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Besan chilla recipe

Yields1 Serving

Besan ka Chilla

 1 cup Gram Flour (besan)
 1/4 teaspoon Carom Seeds (ajwain), optional
 1/2 teaspoon Red Chilli Powder or 1/4 teaspoon Black Pepper Powder
 1 teaspoon Coriander Powder
 1/4 teaspoon Turmeric Powder Salt, to taste
 1 medium Tomato, finely chopped(approx. 1/3 cup)
 1 medium Onion, finely chopped(approx. 1/3 cup)
 1 Green Chili, finely chopped
 1/4 cup finely chopped Coriander Leaves
 2/3 cup Water (or more up to 1 cup) Oil, for shallow frying

1-To a huge bowl add besan, ajwain and salt and blend.

2-Add hacked onion, ground carrot, cleaved cilantro, slashed green pepper, cleaved ginger and hacked green stew.

3-Start adding water gradually while whisking constantly to frame a thick hitter of pouring consistency.

4-It ought not be runny yet it ought not be extremely thick by the same token. It ought to have a pouring consistency.

5-Heat an iron skillet/tawa on medium warmth. When the skillet is hot, take a scoop brimming with the player.

6 and 7-And pour it on hot tawa. Move the spoon in round movement to spread the hitter on the tawa.

8-It ought to be a round circle of 5 to 6 inch breadth.

9-Pour around 1/2 teaspoon oil around the edges of the chilla and few drop on top.

10-Let it cook for 1 to 2 minutes and afterward flip.

11-Press with a spatula and let the opposite side cook for around 2 minutes on medium warmth.

12-It ought to have minimal light earthy colored spots. When cooked from the two sides, eliminate the chilla from the container.

13- Serve hot.