1 cup besan (gram flour) 1/2 cup water 1 small onion (finely chopped) 1 small tomato (finely chopped) 1–2 green chilies (chopped) 2 tablespoons coriander leaves (chopped) 1/4 teaspoon turmeric powder 1/2 teaspoon red chili powder Salt (to taste) Oil for cooking Instructions In a bowl, add besan and water and mix well to make a smooth batter. Add onion, tomato, green chilies, coriander leaves, turmeric, red chili powder, and salt. Mix well. Heat a pan or tawa and lightly grease it with oil. Pour a ladle of batter on the pan and spread it like a pancake. Cook on medium heat until the bottom becomes golden. Flip the chilla and cook the other side. Cook until both sides are crispy and golden. Serving Serve hot with green chutney or tomato ketchup.