Besan chilla
Makes 3-4 (depending on size)
Easy
Prep:
Cook:
Make these savoury Indian pancakes to serve with your favourite chutneys for breakfast. Naturally gluten-free, they're made with gram flour, veg and spices
Skip to ingredients
Units:
- 120g gram (chickpea) flour
- ½ tsp ajwain (carom seeds)
- ¾ tsp garam masala
- ¾ tsp ground cumin
- ⅛ tsp ground turmeric
- 1 small onionfinely chopped
- 1 small tomatofinely chopped
- 1 green chillifinely chopped
- 1 tsp grated ginger
- small handful of corianderfinely chopped
- 1 tbsp vegetable oilor ghee, as needed
To serve
Nutrition: Per serving
- kcal309
- fat9g
- saturates1g
- carbs37g
- sugars4g
- fibre9g
- protein15g
- salt4.93g
Method
step 1
Put the gram flour, 2 tsp salt and the spices in a bowl, then mix to combine. Stir in the onion, tomato, chilli, ginger and coriander. Pour in 150ml water and mix until you have a thick but pourable batter. Add up to 80ml more water if needed.
step 2
Heat a tawa or non-stick large frying pan over a high heat and, once hot, reduce the heat to medium and add some of the oil or ghee. Stir the batter, then ladle 2 tbsp into the centre of the pan. Spread it out into a thin pancake. Cook until the edge begins to lift from the pan, about 1-2 mins. Flip and press down gently using a spatula. Fry until golden spots appear and it is cooked through, about 1-2 mins.
step 3
Repeat with the remaining oil and batter, ensuring the pan remains stays hot but not too hot, to avoid burning. Serve with chutneys and masala tea.
