Besan Chilla Recipe

Check ingredients as you prepare them. These checks stay on this page.

• 1 cup besan (120 grams)
  Ingredient note

  Source: 1 cup besan (120 grams)
• 1 teaspoon kosher salt
  Ingredient note

  Source: 1 teaspoon kosher salt
• ¼ teaspoon ground turmeric
  Ingredient note

  Source: ¼ teaspoon ground turmeric
• ½ teaspoon ajwain carom seeds
  Ingredient note

  Source: ½ teaspoon ajwain carom seeds
• 1 each small red onion finely diced
  Ingredient note

  Source: 1 small red onion finely diced
• ½ each tomato finely diced
  Ingredient note

  Source: ½ tomato finely diced
• 1 teaspoon green chili (finely chopped)
  Ingredient note

  Source: 1 teaspoon green chili (finely chopped)
• 2 teaspoons ginger grated
  Ingredient note

  Source: 2 teaspoons ginger grated
• 1 tablespoon cilantro finely chopped
  Ingredient note

  Source: 1 tablespoon cilantro finely chopped
• ¾ cup water
  Ingredient note

  Source: ¾ cup water
• 2 tablespoons oil
  Ingredient note

  Source: 2 tablespoons oil

1. Add besan to a mixing bowl. Add salt and turmeric. Lightly crush carom seeds on the palm of your hands and add to the bowl. Add onion, tomato, green chili, ginger and cilantro.
2. Add water little bit at a time mixing the batter well. The batter should be smooth with a good pouring consistency.
3. Heat a griddle and apply oil.
4. Pour two small ladle full of batter, about ½ cup on the pan, and spread it gently in a circular motion using the back of the ladle or a spoon to make a 6-inch round chilla.
5. Cook for 3 to 4 minutes on medium heat. Drizzle ½ teaspoon of oil on top and around the edges.
6. Carefully flip over the chilla. Cook until the other side becomes lightly brown and the edges start to crisp. Take out the chilla.
7. Repeat the above steps to make Chillas with the remaining batter.
8. Serve hot with green chutney and pickles.