Besan Chilla Recipe
Besan chilla is a versatile and nutritious Indian pancake made with chickpea flour and filled with a mix of colorful vegetables. It's a quick and healthy breakfast option that can be customized to suit your taste.
Ingredients
- 1 cup chickpea flour (besan)
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped tomatoes
- 1/4 cup finely chopped green bell pepper (capsicum)
- 1/2 green chilies, finely chopped (adjust to taste)
- 1/2 inch ginger, grated
- 1//4 cup chopped fresh coriander leaves
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- Salt to taste
- A pinch of asafoetida (hing) (optional)
- Water (as needed to make a batter)
- Oil or ghee for cooking
Instructions
- In a mixing bowl, combine chickpea flour, cumin seeds, turmeric powder, asafoetida (if using), and salt.
- Gradually add water while stirring to avoid lumps, and make a smooth batter with a consistency similar to pancake batter. Set aside for 10-15 minutes.
- Add chopped onions, tomatoes, green bell pepper, green chilies, ginger, and fresh coriander leaves to the batter. Mix well to incorporate the vegetables into the batter.
- Heat a non-stick griddle or skillet over medium heat. You can also use a well-seasoned cast-iron skillet.
- Pour a ladle full of batter onto the hot griddle and spread it in a circular motion to form a thin pancake (chilla). You can make them as small or large as you prefer.
- Drizzle a little oil or ghee around the edges of the chilla and in the center. This helps in making the chilla crisp.
- Cook until the edges start to lift, and the bottom turns golden brown. Flip the chilla and cook the other side until golden.
Prepare the Batter:
Add Vegetables:
Heat the Griddle:
Cook the Chillas:
Drizzle Oil:
Cook Both Sides:
Note
Experiment with different vegetable fillings or add grated cheese for variation. Adjust the spice level to your preference.
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