Nashta Besan da pura by my daughter Zinnia jado Maa hove bimal fir beti da pyar @TZFood&Life

Ingredients:



1 cup besan (gram flour)
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
1/4 cup finely chopped bell peppers (optional)
1 green chili, finely chopped (adjust according to your spice preference)
2 tablespoons chopped fresh coriander leaves
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust according to your spice preference)
Salt to taste
Water (approximately 3/4 to 1 cup, adjust as needed)
Oil or ghee for cooking
Instructions:


In a large mixing bowl, combine besan, chopped onions, tomatoes, bell peppers (if using), green chili, coriander leaves, cumin seeds, turmeric powder, red chili powder, and salt. Mix well to combine all the ingredients.


Gradually add water to the mixture while stirring continuously. The consistency of the batter should be smooth and slightly runny, similar to pancake batter. Make sure there are no lumps in the batter. Let the batter rest for about 10 minutes to allow the flavors to blend.


Heat a non-stick pan or a tawa over medium heat. Add a few drops of oil or ghee and spread it evenly on the pan.


Pour a ladleful of the besan batter onto the pan and spread it gently in a circular motion to form a thin pancake. You can make the chilla as large or small as you prefer.


Drizzle a few drops of oil or ghee around the edges of the chilla and cook it on medium heat for 2-3 minutes, or until the bottom turns golden brown.


Flip the chilla using a spatula and cook the other side for an additional 2-3 minutes, or until it is cooked through and crispy.


Remove the besan chilla from the pan and repeat the process with the remaining batter. You can stack the chillas on a plate as you cook them.


Serve the besan chilla hot with mint chutney, tamarind chutney, or yogurt. You can also enjoy them with a side of pickles or ketchup