Contributor: Snehendu Chakraborty (Brussels, Belgium)


# Besan ka Chilla

 

 


Besan ka Chilla

Ingredients :

Posted since : 22-03-2010

  • Besan (Gram flour) 4 cups

  • Green Chilies chopped (1 more for hot flavour) - 3

  • Turmeric powder 1 tsp

  • Ginger, very finely chopped inch

  • Eggs (optional) - 3

  • Onion, chopped 1 medium

  • Water 2 cups

  • Salt - to taste

  • Oil to shallow fry

Method :

  • To make the batter, mix besan with water. Add water gradually.

  • Mix into a smooth batter, not too thick. The texture should resemble something like yogurt.

  • To it add the eggs. Beat fast with a beater to mix well and create froth.

  • Add the haldi powder, salt, chilies, ginger and onion.

  • Mix well and set it aside.

  • Heat a frying pan in low heat.

  • Pour 1 tsp oil, spread it evenly, and then put the pan under running water to cool it. In the cooled pan, pour 3 tbsp of the batter and spread evenly so that it covers the whole pan.

  • Put it under medium heat. Soon it will start drying off.

  • Now spread 1 tbsp of oil on top, and across the sides (like dosas).

  • You'll see the batter blow and rise. Once able to held, smoothly pluck the sides using a flat ladle, and turn it upside down.

  • Increase the flame now. Don't break the chilla.

  • You'll see the one side of the chilla fried a bit. Do it for the other side as well.

  • Repeat it till it has been well cooked and has brown surface evenly.

  • Serve hot with green chutney and tomato sauce.

  • Note : Chilla is a traditional Rajasthani snack, quite popular in the north. Its
    categorized as a vegetarian dish, but I have used eggs which makes the
    chila rich and firm. The best way to eat is with green chutney and tomato
    sauce/red chutney.

 

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