Veg Besan Chilla

Ingredients

Makes 4 chillas.

For the batter

• 1 cup besan (gram flour)
• ~3/4 cup water (adjust for consistency)

For the veggies

• 1 small onion, thinly sliced
• 1/2 cup cabbage, finely shredded
• 1/2 cup bell peppers, finely chopped

For seasoning

• 1/2 tsp ajwain
• 1/2 tsp kalonji
• 1/2 tsp salt, or to taste
• 1/4 tsp turmeric
• 2 tbsp fresh coriander, chopped (optional)
• 1–2 green chillies, finely chopped (optional)
• Oil, for cooking

Method

1. In a bowl, whisk the besan with water gradually until smooth and lump-free. The batter should be pourable but not too thin.

2. Mix in the salt, turmeric, ajwain, and kalonji.

3. Add the onion, cabbage, bell peppers, green chillies, and coriander. Mix well so the vegetables are evenly coated in the batter.

4. Heat a pan and lightly grease it with oil.

5. Pour a ladle of batter onto the pan and spread it gently into a thin circle. Cook on medium heat until the bottom turns golden and crisp.

6. Flip and cook the other side until lightly browned with crisp edges.

7. Remove and repeat with the remaining batter.

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Tips: If the batter thickens as it sits, loosen it with a splash of water. Cook on medium heat — too high and the outside browns before the inside cooks through. Add whatever veggies you have on hand — grated carrot, spinach, or methi all work well. Serve hot with green chutney or ketchup.