So I was getting bored with plain besan chillas. When I’m bored with something, it’s always nice to try to recreate and experiment. I decided to add potatoes, mushrooms, and onions to give it some oomph, and it really worked out well. You could use any vegetables you like, and I am sure it would come out fine, as long as consistency is good. So that’s how the mixed veg besan chilla was born.
Don’t you just love that random tomato piece that I didn’t bother moving out of the way for pictures?
So it’s a really simple recipe, and it really takes no special skills to make. It’s kinda like making a pancake. Just drop the batter, and let it do its thing, which is what I actually loved about these things. They were not only a tweak on a plain chilla, but they were tastier and softer than chillas with a really nice texture. Even fluffy! I topped it with a garlic and lime raita (and also put the raita between layers), but I bet it would taste great with plain sour cream. And we ate them like pancakes too, instead of eating them one by one. Hmm, maybe they should just be called Indian savory pancakes. I dunno. Anyways, they were mighty good.
- 1medium size potato, boiled and mashed
- 1 1/3 cups besan flour (maybe more if needed)
- 1/4 tsp baking soda
- water for thinning
- 3 large mushrooms finely diced
- 1 small onion, finely diced
- salt to taste
- pepper to taste
- 1 green chili finely chopped
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp ajwain
- 1/2 tsp cumin seeds
- 2 tbsp chopped cilantro
- 1/2 tsp ginger garlic paste
- oil or ghee for cooking
In a pan saute the onions and mushrooms in a little oil or ghee till soft. Add the mashed potatoes and stir. Let cool.
In a large bowl, add the besan flour along with the baking soda and the rest of the dry spices. Mix well. Add a little water little by little until you get a pancake like batter. Now add the vegetable mix with the green chilis, cilantro, and ginger garlic paste. Mix together. The batter will be thick. Add a little more water to thin it out slightly.
In a pan heat oil or ghee on medium. Drop a ladle of batter, and it will spread out like a pancake, if the consistency is correct. Let it cook until you start seeing bubbles come through. Flip over, then cook for another 2-3 minutes. If it doesn’t flip properly, add a tbsp of besan flour to the bowl and stir again, then try again.
You can keep the finished chillas in a warm oven until all are finished. You can have them plain dipped in ketchup, or a tamarind chutney, or sour cream, or whatever you want.