Besan Chilla

Ingredients

• 1 cup Avani Fresh Besan( Gram Flour )
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped tomatoes
• 1/4 cup finely chopped bell peppers (capsicum)
• 2 tablespoons finely chopped coriander leaves
• 1 green chili, finely chopped (adjust to taste)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Water, as needed
• Vegetable oil, for cooking

Instructions

• In a large mixing bowl, combine the gram flour, cumin seeds, turmeric powder, red chili powder, and salt. Mix well.
• Gradually add water to the mixture while stirring, until you get a smooth and pourable batter. The consistency should be similar to that of a pancake batter.
• Add the finely chopped onions, tomatoes, bell peppers, coriander leaves, and green chili to the batter. Mix well, ensuring that all the ingredients are evenly distributed.
• Heat a non-stick skillet or tawa over medium heat and lightly grease it with a little vegetable oil.
• Pour a ladleful of the batter onto the center of the skillet and spread it in a circular motion to form a thin pancake.
• Drizzle a few drops of oil around the edges of the chilla and cook it on medium heat for a few minutes until the bottom side turns golden brown and crisp.
• Flip the chilla using a spatula and cook the other side for a few more minutes until it is cooked through and lightly browned.
• Remove the cooked chilla from the skillet and transfer it to a plate. Repeat the process with the remaining batter to make more chillas.
• Serve the besan chillas hot with mint chutney, yogurt, or any chutney of your choice. You can also roll them up with some filling of your preference, such as paneer or vegetables, to make stuffed chillas.
• Enjoy your delicious besan chillas as a breakfast or snack option!