Saucepan@saucepan · Shared this recipeFollowIndian · snackNo Onion No Garlic Besan ChillaA savory, protein-rich Indian pancake made with gram flour and peanuts, packed with vegetables and served with a spicy coriander chutney.total30 minprep15 mincook15 minservings4Original recipe on noonionnogarlic.comKeep this recipeAdd a copy of No Onion No Garlic Besan Chilla to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings0.5 cup Peanuts1 cup Gram flour, Besan0.25 cup Carrot0.25 cup Capsicum2 pieces Green chilli, chopped1 tsp Ginger, grated0.25 tsp Black Pepper Powder0.5 tsp Salt3 tbsp Fresh Coriander Leaves1 cup Fresh Coriander, for Chutney0.5 inch Ginger, for Chutney4 pieces Green Chilli, for Chutney0.5 tsp Cumin Seeds, Jeera0.5 tsp Salt, for Chutney0.5 piece Lemon2 tbsp Cooking oilStepsClear checksTap an ingredient or step to check it off.1Step 1: In a blender jar, grind 1/2 cup peanuts into a coarse or semi-fine powder.2Step 2: In a large mixing bowl, combine the ground peanut powder and 1 cup chickpea flour (besan).3Step 3: Gradually add water (approx. 1 cup) while whisking to create a smooth, lump-free batter of pouring consistency.4Step 4: Add 1/4 cup finely chopped carrot, 1/4 cup finely chopped capsicum, 2 finely chopped green chillies, 1 tsp grated ginger, 1/4 tsp coarsely ground black pepper, 1/2 tsp salt, and 2-3 tbsp finely chopped fresh coriander leaves. Whisk well and let the batter rest for 5-10 minutes.5Step 5: For the Coriander Chutney: In a blender jar, add 1 cup chopped coriander leaves, 1/2 inch ginger baton, 4 green chillies, 1/2 tsp cumin seeds, 1/2 tsp salt, juice of 1/2 lemon, and 2 tbsp water. Blend into a smooth chutney and transfer to a bowl.6Step 6: Heat a tawa (griddle) over medium flame and grease it lightly with a few drops of cooking oil.7Step 7: Pour a ladleful of the batter onto the tawa and spread it gently into a round cheela of medium thickness.8Step 8: Drizzle a little cooking oil around the edges and on top. Cover with a lid and cook on medium-low flame for 2-3 minutes until the underside turns golden brown.9Step 9: Flip the cheela carefully and cook the other side for another 1-2 minutes until crispy with golden spots.10Step 10: Transfer to a plate and repeat for the remaining batter. Serve hot Protein Peanut Cheela with the spicy green coriander chutney.getsaucepan.com/r/10bfeddd-f69c-4564-9f56-5ed41fc467b9 · Original: https://www.noonionnogarlic.com/besan-chilla
