Besan Chilla (Savoury Chickpea Pancakes)

Ingredients

• •1 1/2 cups chickpea flour
• •1 1/4 cups water
• •1/3 cup yellow onion, finely diced
• •1/3 cup tomato, seeded and finely diced
• •1/4 cup fresh cilantro, chopped
• •1 tsp ground cumin
• •1/4 tsp ground turmeric
• •1/4 tsp chili powder
• •3/4 tsp salt
• •2 tbsp vegetable oil

Directions

1. 1Whisk chickpea flour, water, cumin, turmeric, chili powder, and salt until smooth and pourable.
2. 2Fold onion, tomato, and cilantro into the batter.
3. 3Heat a lightly oiled non-stick skillet over medium heat.
4. 4Pour about 1/3 cup batter into the skillet and spread it into a thin 7-inch circle.
5. 5Cook 2–3 minutes until the edges dry, flip, and cook 1–2 minutes more.
6. 6Repeat with remaining batter and cool the chilla on a rack before stacking for lunch.

💡 Seed the tomato before dicing it; extra tomato juice thins the batter and makes the pancakes tear when flipped.

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