Empty My Fridge
#shorts 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.
- Crush the carom seeds lightly between your palms and add them to the bowl.
- Add 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 the oil.
- Pour about 1/2 cup of batter (two small ladlefuls) onto the pan and spread it in a circle with the back of the ladle or a spoon to make a 6-inch chilla.
- Cook on medium heat for 3 to 4 minutes. Drizzle 1/2 tsp oil on top and around the edges.
- Flip carefully and cook until the other side is lightly browned and the edges start to crisp. Remove.
- Repeat with the remaining batter.
- Serve hot with green chutney and pickles.
Summarized from Ministry of Curry's video. Watch it for the details.
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