thalipith besan chila #food #cooking#foodie #veg #healthy #besankachila #gymdiet#shorts

Ingredients:

1 cup besan (gram flour)

1 small onion – finely chopped

1 green chili – finely chopped (optional)

1/2 inch ginger – grated or finely chopped

2–3 tbsp chopped coriander leaves

1/4 tsp turmeric powder (haldi)

1/2 tsp red chili powder (optional)

1/2 tsp ajwain (carom seeds) – aids digestion

Salt – to taste
Water – enough to make a batter
Oil/ghee – for cooking

Optional Add-ins (for extra nutrition):

Grated carrot

Chopped spinach

Finely chopped tomato

Boiled sweet corn or peas or potato

Instructions:

1. Prepare the batter:

In a mixing bowl, add besan.
Add onions, chili, ginger, coriander, and spices.
Add water gradually and whisk to make a smooth, lump-free batter. It should be of pouring consistency (like dosa batter).

2. Rest the batter:
Let it rest for 5–10 minutes (optional, but helps with flavor)

3. Cook the chilla:
Heat a non-stick or cast-iron tawa/pan on medium heat.
Add a few drops of oil and spread it.
Pour a ladle of batter and gently spread in a circular motion like a pancake.

Drizzle a few drops of oil around the edges.
Cook on medium flame until the bottom is golden brown.

Flip and cook the other side.

4. Serve hot with chutney, ketchup, or curd.
Tips:

Make the chilla thin for crispiness, thick for a soft version.

You can also stuff it with paneer or tofu for extra protein.

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