Besan Chilla Nutritional Value Recipes

BESAN CHILLA

Besan Chilla image

The chickpea crêpe known as besan chilla is the perfect traditional North Indian breakfast. Packed with satisfying vegetables and spices, the dish also works as a side, vegetarian main course or a snack. The best part is that your favorite vegetables or proteins can make an appearance in the crêpe. The chutney is the perfect dipping sauce (although ketchup also works great).

Provided by Maneet Chauhan

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 28

Ingredients

1 cup besan (gram flour)
2 tablespoons rice flour
1 tablespoon ginger-garlic paste
1/2 teaspoon ground turmeric
1/4 teaspoon ajwain
1/2 teaspoon Kashmiri chili powder
1 teaspoon garam masala
1 teaspoon dried fenugreek leaves
Kosher salt
1/2 red onion, finely chopped
1 small tomato, seeds removed, flesh chopped
1 small carrot, shredded
1/2 cup lightly packed chopped baby spinach
1 tablespoon chopped green bell pepper
2 tablespoons finely chopped cilantro leaves
1 green chile, such as Thai or serrano, finely chopped
5 teaspoons ghee or oil
Green Chutney, recipe follows, for serving
2 small bunches cilantro
Juice of 2 lemons
3 garlic cloves
1 small tomato
1 green chile, such as Thai or serrano
1/4 cup plain yogurt
1 teaspoon sugar
1/2 teaspoon chaat masala
1/2 teaspoon toasted cumin powder
Black salt, to taste

Steps:

Mix the besan, rice flour, ginger-garlic paste, turmeric, ajwain, chili powder, garam masala, fenugreek and salt to taste in a large bowl. Add 1/2 cup water and whisk to form a smooth batter. Add the onions, tomato, carrot, spinach, green bell pepper, cilantro and chile and mix well.
Heat a nonstick skillet or a cast-iron griddle over medium heat. Pour a ladleful of batter onto the pan and spread with the back of the ladle. Pour a teaspoon of ghee over the chilla. Allow to cook on medium heat until the edges start to brown and the top looks dried, 3 to 4 minutes. Flip the chilla and cook the side until the edges brown, 2 to 3 minutes.
Repeat with the remaining batter and ghee. Serve with green chutney.
Combine all the ingredients in a blender and blend until smooth.

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