Besan Chilla with Red Chutney

Nutrition values are AI-estimated based on ingredients.

• 1 cup (120 gm) besan (gram flour)
• 1 heaped tablespoon rice flour
• 1 teaspoon salt, 1 teaspoon baking powder, 1/4 teaspoon freshly crushed black pepper
• 1 teaspoon carom seeds (ajwain)
• 1 heaped tablespoon plain unflavored yogurt (or 1-2 tbsp fresh lemon/lime juice)
• Water as required (for batter)
• 3-4 tbsp finely chopped onions, 2-3 tbsp finely chopped bell pepper, 2 tbsp chopped tomatoes (seeds removed)
• 2 green/red chillies chopped
• Chopped coriander leaves
• 1/2 teaspoon turmeric powder
• Oil for frying chillas
• 3 cloves of garlic (skin on)
• 1 dry red chilli (optional)
• 2 tbsp white or toasted sesame seeds
• 2 medium to large tomatoes
• 1/2 tsp salt, 1 tsp sugar (optional) for chutney
• 4 tbsp water (for blending chutney)
• 4 tsp oil (for chutney, divided for cooking and tempering)
• 1/2 tsp black mustard seeds (for tempering)

1. 1In a bowl, combine besan, rice flour, salt, baking powder, freshly crushed black pepper, and carom seeds, then whisk thoroughly.
2. 2Add yogurt to the dry mixture, then gradually add water while stirring until a smooth, pourable batter is formed that coats the back of a spoon.
3. 3Stir in the finely chopped onions, green bell pepper, tomatoes, red/green chillies, coriander leaves, and turmeric powder until evenly distributed.
4. 4Heat a cast iron pan until very hot, add 1 teaspoon of cooking oil, brush it, lower heat to medium, sprinkle water, and wipe clean with a paper towel (this step is for cast iron pans only).
5. 5Pour two ladlefuls of chilla batter onto the hot pan, allowing it to spread into a round pancake shape, then drizzle a little oil around the edges.
6. 6Cover the pan and cook on medium heat for 1-2 minutes until the surface appears dry and small bubbles form, then remove the lid, flip, and cook until golden brown.
7. 7Remove the cooked chilla, repeating the process for remaining batter and wiping the pan clean if necessary.
8. 8For the chutney, heat 2 teaspoons of oil in a non-stick pan over medium heat, then add garlic cloves (skin on) and dry red chilli, stirring briefly.
9. 9Add 2 tablespoons of toasted sesame seeds to the pan and stir-fry for a few seconds.
10. 10Add quartered tomatoes and 1/2 teaspoon of salt, then stir-fry on medium heat until tomatoes begin to soften.
11. 11Stir in 1 heaped teaspoon of sugar (optional) and allow the mixture to cool completely.
12. 12Transfer the cooled mixture to a blender with 4 tablespoons of water and blend to a smooth paste.
13. 13For tempering, heat 2 teaspoons of oil in a separate pan, add 1/2 teaspoon of black mustard seeds once the oil is hot, and allow them to splutter.
14. 14Pour the tempering over the blended chutney.

These instructions are our analysis of the original video. Watch on YouTube →