Soft and Steamy Besan Chilla
Chilla is also known as Cheela or Childa in various regions of India. Chilla is essentially a savory pancake and is made as a breakfast item in many households!
Yields: 6 pieces | Preparation Time: 15 minutes approx | Cooking Time: 20 minutes approx
- Besan Flour / Chickpea Flour - 2 Cups
- Oil - 3-4 Tbsp
- Water - 2-3 Cups
- Salt - ½ Tsp
- Fenugreek Leaves / Kasuri Methi - 1 Tbsp
- Asafoetida - ¼ tsp
- Red Chilli Flakes - ¾ Tsp
- Cilantro Leaves - 1 handful
- Onion - 1 finely chopped
- Tomatoes - 1 small, de-seeded and chopped
Making Of The Batter:
- Using a sifter, sift the chickpea flour and the salt together into a bowl. Sifting helps remove the lumps and helps smoothen the flour.
- Then add in the Asafoetida, Red Chilli Flakes, Fenugreek Leaves and Cilantro Leaves into the bowl.
- Start whisking the mixture to mix all the ingredients together.
- Add ⅓ of the water to the mixture.
- Continue whisking the mixture to eliminate all the lumps. Add more water if required. If your batter is too runny, add in some more chickpea flour to thicken it.
- In case you need to add in more flour and water, taste and adjust the mixture. Add in more salt if required. And if you like your food spicier, you may add in some more red chilli flakes.
- Then add in the chopped onions and tomatoes. Whisk the mixture well.
Making Of The Chilla:
- Heat oil in a pan. Once the oil is hot, pour the mixture onto the pan. Cook the chilla until it is light brown and crispy, flipping it halfway on medium heat. If you cook it on high heat the outside will cook quickly leaving the inside raw.
- Ensure that you do not overcook the chilla as it becomes hard and rubbery.
- Serve the chilla immediately with your favourite green chutney or some ketchup as it becomes dry once cooled.