Besan Chilla Stuffed with Egg Bhurji with Tomato Chutney

Instructions

1. 1

   Prepare the Chilla Batter

   • In a large mixing bowl, combine the besan, ajwain, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, hing, and 1 tsp salt.
   • Gradually pour in the water while whisking continuously to create a smooth, lump-free batter. The consistency should be similar to a thin pancake batter – easily pourable but not watery.
   • Set the batter aside to rest for 15-20 minutes. This helps the besan to hydrate and results in softer chillas.
2. 2

   Cook the Egg Bhurji Stuffing

   • Heat 2 tbsp of oil in a non-stick pan over medium heat. Once hot, add the cumin seeds and let them splutter.
   • Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Stir in the ginger-garlic paste and green chilies. Cook for another minute until the raw aroma disappears.
   • Add the chopped tomato and cook for 4-5 minutes until it turns soft and mushy.
   • Add the remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and 0.75 tsp salt. Mix well and cook the spices for 30 seconds.
   • In a separate bowl, lightly whisk the eggs. Pour them into the pan. Stir and scramble continuously for 2-3 minutes until the eggs are just cooked but still moist.
   • Turn off the heat, stir in the garam masala and chopped coriander leaves. Set the egg bhurji aside.
3. 3

   Cook and Assemble the Stuffed Chillas

   • Heat a non-stick tawa or skillet over medium heat. Grease it lightly with about 1 tsp of oil.
   • Once the tawa is hot, pour a ladleful of the besan batter (approx. ½ cup) onto the center. Quickly spread it in a circular motion to form a thin pancake, about 6-7 inches in diameter.
   • Drizzle a little oil around the edges and cook for 2-3 minutes, until the top surface looks cooked and the edges begin to lift away from the pan.
   • Carefully flip the chilla and cook the other side for 1-2 minutes until light golden-brown spots appear.
   • Flip it back over. Spoon about a quarter of the prepared egg bhurji onto one half of the chilla.
   • Fold the other half over the filling to create a semi-circle. Press down gently with a spatula and cook for 30 more seconds.
   • Slide the stuffed chilla onto a serving plate. Repeat the process with the remaining batter and filling to make 3 more chillas.
4. 4

   Serve

   • Serve the Besan Chilla Stuffed with Egg Bhurji immediately while it's hot and crisp, accompanied by green chutney, tomato ketchup, or a side of yogurt.