Besan chilla

Method

1. 1

   Put the gram flour, 2 tsp salt and the spices in a bowl, then mix to combine. Stir in the onion, tomato, chilli, ginger and coriander. Pour in 150ml water and mix until you have a thick but pourable batter. Add up to 80ml more water if needed.

2. 2

   Heat a tawa or non-stick large frying pan over a high heat and, once hot, reduce the heat to medium and add some of the oil or ghee. Stir the batter, then ladle 2 tbsp into the centre of the pan. Spread it out into a thin pancake. Cook until the edge begins to lift from the pan, about 1-2 mins. Flip and press down gently using a spatula. Fry until golden spots appear and it is cooked through, about 1-2 mins.

3. 3

   Repeat with the remaining oil and batter, ensuring the pan remains stays hot but not too hot, to avoid burning. Serve with chutneys and masala tea.

Nutrition

calories

309 calories

fatContent

9 grams fat

fiberContent

9 grams fiber

sugarContent

4 grams sugar

sodiumContent

4.93 milligram of sodium

proteinContent

15 grams protein

carbohydrateContent

37 grams carbohydrates

saturatedFatContent

1 grams saturated fat

Indicative values from the source, for the original recipe.

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