Egg Besan Cheela with Coriander Mint Chutney

Instructions

1. 1

   Prepare the Batter Base

   • In a large mixing bowl, sift the besan to remove any lumps. Add turmeric powder, red chili powder, garam masala, ajwain, hing, and salt.
   • Whisk the dry ingredients together until well combined.
   • Gradually add about 1 cup of water while whisking continuously to form a smooth, thick batter. Ensure there are no lumps. The consistency should be pourable and able to coat the back of a spoon.
2. 2

   Incorporate Eggs and Vegetables

   • Crack the eggs directly into the besan batter. Whisk vigorously until the eggs are fully incorporated and the batter is smooth and slightly aerated.
   • Add the finely chopped onion, tomato, green chilies, and coriander leaves.
   • Gently fold the vegetables into the batter until they are evenly distributed. Let the batter rest for 5-10 minutes for the flavors to meld.
3. 3

   Cook the Cheelas

   • Heat a non-stick tawa or skillet over medium heat. Once hot, drizzle about 1/2 teaspoon of oil and spread it evenly.
   • Pour a ladleful of batter (about 1/4 cup) onto the center of the tawa. Using the back of the ladle, gently spread it in a circular motion to form a thin pancake, about 5-6 inches in diameter.
   • Cook for 2-3 minutes, or until the top surface looks set and the edges begin to turn golden and lift from the pan.
   • Drizzle a little more oil on top and around the edges. Carefully flip the cheela using a spatula.
4. 4

   Finish Cooking and Serve

   • Cook the other side for another 1-2 minutes until it's golden brown and cooked through. Press gently with the spatula to ensure even cooking.
   • Slide the cooked cheela onto a serving plate. Repeat the process with the remaining batter, adding a bit of oil for each cheela.
   • Serve the Egg Besan Cheelas hot with mint-coriander chutney, tamarind chutney, or your favorite pickle.