Besan ka Cheela

Makes 6 - 8

• 2 cups besan (bengal gram flour)
• 1/2 cup chopped onions
• 1 tsp chopped green chillies
• 1/2 cup chopped coriander (dhania)
• 1 tsp carom seeds (ajwain)
• 1 tsp freshly ground black pepper powder
• 1/2 tsp chilli powder
• 1 tsp chaat masala
• 1 tsp coriander (dhania) powder
• salt to taste
• oil for cooking 

1. Combine all the ingredients in a bowl and gradually add (approx 1 1/2 cup) water to get smooth and dropping consistency batter.
2. Heat a non-stick tava on a high flame then turn the flame to medium.
3. Add little oil and spread it evenly, pour a spoonfull of batter and rotate the pan clock wise to spread the batter evenly in the pan.
4. Cover it with the lid and allow to cook for 4 to 5 minutes on a medium flame or till it turns to brown in colour and crisp.
5. Open the lid, drizzle some oil and turn it upside down and cook the other side till it turns to brown in colour and crispy.
6. Repeat the same process with the remaining batter.

Serve hot with green chutney or tomato sause.