Besan Chilla Recipe (Besan Ka Cheela)

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1. 1Step 1: Take the gram flour in a mixing bowl.
2. 2Step 2: Add the onions, tomatoes, ginger, green chilies, ground spices, carom seeds, coriander leaves, and salt.
3. 3Step 3: First add 1/2 cup water and with a wired whisk begin to mix.
4. 4Step 4: If the batter looks thick, then add 1 to 3 tablespoons more water. Depending on the quality and texture of besan, you can add less or more water.
5. 5Step 5: Mix to a smooth flowing consistency in the batter. Break lumps if any while mixing batter.
6. 6Step 6: Heat a frying pan or a skillet on a low to medium-low heat. You can use an iron skillet or a non-stick pan. If using iron skillet or tawa, then spread a bit of oil on it.
7. 7Step 7: Let the pan become medium hot. Then take a ladle full of the batter and pour on the pan.
8. 8Step 8: Gently with the back of the ladle, begin to spread the batter.
9. 9Step 9: Spread lightly and gently so that the cheela does not break.
10. 10Step 10: On a low flame cook the chilla till the top begins to look cooked.
11. 11Step 11: Then drizzle 1/2 to 1 teaspoon oil on the chilla at the edges and all around.
12. 12Step 12: Continue to cook till the base gets light golden.
13. 13Step 13: Flip and now cook the other side.
14. 14Step 14: Cook this side until you see golden spots on the besan chilla.
15. 15Step 15: Fold and serve chilla hot or warm. Besan chilla are best had hot. But if you are not able to serve them hot, then place them in a roti basket or casserole. They remain warm and can be served later.
16. 16Step 16: Enjoy besan chilla as it is or with a side dip of coriander chutney or mint chutney or any chutney of your choice or with tomato ketchup. You can serve it with plain curd (yogurt) or raita.
17. 17Step 17: We also like to have it with roti or bread. I sometimes make simple sandwiches stuffing the chilla between two bread slices spread with some coriander chutney and butter. You can make the besan chilla sandwich with toasted bread if you like.
18. 18Step 18: Besan Chilla are best served hot and crisp as soon as they are made. They taste good when they become warm too.
19. 19Step 19: If I plan to serve them later in the day, I stack them in a steel box or a roti box which keeps them warm and moist.
20. 20Step 20: Make these as needed. I do not suggest to make a large batch for storage. On refrigeration the chilla becomes dry and lightly dense. Reheating them does not bring up the original flavors and they taste kind of dull.