Besan chilla

Ingredients

For 4 servings

• •120 g gram (chickpea) flour
• •0.5 c. à café ajwain (carom seeds)
• •0.75 c. à café garam masala
• •0.75 c. à café ground cumin
• •0.125 c. à café ground turmeric
• •1 small onion finely chopped
• •1 small tomato finely chopped
• •1 green chilli finely chopped
• •1 c. à café grated ginger
• •small handful of coriander finely chopped
• •1 c. à soupe vegetable oil or ghee, as needed
• •mango chutney and tamarind yogurt

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.