Besan Chilla
Golden, savoury chickpea-flour pancakes for a quick breakfast or light supper.
Ingredients
- 1 cup besan (chickpea flour)
- 3/4 cup water, plus more as needed
- 1/2 small onion, finely chopped
- 1 small tomato, finely chopped
- 1 green chilli, minced (optional)
- 2 tbsp chopped cilantro
- 1/4 tsp turmeric
- 1/2 tsp ajwain or cumin seeds
- 1/2 tsp salt
- Oil, for the pan
Method
- Whisk besan, water, turmeric, ajwain and salt into a smooth, pourable batter. Rest for 5 minutes.
- Fold in onion, tomato, chilli and cilantro.
- Heat a lightly oiled skillet over medium heat. Pour in a ladle of batter and spread it into a thin round.
- Cook until the edges lift and the underside is golden, about 2 minutes. Drizzle a little oil around the edges.
- Flip and cook the other side for 1-2 minutes. Repeat with the remaining batter and serve warm.
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
