Empty My Fridge
Besan Chilla
Ingredients
- Chickpea flour1 cup
- Salt1 tsp
- Turmeric · ground¼ tsp
- Carom seed½ tsp
- Red onion · finely diced1
- Tomato · finely diced½
- Chili pepper1 tsp
- Ginger · grated2 tsp
- Cilantro · finely chopped1 tbsp
- Oil2 tbsp
Instructions
- Put the besan in a mixing bowl, then add the salt and turmeric.
- Lightly crush the carom seeds in your palms and add them to the bowl, along with the onion, tomato, green chili, ginger and cilantro.
- Add the water a little at a time, mixing well, until the batter is smooth and pourable.
- Heat a griddle and grease it with oil.
- Pour about ½ cup of batter (two small ladles) onto the pan and spread it gently in a circle with the back of a ladle or a spoon to form a 6-inch round chilla.
- Cook on medium heat for 3 to 4 minutes. Drizzle ½ teaspoon of oil over the top and around the edges.
- Carefully flip the chilla and cook until the other side is lightly browned and the edges start to crisp. Remove it from the pan.
- Repeat with the remaining batter.
Summarized from Ministry of Curry's video. Watch it for the details.
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