Besan jo Chilro with Coriander Mint Chutney

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, whisk together the besan, ajwain, turmeric powder, red chili powder, and salt to combine the dry ingredients.
   • Add the finely chopped onion, tomato, green chilies, coriander leaves, and ginger paste to the bowl. Mix them into the dry flour.
   • Gradually pour in about 1.5 cups of water while whisking continuously. Break up any lumps to form a smooth batter. The ideal consistency is pourable but thick enough to coat the back of a spoon, similar to a pancake batter.
   • Cover the bowl and let the batter rest for at least 10-15 minutes. This allows the besan to hydrate fully, resulting in softer chilros.
2. 2

   Cook the First Side

   • Heat a non-stick tawa (griddle) or a cast-iron skillet over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
   • Grease the tawa lightly with about 1/2 teaspoon of oil.
   • Give the rested batter a quick stir. Pour a ladleful (about 1/4 cup) of batter onto the center of the hot tawa.
   • Using the back of the ladle, gently spread the batter in a circular motion to form a pancake about 5-6 inches in diameter. Do not make it too thin.
   • Drizzle a few drops of oil around the edges and on top of the chilro.
   • Cook for 2-3 minutes on medium heat, until the top surface looks set and the edges start to lift from the pan. The bottom should be golden brown.
3. 3

   Flip and Cook the Second Side

   • Carefully slide a spatula under the chilro and flip it over.
   • Press down gently with the spatula to ensure even cooking.
   • Cook the second side for another 1-2 minutes until it develops golden-brown spots and is cooked through completely.
4. 4

   Serve

   • Remove the cooked chilro from the tawa and place it on a serving plate.
   • Repeat the process with the remaining batter, greasing the tawa lightly before making each chilro.
   • Serve the Besan jo Chilro hot with mint-coriander chutney, tamarind chutney, tomato ketchup, or a side of plain yogurt.