Name: Besan Chilla (Veg Omelette)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Gram Flour; 1 Onion, small, finely chopped; 1 Tomato, small, deseeded & finely chopped; 2 Green Chili Pepper, finely chopped; ½ tsp Carom Seeds; ¼ tsp Ground Turmeric; ¾ tsp Salt, or to taste; 2 tbsp Coriander Leaves, chopped; ¾ cup Water, adjust for pouring consistency; as needed Cooking Oil, for cooking

20 mintotal

Prep 10 min · Cook 10 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

In a large mixing bowl, combine the gram flour (besan), carom seeds (ajwain), turmeric powder and salt. Whisk briefly to loosen the dry mixture.
Add the water a little at a time, whisking well to work out every pocket of dry flour, until you have a smooth, lump-free batter with a pourable, crepe-like consistency.
Enforce a strict 5-minute structural resting phase to fully hydrate the starches and proteins.
Fold the finely chopped onion, deseeded tomato, green chilli and fresh coriander into the rested batter. Make sure the vegetables are evenly distributed.
Elevate a flat, non-stick tawa or heavy cast-iron griddle to a steady medium thermal output. Apply a micro-thin layer of cooking oil to season the plane.
Pour a full ladle of the batter into the centre of the tawa. Using the back of the ladle, spread it outwards in widening circles into a thin, even crepe.
Drizzle a little oil around the edge. Let the chilla cook undisturbed over medium heat until the underside sets into a firm, golden-brown crust.
Slide a wide spatula under the chilla and flip it over confidently. Cook the second side until golden-brown spots appear.
Lift the cheela straight from the pan onto a plate and serve it hot. Make the rest the same way with the remaining batter.

How to tell it's done

Chilla should be thin, soft inside, slightly crisp on edges, and evenly cooked.

Getting it right

Tip

Do not make batter too thick. Spread gently for thin, crisp chillas.

What to serve it with

Serve with green chutney or ketchup. Can also be stuffed with paneer for variation.

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Ingredients