Besan Chilla (Chickpea Flour Pancake)

Ingredients

• 1 cup Besan (Chickpea Flour)
• 1/2 medium Onion, finely chopped
• 1/2 medium Tomato, finely chopped
• 1 number Green Chilies, chopped
• 2 tablespoons Cilantro, chopped
• 1 teaspoon Ginger, grated
• 1/4 teaspoon Turmeric Powder
• 1/4 teaspoon Red Chili Powder
• 1/2 teaspoon Salt
• 1 cup Water
• 2 tablespoons Vegetable Oil

Instructions

1. 1In a large bowl, combine the 1 cup Besan (Chickpea Flour), 1/2 medium Onion (finely chopped), 1/2 medium Tomato (finely chopped), 1 number Green Chilies (chopped), 2 tablespoons Cilantro (chopped), 1 teaspoon Ginger (grated), 1/4 teaspoon Turmeric Powder, 1/4 teaspoon Red Chili Powder, and 1/2 teaspoon Salt.
2. 2Gradually add the 1 cup Water to the bowl while whisking continuously. Mix until you have a smooth batter with no lumps and a pouring consistency, similar to thin pancake batter.
3. 3Place a non-stick skillet or griddle over medium heat. Allow it to heat up until a drop of water sizzles and evaporates quickly, approximately 2-3 minutes. Add 1 tablespoon of the Vegetable Oil to the hot pan and swirl to coat the surface.
4. 4Pour about 1/2 cup of the batter onto the hot, oiled skillet. Immediately tilt and swirl the pan to spread the batter into an even circle, about 6-8 inches in diameter. Cook for 3-5 minutes on medium heat, or until the edges appear dry and golden brown bubbles form on the surface.
5. 5Carefully flip the chilla using a spatula. Add the remaining 1 tablespoon of Vegetable Oil to the pan if needed. Cook the second side for another 1-2 minutes, until it is also golden brown and cooked through.
6. 6Transfer the cooked chilla to a plate. Repeat steps 4 and 5 with the remaining batter, adding more oil to the pan as needed, until all the batter is used. This will make approximately 3-4 chillas.
7. 7Serve the Besan Chilla hot.

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