Step by step

Method

4 steps

1. 1

   In a mixing bowl, whisk 1 cup chickpea flour (besan) with ¾ cup water until smooth, then add more water a tablespoon at a time until you have a pourable batter like thin pancake batter — it should coat a spoon and leave a thin sheet. Whisk in ½ teaspoon turmeric, ½ teaspoon cumin seeds or ground cumin, and ½ teaspoon salt. Fold in 1 small finely chopped onion, 1 minced green chili, 2 tablespoons chopped cilantro, and optional ¼ cup grated carrot or zucchini.

2. 2

   Heat a nonstick skillet or well-seasoned cast iron over medium heat until a drop of water dances. Film the pan with ½ teaspoon oil or ghee. Pour about ⅓ cup batter in the center and quickly spread it into a thin 6–7 inch round with the back of a ladle.

3. 3

   Cook undisturbed until the edges look set and dry and the underside is golden with little brown spots, 2–3 minutes. Peek underneath — pale means give it another 30 seconds. Flip carefully and cook 1–2 minutes more until the second side is lightly browned and the onion bits smell sweet, not raw.

4. 4

   Repeat with the remaining batter, oiling the pan lightly between chillas. Stack and serve hot with yogurt or green chutney. You want thin, savory chickpea pancakes with crisp edges and soft centers — not thick undercooked discs or burnt bitter spots.