Vegan Soya Besan Chilla

Ingredients(for 2 medium chillas per person)

• 1 cup Besan (gram flour) (chickpea flour)
• 1/4 cup Soya flour (soya bean atta)
• 1 small Onion (finely chopped, pyaz)
• 1 small Tomato (finely chopped, tamatar)
• 1 Green chili (finely chopped, hari mirch) - optional
• 2 tbsp Coriander leaves (finely chopped, dhania)
• 1/4 cup Carrot (grated, gajar) - optional
• 1/2 tsp Cumin seeds (jeera)
• 1/4 tsp Turmeric powder (haldi)
• 1/4 tsp Red chili powder (lal mirch) - optional
• to taste Salt (namak)
• about 1 cup Water (adjust for batter consistency)
• 2 tsp Cold-pressed oil (for shallow frying, use less for low-calorie)

Instructions

1. 1

   In a large bowl, combine besan and soya flour. Add cumin seeds, turmeric powder, red chili powder, and salt. Mix well.

   2 minutes

   Sieve the flours to avoid lumps for a smooth batter.

2. 2

   Gradually add water and whisk to form a lump-free, medium-thick batter. The consistency should be pourable but not runny.

   3 minutes

   Rest the batter for 5 minutes to allow flavors to meld.

3. 3

   Fold in chopped onions, tomatoes, green chili, grated carrot, and coriander leaves. Mix gently.

   2 minutes

   Add seasonal veggies like spinach or capsicum for extra nutrition.

4. 4

   Heat a non-stick tawa or iron griddle on medium flame. Lightly grease with cold-pressed oil.

   2 minutes

   For an oil-free version, use a good-quality non-stick tawa.