Indian · breakfast

Besan Chilla

Name: Besan Chilla
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Indian
Ingredients: Chickpea flour (besan), 1 1/3 cups; Onion, finely chopped, 1/3 cup; Tomato, finely chopped, 1/2 medium; Carrot, grated, 1/2 small; Green chili, minced, 1 small; Fresh cilantro, chopped, 3 tbsp; Cumin seeds, 1 tsp; Turmeric, 1/4 tsp; Canola oil, 1 tbsp; Salt, to taste; Water, about 1 cup

Quick chickpea flour pancakes with onion, tomato and grated carrot. Ready without soaking.

22 min2 servings

32815g42g11g

Besan batter cooks in minutes and holds a lot of vegetables. Keep the veggies finely chopped so the pancakes spread thin.

Ingredients

Chickpea flour (besan)1 1/3 cups
Onion, finely chopped1/3 cup
Tomato, finely chopped1/2 medium
Carrot, grated1/2 small
Green chili, minced1 small
Fresh cilantro, chopped3 tbsp
Cumin seeds1 tsp
Turmeric1/4 tsp
Canola oil1 tbsp
Saltto taste
Waterabout 1 cup

Steps

Whisk the chickpea flour, salt, turmeric and cumin with the water until smooth and pourable. Rest 5 minutes.
Fold in the onion, tomato, carrot, chili and cilantro.
Heat a nonstick pan over medium-low heat and wipe with a little oil.
Pour in a ladle of batter and spread it into a round about 6 inches wide.
Cook until the top looks set and the edges lift, about 3 minutes, then flip and cook 2 minutes more.
Make the rest the same way and serve warm.

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Adapted from Veg Recipes of India