Besan Chilla
I know a lot of people probably grew up eating these, but I did not, the first time I tried one was late last year for lunch in the Maldives. It was a delicious lunch and I just knew I wanted to try and recreate it once I got home. To make them more of a fuller meal, I added all the veggies I had in the fridge and shockingly the kids ate them. Considering one of mine is currently a beige only eater, the hidden veg did nothing to put her off.
With lots of staying at home and staying put over the next few weeks, these can easily be whizzed up with some store cupboard basics. Get the kids involved, I told them they were Indian pancakes so they both wanted a turn at whisking them up.
Ingredients
Vegetables
1 Grated Courgette
1 Grated Carrot
1 Spring Onions finely Chopped
1 Cup of Sweetcorn
1/2 Inch of Ginger finely Grated
1/2 Cup of Coriander finely Chopped
1/4 Cup of Mint finely Chopped
1 Green Chilli finely Chopped
Flours
1 Cup of Besan - Chickpea Flour
1/2 tsp of Tumeric
1 tsp of Salt
1 tsp of Garam Masala
1/2 tsp of Ground Coriander
1 tsp Carom seeds
2 Cups of Water
1/2 Lime Juiced
Spray Oil
3 tbsp of Rapeseed Oil
Method
Makes 6-8 Pancakes
1. Chop and mix together all vegetables
2. Mix together all flour and spices
3.Add in the water and lime juice to the flour, whisk to form a batter
4.Add in vegetables and mix
5.Leave to rest for 30-45 minutes
4.Add in vegetables and mix
5.Leave to rest for 30-45 minutes
7. Add in two ladles of mixture and cook on a medium flame for 2-3 minutes, once mixture begins to turn matt, sprinkle over some oil using a teaspoon before flipping over and cooking on the other side.
8. Once cooked through, serve with chutney, curry, yoghurt, anything that takes your fancy, these are really versatile
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