Besan Chilla with Roasted Tomato Garlic Chutney
Besan Chilla with Roasted Tomato Garlic Chutney
18 mins
2
 |
 2 |
|
| Gram flour/besan | – | 1 cup |
| Onion | – | 1 medium, chopped |
| Tomato | – | 1 small, chopped |
| Green chili | – | 1 no |
| Coriander | – | ¼ tsp |
| Red chili powder | – | ¼ tsp |
| Turmeric powder | – | ¼ tsp |
| Hing | – | a pinch |
| Salt | – | to taste |
| For chutney | ||
| Tomato | – | 2 no |
| Garlic | – | 5-6 cloves, minced |
| Mustard oil | – | 1 tbsp |
| Salt | – | to taste |
 |
| In a bowl add all the ingredients of the chilla and mix well. Now add water little by little and make a flowy batter. The batter should be of coating consistency, i.e. it should lightly coat the back of the spoon. In a non stick pan heat oil. Using a ladle pour the batter in the and spread it on the pan like a thin crepe. Cook the chila till slightly golden on both the sides. For the chutney. Roast the tomato on the flame until the skin is completely charred. Let the tomato cool down and remove the skin. Crush the roasted tomato roughly using the back of the ladle. Add the minced garlic,mustard oil and salt. Mix well and serve with the chilla. |