1.5 cups besan flour
1 tsp cumin seeds
1/4 tsp asafoetida powder
1 onion, finely chopped
1/4 cup coriander leaves, chopped
1 green chilli, chopped
1 small carrot, grated*
1 small zucchini, grated*
* OR any non-starchy vegetables
i.e. cabbage, greens, squash etc…
Add water to besan, using a whisk to make a smooth batter.
Stir in remaining ingredients.
Make 4 cheelas in a non-stick pan using 1 tsp oil for each.
Flip and cook until golden and crispy around the edges.
Serve with chutni.
Inspired by chef at Tara Guesthouse – Jageshwar, Uttarakand.