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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the besan, turmeric powder, cumin seeds, red chili powder, and salt in a bowl.
Gradually add the water and whisk until you get a smooth, lump-free batter.
Add the onion, tomato, grated carrot, green chili, and grated ginger. Mix well.
Heat a tawa or non-stick pan and grease it lightly with oil or ghee.
Pour a ladleful of batter onto the pan and spread it gently into a thin circle.
Cook on medium heat for 2–3 minutes until the edges start to lift and the bottom is golden brown.
Drizzle a little oil or ghee around the edges, flip, and cook the other side until golden brown.
Serve hot with mint chutney, tomato ketchup, or curd.
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Adjust the water quantity to achieve the desired batter consistency.
You can add other vegetables like bell peppers or spinach for variation.
Can I use whole wheat flour instead of besan?
Besan is preferred for its unique flavor and texture, but you can experiment with whole wheat flour.
How do I make the chilla crispier?
Ensure the pan is hot before pouring the batter and cook on medium heat.
Can I store leftover batter?
Yes, you can refrigerate the batter for up to a day, but fresh batter yields the best results.
