Besan Chilla

Batter

1. 1To a mixing bowl add the following dry ingredients and mix
   • 2 cups besan
   • 1 tsp ajwain
   • 1/4 tsp haldi
   • 1 tsp dhaniya powder
   • 1/2 tsp red chili powder
   • 1/2 tsp ground cumin seeds
   • 1 pinch heeng
   • 2 tsp salt
   • 2 tbsp rice flour optional

     to make it crispy

2. 2Slowly add ~1.5 cups water and mix continuously to avoid making lumps. Aim for a smooth running pour-able consistency

   Add water before vegetables, because veggies are moist which makes the besan form lumps around it and in general it is easier to mix without veggies

3. 3Add the following vegetables to the mixing bowl
   • 1 medium onion chopped
   • 1/2 medium tomato chopped
   • 4 green chilies chopped
   • 1 bunch cilantro chopped
   • 1/2 inch ginger grated

Making the Chilla

1. 1Heat up a tawa or any flat pan to medium-low heat
2. 2Lightly brush it with some vegetable oil
3. 3Pour the batter on the tawa, and spread it in circles like a dosa
4. 4Let it cook for ~2 minutes or until golden brown

   Don't rush it. If the heat is too high, the outside browns before the inside is cooked

5. 5Flip the chilla, press the other side with a spatula and cook it for another 1-2 minutes or until crispy
6. 6Optional: spread handful of grated paneer mixed with salt and chat masala on one half, then fold it over
7. 7Serve with curd, green and red chutney