If you’re a North Indian, you must have, at some time of your life, eaten Besan-ka-chilla-with-green-chutney combination. For those of you who are not aware, besan chilla is a kind of a pancake prepared from a batter of besan, finely chopped onions, and green chillies.
I recently experimented with making the chilla-chutney combination with a slight variation of ingredients and the results were absolutely awesome!
For the chilla, I used grated cauliflower, ginger, green amla, green coriander, onions, and green chillies.
For the green chutney, I used green coriander, one tomato, grapes (both green and black), green pepper, and some gur.
Here are the step-by-step pics…
For the green sweet-sour chutney, grind these ingredients in a mixie.
1. Fruits and veggies
2. Add gur inside the mixie according to taste.
For the chillas:
1. Mix the ingredients (grated cauliflower, ginger, green amla, green coriander, onions, and green chillies) with salt, ajwain, asafetida, and other spices of your choice in a vessel.
2. Spread 2 teaspoons of oil on the pan and after a minute, pour 4 tablespoons of the above mixture on it. When the bottom side becomes brown, flip it over and wait till this also becomes brown.
Here is a useful tip. If you dip a piece of tissue paper in some oil-water mixture and rub this on the pan before cooking the chilla, you will have no problems with producing perfectly round and crisp chillas. When non-stick pans become old, they lose some of their non-stick quality and cause a lot of frustration when things don’t turn out as expected…
3. After both sides turn brown, remove the chilla from the pan and place it on a plate. Serve it with green chutney or any other dip of your choice.