Ingredients1 cup besan
1 cup water
2 tsp salt or to taste
1/2 onion, sliced
1 tsp chilli powder
1 tsp ajwain
1 green chilli - finely chopped
1/2 cup methi leaves-finely chopped
4 tsp oil for frying the chelas
Method
Mix all the ingredients, except oil, to a thick pouring consistency, adding the water a little at a time.
Leave to rest for 15-20 minutes.
Heat a tbsp or so of oil in a frying pan, then pour it off into a container.
Keeping the heat high pour some batter in the center of the pan, spreading it out a little.
Lower the heat and let cook till the edges brown a little and can be lifted easily.
Dribble a little oil around it, turning the pan so the oil goes under the cheela.
Flip it over to cook slightly on the other side and before serving it hot with a green chutney.
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