1) 6 Tablespoons Besan
2) 1 Teaspoon Jeera Powder
3) 1/2 Teaspoon Garam Masala
4) 1/2 Teaspoon Red Chilly Powder
5) Salt to taste
6) Water to make batter
7) Oil to make the chillas

1) 2 Onions Chopped
2) 2 Tomatoes Chopped
3) 2 Teaspoon Ginger Garlic Paste
4) 1 Green Chilly
5) 1 Teaspoon Coriander Powder
6) 1/2 Teaspoon Garam masala
7) 1/2 Teaspoon Red Chilly Powder
8) 1/2 Teaspoon Jeera Powder
9) 1 Teaspoon Turmeric Powder
10) 1/2 Teaspoon Panch Phoran seeds
11) 2 Tablespoon Oil
12) 2 Bay Leaves
13) Salt to taste
14) Fresh Coriander for garnish


* In a bowl take besan, add little by little water and mix it thoroughly to make a batter
* Add Jeera Powder, Garam Masala, Red Chilly, salt and mix it well
* Heat up tawa or flat griddle, apply a little oil and pour a ladle of besan batter
* Spread the batter in circles evenly on the tawa, let it cook
* Sprinkle little oil on the surface facing up and then flip it over to cook other side
* Once both sides cooked, take it off the tawa and roll it and keep aside
* Make a paste of onions with green chillies and keep aside
* Make a paste of chopped tomatoes and keep aside
* In a wok heat up oil, crackle panch phoran seeds, Bay leaves and add in onion paste
* Saute till onion paste turns brown in color and starts leaving oil
* Add in Ginger Garlic paste and tomato paste and saute till it thickens
* Add in turmeric, red chilly, salt, coriander powder, jeera powder, coriander powder, mix well
* Saute for few minutes till the masalas relieve their flavours
* Add in water and let it boil for few minutes till gravy is done
* Cut the chillas in slices or break apart in pieces and put them in gravy
* Serve hot as the chillas will soak up all the water nd will become soggy
* To avoid chillas becoming soggy, you can fry the chillas
* I like the chillas to become soggy
* Its a one pot dish, serve with fresh coriander as garnish
* Can be eaten with parathas or kori rotis

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