Breakfast
Besan and vegetable chilla
A quick savoury besan chilla with grated vegetables. A warm breakfast or tiffin that is ready in the time it takes to make chai.
Ingredients
- 1 cup besan (gram flour)
- 1/3 cup grated carrot
- 1/3 cup finely chopped spinach
- 2 tablespoons finely chopped onion (optional)
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin powder
- About 3/4 cup water
- 2 to 3 teaspoons oil for the pan
- Salt to taste
Method
- Whisk the besan, turmeric, cumin and salt with the water until smooth. The batter should pour easily.
- Stir in the vegetables. Rest the batter for five minutes.
- Heat a flat pan on medium heat and brush it with a little oil.
- Pour a small ladle of batter and spread it into a thin circle.
- Cook for 2 to 3 minutes until the base is golden. Flip and cook the other side for 2 minutes.
- Repeat with the rest of the batter. Serve hot with green chutney or curd.
Richa's tips
- Keep the vegetables finely chopped so the chilla spreads thin and cooks through.
- Roll it up with a little paneer for a filling tiffin.
- Besan is made from chana, so check for allergies before serving to guests.
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