Besan Chilla

Ingredients:

• 1 cup chickpea flour (besan)

• 1/2 cup water

• 1 small onion, finely chopped

• 1 small tomato, finely chopped

• 1/2 cup mixed vegetables (such as grated carrot, chopped spinach, finely chopped bell peppers, shredded cabbage)

• 2-3 green chilies, finely chopped

• 1/2 teaspoon grated ginger

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon turmeric powder

• Salt to taste

• Black pepper to taste

• Fresh coriander leaves, chopped

• Oil for cooking

Instructions:

1. Prepare Batter:

   • In a mixing bowl, combine chickpea flour, water, turmeric powder, grated ginger, cumin seeds, salt, and black pepper. Mix well to form a smooth batter without any lumps. The consistency should be pourable but not too thin.

2. Add Vegetables:

   • Add chopped onion, tomato, mixed vegetables, green chilies, and chopped coriander to the batter. Mix until the vegetables are evenly distributed.

3. Cook Chilla:

   • Heat a non-stick pan over medium heat. Lightly grease the pan with oil .

   • Pour a ladleful of the besan batter onto the pan and spread it gently to form a thin pancake.

   • Cook for 2-3 minutes on one side until the bottom is golden brown and crisp.

4. Flip and Cook:

   • Carefully flip the chilla using a spatula and cook for another 2-3 minutes on the other side until golden brown and cooked through.

5. Serve:

   • Once cooked, transfer the besan chilla to a plate. Repeat the process with the remaining batter to make more chillas.

   • Serve hot with mint chutney.