Masala Besan Chilla With Mint Chutney Recipe

About this recipe

Masala Besan Chilla with Mint Chutney is a wholesome, protein-rich Indian breakfast that combines spiced gram flour pancakes with a refreshing mint chutney. Perfect for busy mornings, this recipe is brimming with aromatic spices and fresh herbs, offering a satisfying and flavorful start to your day. Packed with fiber and moderate spices, this dish is tailored for an active lifestyle and those aiming for weight loss, making it both nutritious and delicious.

Ingredients

• 500 g Onion
• 500 g Tomato - Hybrid
• 200 g Dahi
• 200 ml Mustard Oil
• 1Bunch Pudina
• 100 g Coriander Leaves
• medium Chilli Green Long
• 100 g Salt
• - Besan
• 50 g Cumin Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, combine gram flour, chopped onion, tomato, green chili, coriander leaves, cumin seeds, turmeric powder, red chili powder, garam masala, and salt. Mix well.
2. 2. Add plain yogurt and gradually incorporate water as needed to form a smooth, pourable batter. Ensure there are no lumps.
3. 3. Heat a non-stick pan over medium heat and lightly grease with oil. Pour a ladleful of the batter onto the pan and spread it into a thin circle.
4. 4. Cook the chilla on medium heat for 2-3 minutes until the edges start to lift. Flip and cook the other side for another 2-3 minutes until golden brown. Repeat with the remaining batter.
5. 5. For the mint chutney, blend mint leaves, coriander leaves, green chili, lemon juice, roasted cumin powder, and salt into a smooth paste. Add a small amount of water if needed for consistency.
6. 6. Serve the warm masala besan chillas with the freshly prepared mint chutney on the side.