Besan Chilla

• chickpea flour↗120g g
• ajwain (carom seeds)½ tsp tsp
• garam masala↗¾ tsp tsp
• ground cumin↗¾ tsp tsp
• ground turmeric⅛ tsp tsp
• onion↗1 small

  finely chopped

• tomato1 small

  finely chopped

• green chilli↗1

  finely chopped

• grated ginger1 tsp tsp
• coriander↗невелика жменя

  finely chopped

• vegetable oil↗1 tbsp tbsp

  or ghee, as needed

• mango chutney and tamarind yogurt

Step-by-step instructions

1. 1

   Place the chickpea flour, 2 tsp salt and spices into a bowl, then stir. Add onion, tomato, chili, ginger and cilantro. Pour in 150 ml water and mix until you get a thick yet pourable batter. If needed, add up to another 80 ml water.

2. 2

   Heat a griddle or large non‑stick pan over high heat, and when it’s hot, reduce to medium and add a little oil or ghee. Stir the batter, then pour 2 tbsp into the centre of the pan. Spread it into a thin pancake. Cook until the edge lifts from the pan, about 1‑2 minutes. Flip and gently press with a spatula. Fry until golden spots appear and the pancake is cooked, about 1‑2 minutes.

3. 3

   Repeat with the remaining oil and batter, ensuring the pan stays hot but not too hot to avoid burning. Serve with chutney and masala tea.