Besan Cheela with Mint-Cilantro Chutney

Savory gram flour pancakes, infused with aromatic spices, served with a refreshing mint-cilantro chutney.

Ingredients

• 1 cup Besan (Gram Flour)
• 2 cloves, minced Garlic
• 1/4 cup, chopped Mint
• 1/4 cup, chopped Cilantro
• 1, finely chopped (adjust to taste) Green Chili
• 1 inch piece, grated Ginger
• 1/2 tsp Turmeric Powder
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1/4 tsp Garam Masala
• To taste Salt
• 1 cup Water
• 2 tbsp Vegetable Oil
• 1/2 cup Vegan Yogurt
• 1/4 cup, chopped Mint
• 1/4 cup, chopped Cilantro
• 1 tbsp Lemon Juice
• Pinch (optional) Asafoetida (Hing)

Instructions

1. In a bowl, mix together besan, minced garlic, chopped green chili, grated ginger, turmeric powder, ground cumin, ground coriander, garam masala, asafoetida (if using), and salt.
2. Gradually add water, mixing until a smooth batter forms. Let the batter rest for 10 minutes for better consistency.
3. Heat a lightly oiled griddle or non-stick pan over medium heat.
4. Pour a ladleful of batter onto the hot griddle and spread it into a thin, circular pancake.
5. Drizzle a few drops of oil around the edges of the cheela.
6. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Press gently with a spatula to ensure even cooking.
7. For the Mint-Cilantro Chutney: Blend vegan yogurt, mint, cilantro, green chili, lemon juice, and a pinch of salt until smooth. Add a tablespoon or two of water to adjust consistency if needed.
8. Serve the hot besan cheela immediately with a generous dollop of mint-cilantro chutney on the side.

Cuisine: Indian

Suitability: vegan,vegetarian

Prep Time: 20 mins

Cook Time: 25 mins

Serving Size: 2

Meal Type: breakfast