Besan chilla with mixed vegetables

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

• 150 g besan (gram flour / chickpea flour)
• 1 small onion, finely chopped
• 1 small carrot, grated
• 0.5 medium capsicum (bell pepper), finely diced
• 1 green chilli, finely chopped
• 0.5 tsp ajwain (carom seeds)
• 0.25 tsp turmeric (haldi)
• 2 tbsp sunflower oil
• 0.5 tsp salt
• 2 tbsp fresh coriander, chopped

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Whisk the besan with about 200 ml (1 cup) water in a bowl until smooth and free of lumps.
2. 2Step 2. Stir in the onion, carrot, capsicum, green chilli, ajwain, turmeric, salt and coriander to make a thick, pourable batter.
3. 3Step 3. Heat a non-stick tawa (griddle) and lightly grease it with oil.
4. 4Step 4. Pour a ladleful of batter and spread into a thin circle with the back of the ladle.
5. 5Step 5. Drizzle a little oil around the edge, cook for 2–3 minutes until the underside is golden, then flip and cook the other side.
6. 6Step 6. Repeat with the remaining batter and serve hot with chutney or curd.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.