Directions
Ingredients
For Batter
- Besan – 1 cup
- Maida – ¼ cup
- Turmeric – ½ tsp
- Chilli powder – ¾ tsp
- Ajwain – ½ tsp
- Ginger chopped – 2tsp
- Green chilli chopped – 1no
- Onion chopped – 1tbsp
- Spring onion chopped – 2tbsp
- Coriander chopped – 1tbsp
- Salt – to taste
- Water – ½ cup approx
- Baking powder – 1½ tsp
- Oil – a dash
- Green chutney
- Mayonnaise
- Chaat masala
For Mint Chutney
- Coriander leaves (chopped) – 2 cups
- Mint leaves – ¾ cup
- Garlic chopped – 2 tsp
- Ginger chopped – 2tsp
- Green chilli – 1no
- Salt – to taste
- Black salt – ½ tsp
- Chaat masala – ½ tsp
- Lemon – 1no
- Ice cubes – few
- Water – a dash
Steps
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1
Done
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Begin by taking the besan in a big mixing bowl. Add in the maida and all the other dry ingredients. |
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2
Done
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Next add in the ajwain along with the chopped fresh ingredients. |
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3
Done
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Finally add in the salt and water to make thick batter. Finally add in the baking powder and mix well. Rest the batter for 5 min. |
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4
Done
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Heat tawa over medium heat. Sprinkle with oil. Pour the batter over the tawa with a ladle and cook till half done over medium low heat. Then flip to cook on the other side. |
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5
Done
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Serve hot along with the mint chutney. |
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6
Done
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For the ChutneyPut all the ingredients together in a wet grinder and blend into a fine paste. Ice is added to keep the temperature of the chutney low which in turn increases shelf life of the chutney, makes it more flavourful and retains a bright green colour. |
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7
Done
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Tips and Tricks for making Besan Chilla Pancake & Mint ChutneyMake sure the batter consistency is not too thin otherwise it will spread out thin. |
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8
Done
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Maida can be replaced by oats, ragi or rajgira atta. |
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9
Done
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Use ice while grinding the mint chutney to maintain the cold temperature to give it a longer shelf life and a brighter colour. |
