Besan Chilla

Ingredients

• 1.5 cups besan (gram flour)
• 1 onion, finely chopped
• 1 tomato, chopped
• 1 green chilli, chopped
• 1/4 tsp turmeric
• 1/2 tsp ajwain
• Water, salt, oil

Method

1. Whisk the besan with water gradually, adding it a little at a time and beating out any lumps as you go, until you have a smooth, pourable batter — think thin pancake batter, not thick paste. Season with turmeric, ajwain and salt.
2. Mix in the finely chopped onion, tomato and green chilli, stirring just enough to distribute them evenly.
3. Heat a tawa on medium heat and grease it well (besan tends to stick more than wheat batters, so don't skimp on the oil here). Pour a ladle of batter and spread it into a thin, even circle.
4. Drizzle a little oil around the edges and on top. Cook for 2-3 minutes until the underside is golden and firm, then flip carefully with a flat spatula and cook the second side until it's golden too and cooked through in the centre.
5. Serve hot straight off the tawa with mint chutney or ketchup — besan chillas firm up and lose their softness if they sit for too long.