INGREDIENTS
- 1 cup besan ( chickpea flour/ gram flour)
- ½ tsp ajwain / carom seeds
- salt as needed
- 1/8 tsp Turmeric
- 3 tbsps onions chopped finely
- 3 tbsps tomatoes chopped finely
- 1 green chili chopped finely
- 1 tsp grated ginger
- handful of coriander leaves chopped
- 2/3 to 1 cup water
- oil or ghee as needed
INSTRUCTIONS
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Add besan, ajwain, turmeric and salt to a mixing bowl. Mix everything well.
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Add ginger, tomatoes, onions, coriander leaves and chilies. Pour enough water and make a batter of thick but pourable consistency.
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Heat a Sunflame Tawa and grease it lightly with few drops of oil.
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Allow it to turn hot and reduce the flame to medium.
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Mix the batter well from the bottom. Take a ladle of batter and pour it in the center. Quickly spread it to a round cheela.
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Drizzle some oil around the edges and the center.
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Allow to cook until the edges leave the pan.
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Flip it to the other side.
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Press down the edges with a spatula. Fry until the cheela is cooked completely and gets golden spots.
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Serve besan cheela with some tea or chutney.
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