Besan Anda Chilla

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, combine the sifted besan, finely chopped onion, tomato, green chilies, grated ginger, and chopped coriander leaves.
   • Add the spices: turmeric powder, red chili powder, ajwain, garam masala, and salt. Mix the dry ingredients well.
   • Gradually pour in the water while whisking continuously with a wire whisk to form a smooth, lump-free batter. The consistency should be like a thick pancake batter, easily pourable but not watery.
   • Crack the 4 eggs into the batter and whisk vigorously until they are fully incorporated and the batter is uniform.
   • Let the batter rest for 10 minutes. This helps in making softer chillas.
2. 2

   Cook the Chilla

   • Heat a non-stick tawa or skillet over medium heat. Once hot, drizzle about 1/2 teaspoon of oil and spread it evenly across the surface.
   • Stir the batter once more, then pour a ladleful (about 1/2 cup) onto the center of the hot tawa.
   • Using the back of the ladle, quickly spread the batter in a circular motion to form a thin pancake, about 6-7 inches in diameter.
   • Drizzle a few drops of oil around the edges and on top of the chilla.
   • Cook for 2-3 minutes on medium heat, until the top surface looks set, bubbles appear, and the edges start to look dry and lift from the pan.
3. 3

   Flip and Finish

   • Carefully slide a thin spatula under the chilla and flip it over.
   • Press down gently with the spatula and cook the other side for another 1-2 minutes until it's cooked through and has golden-brown spots.
   • Fold the chilla in half and transfer it to a serving plate.
4. 4

   Serve Hot

   • Repeat the process with the remaining batter, adding a little oil to the tawa before making each chilla.
   • Garnish with extra fresh coriander leaves and serve immediately with mint-coriander chutney, tomato ketchup, or plain yogurt.