Besan Chilla

Instructions

1. Prepare the batter
   In a large mixing bowl, add the chickpea flour and gradually add water while whisking to avoid lumps. The consistency should be similar to a pancake batter - not too thick or thin.
2. Add vegetables and spices
   Add the chopped onions, tomatoes, green chili, coriander leaves, cumin seeds, turmeric powder, red chili powder, garam masala, asafoetida, and salt to the batter. Mix well to combine all ingredients evenly.
3. Rest the batter
   Allow the batter to rest for 5-10 minutes. This helps the flavors meld together and improves the texture of the chilla.
4. Heat the pan
   Heat a non-stick pan or griddle over medium heat. Once hot, lightly grease the surface with a few drops of oil.
5. Cook the chilla
   Pour a ladleful of batter onto the center of the pan and spread it in a circular motion to form a thin pancake about 6-7 inches in diameter. Drizzle a few drops of oil around the edges.
6. Flip and cook both sides
   Cook until the edges start to lift and the bottom turns golden brown (about 2-3 minutes). Flip the chilla carefully and cook the other side for another 1-2 minutes until golden brown and crispy.
7. Serve hot
   Remove from the pan and serve hot with mint chutney, tamarind chutney, or yogurt. Repeat the process with the remaining batter, adding a few drops of oil to the pan before each chilla.