Savory Besan Chilla with Fresh Vegetables
Thin, golden chickpea flour pancakes loaded with diced onions, tomatoes, and green chilies, cooked until crispy-edged on a hot griddle. These protein-packed savory crepes are naturally gluten-free, come together with zero fermentation, and deliver a satisfying nuttiness from the gram flour that pairs beautifully with mint chutney and a dollop of yogurt.
Ingredients
- 1 1/2 cups besan (chickpea flour/gram flour)
- 1 medium onion, finely diced
- 1 medium tomato, deseeded and finely diced
- 2 green chilies, finely minced
+ 11 more ingredients
Instructions
Sift the besan into a large mixing bowl to remove any lumps. Add turmeric, red chili powder, cumin seeds, ajwain, asafoetida, and salt. Whisk to combine the dry ingredients.
Gradually add water while whisking continuously to form a smooth, lump-free batter with the consistency of thin pancake batter. It should pour easily and coat the back of a spoon.
Fold in the diced onion, tomato, green chilies, grated ginger, and cilantro. Let the batter rest for 5 minutes.
Heat a non-stick tawa or flat skillet over medium heat. Brush lightly with oil.
Pour a ladleful of batter onto the center of the hot pan and quickly spread it in a circular motion into a thin, even round, about 6-7 inches in diameter.
Drizzle a teaspoon of oil around the edges and a few drops on top. Cook undisturbed for 2-3 minutes until the bottom is golden brown and the edges start to lift.
Flip carefully and cook the other side for 1-2 minutes until golden spots appear.
Fold in half or into quarters and serve hot with mint chutney, green chutney, or plain yogurt.
Nutrition Estimate
Per serving • Estimated by Blinner AI