BESAN CHILLA

Besan Chilla image

Provided by Maneet Chauhan

Time 40m

Yield 4 servings

Number Of Ingredients 28

1 cup besan (gram flour)
2 tablespoons rice flour
1 tablespoon ginger-garlic paste
1/2 teaspoon ground turmeric
1/4 teaspoon ajwain
1/2 teaspoon Kashmiri chili powder
1 teaspoon garam masala
1 teaspoon dried fenugreek leaves
Kosher salt
1/2 red onion, finely chopped
1 small tomato, seeds removed, flesh chopped
1 small carrot, shredded
1/2 cup lightly packed chopped baby spinach
1 tablespoon chopped green bell pepper
2 tablespoons finely chopped cilantro leaves
1 green chile, such as Thai or serrano, finely chopped
5 teaspoons ghee or oil
Green Chutney, recipe follows, for serving
2 small bunches cilantro
Juice of 2 lemons
3 garlic cloves
1 small tomato
1 green chile, such as Thai or serrano
1/4 cup plain yogurt
1 teaspoon sugar
1/2 teaspoon chaat masala
1/2 teaspoon toasted cumin powder
Black salt, to taste

Steps:

Mix the besan, rice flour, ginger-garlic paste, turmeric, ajwain, chili powder, garam masala, fenugreek and salt to taste in a large bowl. Add 1/2 cup water and whisk to form a smooth batter. Add the onions, tomato, carrot, spinach, green bell pepper, cilantro and chile and mix well.
Heat a nonstick skillet or a cast-iron griddle over medium heat. Pour a ladleful of batter onto the pan and spread with the back of the ladle. Pour a teaspoon of ghee over the chilla. Allow to cook on medium heat until the edges start to brown and the top looks dried, 3 to 4 minutes. Flip the chilla and cook the side until the edges brown, 2 to 3 minutes.
Repeat with the remaining batter and ghee. Serve with green chutney.
Combine all the ingredients in a blender and blend until smooth.