I am quite fond of Veg snacks.. Chilla till date has been one of my favourite street-food menus to stay away from pushing my tummy uncontrollably out of it’s extra bulging zone. Which also means, I never thought of trying this one dish at home, thought my mum did inspire me to do so many times!! My mother and I would have loved to have Chilla from a specific place in my city while we would go out for shopping. Usually we used to have the Moong Dal Chilla but surely that requires lot of preparation and time to get a droolsome result.
But look where we are now, it’s more than half a year and we have restricted our lives in comfort of our own and known boundary. And we are compelled to come along with a new change which we are still struggling with. So the point is, my food crave and being home safe pushed my insufficient ability to get used to of this new normal and get used of ‘home-made’. I had to try this chilla at home but I was looking for an easier and instant solution to it.
Hence, while rummaging YouTube, I came across this trouble free, prompt recipe by Nisha Homie and I gave it a tiny bit of twist to make it more like my type. Let’s get straight to the recipe and tell you all:
How to make Besan Chilla:
- In a bowl, take one cup of good quality Besan (Chickpea flour). To it add, 1/4 cup of Oats (YES, you read it correct, let’s make it more healthy when you can, you may use oats flour as well) finely chopped- one small onion, one small tomato, little ginger grated or finely chopped, fresh coriander leaves chopped about a table spoon, one chili chopped, half teaspoon carom seeds, half teaspoon cumin seeds, salt, pepper (you may also use grated or finely chopped carrots here). Give it a quick mix, now add water to this besan mix in little quantity.
- You have to make a think batter, but no too thick that you can’t pour it from the ladle, or not too runny that you cant hold it to a shape.
- It will more of a pancake batter, slightly thicker than that will be okay.
- Take a Tawa or Pan, brush little oil on it once it’s hot. then pour a ladle full of the thick mix on the center of the pan. Now from the round surface of the ladle, spread the chilla starting from the center to the edges in a circular motion to make it look round.
- keep the flame at low, and cover the pan. wait for about 1-2 minutes. I like this brown charred colour on my chilla, so I waited little more, after about 2 minutes, flip the chilla, let the other side cook for about 30 seconds or little more.
- And it’s done.. You may serve it with Coriander chutney, any home made pickle or like me, you may try just few squeezzes of simple humble Tomato ketchup.
Isn’t that so easy?? And quite a good option for your craving taste buds and peckish tummy.
This blog is part of @ #MyFriendAlexa campaign
Inspired by @Skinny Recipe, Nisha Homie