Step 1

Sift the besan/chickpea flour through a sifter to prevent lumps (you can also skip to save time).

Step 2

Add the rest of the ingredients except water and oil and mix well. Then add water to the mix and form a loose batter (not too thick or thin. Adjust water,according to feel).

Step 3

Season a skillet with a thin layer of oil. Bring it to about medium heat.

Step 4

Pour 1/3 cup full of the batter on the skillet and with the back of the spoon, spread it a little to form a roughly round shape.

Step 5

Cook for until the top looks about cooked and then flip. You can also cook the pancake on one side on low flame until the top looks cooked through and remove from the skillet without flipping.

Step 6

Serve chilla/pancake hot or warm with a side of Indian pickle, mint coriander chutney, ketchup or a simple yoghurt sauce.