Besan Cheela

🔥 Prep

• Measure out 200 g besan (gram flour) into a mixing bowl.
• Peel and finely chop the 1 onion.
• Wash, deseed (if desired) and finely chop the 2 green chillies.
• Rinse and roughly chop the 2 tbsp fresh coriander leaves.
• Measure out 0.5 tsp carom seeds (ajwain), 0.25 tsp turmeric powder, 1 tsp salt, and 2 tbsp oil.
• Measure out 200 ml water for the batter.

🔥 Cook

• 1. Combine the besan, chopped onion, green chillies, coriander, carom seeds, turmeric, and salt in the bowl; mix until evenly distributed.
• 2. Whisk in the 200 ml water gradually to form a smooth, pourable batter; let it rest for 5 minutes.
• 3. Heat a non‑stick skillet or tawa over medium heat and add ½ tsp of the oil; spread** it evenly.
• 4. When the pan is hot (medium heat), pour a ladleful (~60 ml) of batter onto the center and spread it in a circular motion to form a thin pancake (~8‑10 cm diameter).
• 5. Drizzle a few drops of oil around the edges and cook for 2‑3 minutes until the underside turns golden brown and edges start to lift.
• 6. Flip the cheela using a spatula and cook the other side for 2 minutes on medium heat until crisp and cooked through.
• 7. Transfer the cooked cheela to a plate; repeat with the remaining batter, adding a little oil as needed and adjusting the heat to medium‑low if the pan gets too hot.
• 8. Serve the besan cheela immediately while hot.

🔥 Serve

• Serve hot with plain yogurt or mint‑coriander chutney on the side.
• Accompany with lemon wedges and a sprinkle of chaat masala for extra tang.
• Pair with a simple tomato‑onion salad or cucumber raita for a balanced meal.