Besan Chilla / Besan Cheela / Besan Puda / Chickpea flour pancake

Servings: 4

Nutrition:

Calories: 170 cal

Carbohydrates: 21g Protein: 7g Fat: 7g

Fiber: 4g Sugar: 5g Sodium: 391 Saturated Fat: 1g Polyunsaturated Fat: 2g Monounsaturated Fat: 4g mg Potassium: 299mg Vitamin A: 178IU Vitamin C: 5mg Calcium: 19mgI ron: 2mg

Ingredients

• 1 cup gram flour (besan)

• 3 TB onions, finely diced

• 3 TB tomatoes, chopped finely

• 1/2 teaspoon carom seeds (ajwain)

• 1 teaspoon ginger, grated

• 1/4 cup red onion, finely chopped

• 2 tablespoon Cilantro leaves, chopped

• 1/2 teaspoon salt, as per taste

• 1 pinch turmeric powder (haldi)

• 1/2 teaspoon red chili powder, as per taste

• 1/2 to 1 cup Water, as needed

• 4 teaspoon oil

• Optional: 1/4 cup Tomato, finely chopped

• Optional: 2 green chili peppers, diced

How to make it:

• In a large bowl, add besan, ajwain, green chili, ginger, onion, tomato, cilantro, salt, turmeric and red chili powder.

• Add water little at a time while whisking to form a medium thick batter. Make sure the batter is not too thick or too runny, it should have a pouring consistency.

• Heat a iron skillet or non-stick pan on medium heat. Once the skillet is hot, take a ladle full of the batter, and pour it at the center of the pan.

  Using the same ladle, spread the batter on the tala in a circular motion to make a round chilla.

• Drizzle some oil at the edges of the chilla and at the center on the top. Total of about 3/4 to 1 teaspoon.

• Cook the chilla on one side for a couple of minutes, then flip it using a spatula. You should see some golden spots on the top of the chilla after it was flipped.

• Now press with the spatula and cook the other side for 1-2 minutes.

• When the chilla is well cooked on both sides, remove to a plate.

• Serve with chutney or yogurt (for more protein, Greek yogurt). I also eat it with sabzis/shaak as a substitute for rotis.