Besan Chilla with Mushroom Stuffing
Besan Chilla with Mushroom stuffing is an easy and tasty breakfast or tea time snack recipe.
Ingredients
For Chilla -
- 2 cup Gram Flour (Besan)
- 2 tbsp Onion (finely chopped)
- 1 tbsp Fresh Coriander (finely chopped)
- 1 tsp Green Chilli (finely chopped)
- 1 tsp Ginger Garlic Paste
- ½ tsp Carom Seeds (Ajwain)
- ¼ tsp Turmeric Powder
- ¼ tsp Red Chilli Powder
- Water as needed
- Salt as needed
- Oil as needed
For Stuffing -
- 3 cup Mushroom (finely chopped)
- ¼ cup Onion (finely chopped)
- 1 tsp Oil
Instructions
- Take the gram flour (besan) in a mixing bowl.
- Add the onions, ginger garlic paste, green chilies, carom seeds, coriander leaves, turmeric powder, chili powder and salt.
- First add ½ cup of water and start stirring with a whisk.
- If the batter seems thick, add a little more water and blend until smooth. Set aside.
- Now heat 1 tsp oil in a pan on low-medium heat.
- Add the finely chopped onions and sauté until translucent.
- Then add the finely chopped mushrooms and sauté until there is no water left.
- Transfer to a plate and set aside.
- Put a ladleful of batter in the same pan and spread the batter either with the ladle or with the back of the ladle, being careful not to make any breaks.
- Over low heat, cook the chilla until the top begins to cook.
- Then drizzle 1 tsp oil on the chilla on the edges and also all around.
- Turn it over and now cook the other side.
- Now put some filling in half of the chilla and gently fold the chilla in half.
- Press a bit and finaly transfer the chilla to a plate.
- Serve hot with some ketchup or green chutney for breakfast or a tea time snack as well.
Notes
- It is best to use a non-stick pan to prepare bean chilla.
- Do not spread the batter in the pan until it is properly heated. Otherwise, the batter may stick to the pan.
- Always cook the chilla over medium heat.