Besan chilla (gram flour vegetable pancakes)
Curries With Bumbi · ♥ 1K likes · 127.6K views · 9 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3–4 tbsp finely chopped onions
- 2–3 tbsp green bell pepper
- 2 tbsp chopped tomato
- 2 whole fresh red chilies
- 1 cup besan
- 1 tbsp rice flour
- 1 tsp salt
- 1 tsp baking powder
- freshly crushed black pepper
- 1 tsp crushed carom seeds
Whisk together the besan, rice flour, salt, baking powder, black pepper and crushed carom seeds.
- 1 tbsp plain unflavored yogurt
Add the yogurt, mix briefly, then add water little by little, whisking, to a smooth pouring batter that coats the back of a spoon and holds a line drawn with a finger.
- ½ cup water
- coriander leaves
- ½ tsp turmeric powder
Stir in the onions, green bell pepper, seeded tomato, chilies, coriander leaves and turmeric; cook immediately before the vegetables release water.
- 1 tsp oil
For a cast iron pan: heat until screaming hot, brush with a teaspoon of oil, lower to medium, add a few drops of water and wipe with a paper towel. For a nonstick pan, just heat well.
Preparing a cast iron pan
- oil
Pour in two ladlefuls of batter, add a little oil along the side, cover and cook on medium a minute or two until the surface dries and bubbles form.
Cooking the chillas
Flip, adding a little more oil if wanted for crispness, and cook the second side; wipe the pan of any stuck bits before the next one.