← Nouns Cooking · Indian

Ingredients

• 120 g gram flour (besan)
• ¾ tsp Salt
• ¼ tsp Ground turmeric
• ½ tsp ajwain (carom seeds)
• ½ tsp Kashmiri chilli powder (optional)
• 1 small red onion, finely chopped
• ½ Tomato, finely chopped
• 1 Green chilli, finely chopped
• 2 tsp Ginger, grated
• 2 tbsp Coriander (cilantro), finely chopped
• 200 ml Water
• 2 tbsp Vegetable oil

Method

1. Whisk the gram flour, salt, turmeric, ajwain and chilli powder with the water, adding it gradually, into a smooth, lump-free batter that pours like single cream. Rest for 5 min.
2. Stir in the onion, tomato, chilli, ginger and coriander.
3. Heat a non-stick or cast-iron frying pan over medium heat and brush with a little oil. Pour in a ladle of batter and quickly spread it into a thin round with the back of the ladle.
4. Drizzle a few drops of oil around the edge and cook for 2–3 min until the underside is golden and the top looks dry. Flip and cook for 1–2 min more.
5. Repeat with the rest of the batter (about 6 chillas) and serve hot with green chutney or ketchup.

Tips

• If the chilla sticks or tears, the pan isn’t hot enough or the batter is too thick; add a splash of water.
• Crumble a little paneer over the top before flipping for a richer version (then it is not vegan).

Sources

Written in our own words after cross-checking these recipes:

Ministry of Curry Hebbar's Kitchen