Egg Besan Chilla

Instructions

1. 1

   Prepare the Batter Base

   • In a large mixing bowl, add the besan (chickpea flour).
   • Gradually pour in about 1 cup of water while whisking continuously with a wire whisk. Break down all lumps to create a smooth batter.
   • The consistency should be pourable, similar to a thin pancake or crepe batter. Add a little more water if it's too thick.
   • Let the batter rest for 10 minutes. This allows the besan to hydrate fully, resulting in a better texture.
2. 2

   Add Eggs, Vegetables, and Spices

   • After the batter has rested, crack the 4 eggs into the bowl. Whisk vigorously until the eggs are completely incorporated into the besan batter.
   • Add the finely chopped onion, tomato, green chilies, and coriander leaves.
   • Stir in the ajwain (carom seeds), turmeric powder, red chili powder, and salt.
   • Mix everything together until well combined.
3. 3

   Cook the Chillas

   • Heat a non-stick tawa or skillet over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
   • Drizzle about 1/2 teaspoon of oil onto the hot pan and spread it evenly.
   • Pour a ladleful of batter (about 1/4 cup) onto the center of the pan.
   • Working quickly, use the back of the ladle to spread the batter in a circular motion, forming a thin, even pancake of about 6-7 inches in diameter.
4. 4

   Flip and Finish Cooking

   • Cook for 2-3 minutes on medium heat. You'll know it's ready to flip when the top surface looks set and the edges begin to lift away from the pan.
   • Drizzle another 1/4 teaspoon of oil around the edges and on top of the chilla.
   • Carefully slide a spatula underneath and flip it over.
   • Cook the other side for another 1-2 minutes until it's golden brown and cooked through.
5. 5

   Serve

   • Remove the cooked chilla from the pan and place it on a serving plate.
   • Repeat the process with the remaining batter, adding a little oil to the pan for each chilla.
   • Serve the Egg Besan Chillas hot with mint-coriander chutney, tomato ketchup, or plain yogurt.