 1 tablespoon of oil in a nonstick skillet over medium heat.

4. 4

   Pour half the batter into the pan and spread gently into a round, about 1/4 inch thick. Cook 3-4 minutes until the edges lift and the bottom is golden.

5. 5

   Drizzle a little oil on top, flip carefully, and cook another 2-3 minutes until golden and cooked through.

6. 6

   Repeat with the remaining batter and oil. Serve hot with chutney or yogurt.