Besan Chilla

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Gather Your Tools and Prep Veggies

   First, gather all your tools: a large mixing bowl, whisk, chopping board, sharp knife, measuring cups, and spoons. Finely chop 1 small onion (about 70g) into pieces roughly the size of a grain of rice. Finely chop 1 small tomato (about 80g), removing the seeds first to prevent the batter from becoming too watery. Finely chop 1 medium green chilli (about 5g); wash your hands thoroughly after handling. Finally, finely chop 2 tbsp of fresh coriander leaves.

2. 02

   Prepare the Besan Batter

   In the large mixing bowl, add 1 cup (100g) of sifted besan (gram flour). Gradually add 1 cup (240ml) of water, a little at a time, while continuously whisking. Whisk until there are no lumps and the batter is smooth, like a thin pancake batter. It should be pourable, not thick like dough.

3. 03

   Add Spices and Vegetables to Batter

   To the smooth besan batter, add your finely chopped onion, tomato, green chilli, and fresh coriander leaves. Add 1/2 tsp (2g) of ajwain (carom seeds), crushing them lightly between your palms before adding to release their flavor. Add 3/4 tsp (4g) of salt.

4. 04

   Mix the Batter Thoroughly

   Using your whisk or a spoon, mix all the ingredients in the bowl thoroughly until they are well combined with the besan batter. The batter should still be pourable; if it seems too thick, add 1-2 tbsp more water, one spoon at a time, until it reaches a pourable consistency.

5. 05

   Heat the Tawa

   Place your non-stick tawa on the stove over medium heat. Let it heat up for about 2-3 minutes. To check if it's hot enough, sprinkle a few drops of water on it; they should sizzle and evaporate quickly. If they just sit there, the tawa isn't hot enough yet. If they evaporate instantly with a lot of smoke, it's too hot, so reduce the heat.

6. 06

   Cook the First Chilla

   Once the tawa is hot, reduce the flame to medium-low. Lightly grease the tawa with about 1/2 tsp of cooking oil, spreading it evenly with a tissue or a small piece of cloth. Pour one ladleful (about 1/4 cup) of batter onto the center of the tawa. Immediately use the back of the ladle to gently spread the batter outwards in a circular motion to form a thin, round pancake, about 15-18 cm in diameter.

7. 07

   Cook One Side

   Let the chilla cook on medium-low heat for about 2-3 minutes. You will see the edges start to dry and lift slightly, and the top surface will change from wet to slightly opaque. Drizzle about 1/2 tsp of cooking oil around the edges and over the top of the chilla.

8. 08

   Flip and Cook the Other Side

   Using a spatula, carefully slide it under the chilla and flip it over. Cook the second side for another 2-3 minutes on medium-low heat until it turns golden brown and has small, cooked spots. Press gently with the spatula to ensure even cooking.

9. 09

   Repeat for Remaining Chillas

   Once both sides are golden brown and cooked through, transfer the chilla to a plate. Repeat the process for the remaining batter. You should be able to make about 4 chillas from this batter. Remember to lightly grease the tawa before each new chilla if needed.