Besan Chilla
Steps
- Mix 110g of besan (gram flour), ½ teaspoon of carom seeds, ⅓ teaspoon of salt, and ⅛ teaspoon of turmeric.
- Add 30g of finely chopped onion, 40g of finely chopped tomato, 1 finely chopped green chili, 1 teaspoon of grated ginger, and 2 tablespoons of chopped cilantro.
- Whisk in 180ml of water. Add a little more if needed for a thick but pourable batter.
- Use 2 tablespoons of vegetable oil for cooking. Heat a lightly oiled frying pan over medium heat. Pour in a ladleful of batter and spread thinly; drizzle a little oil around the edges.
- Cook until the edges lift, then flip. Press lightly with a spatula and cook until golden and set throughout. Repeat with the remaining batter and oil.