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Besan chilla| Besan ka cheela

Besan ka cheela is a healthy and delicious pancake that is packed with nutrients. It is best served with tomato ketchup, chutney, or yogurt.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Indian
Servings 4

Ingredients
  

  • 1 cup besan (gram flour)
  • 1 to 1.5 cups water
  • ⅛ tsp turmeric powder
  • ¼ tsp coriander powder
  • ¼ tsp fennel seeds powder
  • ⅛ tsp garam masala powder
  • ½ tsp salt or as needed
  • 1 small onion, finely chopped
  • 1 small onion, finely chopped
  • 1 or 2 green chili, finely chopped
  • 1 tbsp coriander leaves, finely chopped
  • ghee/oil for roasting

Instructions
 

  • First, take one cup of gram flour in a mixing bowl. Add spices: 1/8 tsp turmeric powder, 1/4 tsp coriander powder, 1/4 tsp fennel seeds powder, 1/8 tsp grama masala powder, 1/2 tsp salt or as needed
  • Then add 1 to 1.5 cups of water to it.
  • Mix all of these ingredients well with a spoon.
  • After that, add vegetables: chopped onion, tomato, green chili, and coriander leaves.
  • Mix them well. The batter should not be very thin or thick. It should be a normal, smooth batter.
  • Heat a tawa/griddle on medium heat. Spread some oil on the griddle.
  • After that, take some batter with the spoon.
  • Pour the batter in the middle of the griddle in a round shape.
  • Then spread the batter with a spoon in a circle. When you spread the batter on the griddle, the flame should be a low. Then, cook it on medium heat for few minutes and pour oil all around its edges.
  • When the chilla is roasted on one side, then flip it carefully with a spatula to another side. Drizzle some oil on it and its edges.
  • Then flip it again with a spatula and cook the other side. Press gently on it and its edges so that they cook properly until it has a golden texture.
  • When the golden texture comes on chilla then remove it, or you can transfer it directly into the plate.

Notes

    • I used an iron skillet here, which you need to adjust from low to medium heat; otherwise, your chilla will burn if you roast it on high heat.
    • When you spread the batter on the griddle, the flame should be low; otherwise, you will not spread the batter properly.
    • When you flip the chilla. First, pour oil all around its edges and turn it slowly and carefully; otherwise, your chill will break.
    • I use only onion, tomato, and coriander leaves in this chilla. But you can use other vegetables like carrots, and spinach.