Back to 6 servings 1 cup gram flour (besan), sifted if lumpy 2 tablespoons rice flour, optional, for crispness 0.25 cup red onion, finely chopped 0.25 cup tomato, finely chopped 2 green chilies, finely chopped, adjust to taste 1 teaspoon ginger, grated 0.25 cup fresh cilantro, finely chopped 0.25 teaspoon carom seeds (ajwain), cumin seeds can replace 0.25 teaspoon asafoetida (hing), optional 0.5 teaspoon red chili powder, Kashmiri chili powder for milder color, adjust to taste 1 pinch ground turmeric 0.5 teaspoon salt, or to taste 1 cup water, added gradually, 1 to 1.25 cups as needed 3 tablespoons oil or ghee, for cooking, as needed
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1 Step 1: Whisk the besan, rice flour, turmeric, chili powder, ajwain, asafoetida and salt in a large bowl.2 Step 2: Whisk in the water gradually until the batter is smooth, lump-free and pourable, like pancake batter. Let it rest 10 to 15 minutes.3 Step 3: Stir in the onion, tomato, green chilies, ginger and cilantro. Add a little water if the batter has thickened.4 Step 4: Heat a non-stick or well-seasoned cast-iron pan over medium heat until medium-hot. Wipe it lightly with oiled paper towel.5 Step 5: Pour a ladleful (about 1/4 cup) of batter into the center and spread it into a thin 5 to 6 inch round with the back of the ladle, without tearing.6 Step 6: Drizzle about 1/2 teaspoon oil around the edges and over the top. Cook 1 to 2 minutes until the top looks set with small air pockets and the edges begin to lift.7 Step 7: Flip with a spatula, press lightly, and cook 1 to 2 minutes more until the second side has golden-brown spots and the chilla is cooked through.8 Step 8: Slide onto a plate. Wipe the pan with a damp towel to cool it slightly if it is too hot, then repeat with the remaining batter, adding oil as needed.9 Step 9: Serve hot with green chutney, achaar or ketchup.getsaucepan.com/r/1201a4a5-ce34-5662-a6b9-a5b4b7101f2a
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