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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine besan, tomatoes, green chilies, coriander, garlic, red chili powder, turmeric powder, garam masala, and salt in a bowl. Add water to make a smooth batter.
Ensure the batter is thin enough to spread easily on the pan but not too thin to avoid sticking.
Heat a tawa over medium flame and lightly grease it with oil.
Pour a ladleful of batter onto the pan and spread it evenly.
Cook until one side becomes crispy.
Drizzle a little oil around the edges, flip the chila, and cook the other side until golden and crispy.
Serve hot with green chutney or sauce.
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Adjust the water to achieve the right batter consistency.
Use a non-stick pan to prevent the chila from sticking.
Can I use any other flour instead of besan?
Besan is essential for the authentic taste, but you can experiment with other flours if needed.
How do I prevent the chila from sticking to the pan?
Ensure the pan is well-greased and use a non-stick pan if possible.
What can I serve with besan chila?
Serve it with green chutney or your favorite sauce.
Can I make the batter in advance?
Yes, you can prepare the batter a few hours in advance and store it in the refrigerator.
How do I make the chila crispier?
Ensure the batter is not too thick and cook on medium heat until crispy.
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