Ingredients:
Besan - 200 g (2 cups) Close cabbage - 1 cup grated Green Chillies - 1 Ginger -1 inch long piece Tomatoes - 2 medium sized Asafoetida - 1 pinch (if you wish) Red chili - 1/8 teaspoon Salt - according to taste (3/4 teaspoons) Coriander Powder - 1 Tablespoon Green Coriander - 2-3table spoons (finely chopped)
Method:
Wash tomatoes, remove the green chilli stems and wash them, peel ginger and wash them, add all the ingredients in a mixer grinder and grind them finely. Filter the gram flour and take it out in a vessel. After adding 1 cup of water, mix it well, put tomato masala, grated leaf cauliflower in the gram flour and mix well, add some water to the mixture and make the solution thick like pakoras.
Rest it. Put asafetida, red chilli powder, coriander powder, salt and chopped green coriander in this solution and stir the solution thoroughly for 2-3 minutes, cover it for 10 minutes. The solution is ready to make the Chilla.
Keep the tawa on the gas for heating (it is better if you have a nanoscale tawa), add half a teaspoon of oil on the pan and smooth it, wipe the surface slightly with wet cloth. Put the fire on medium, add 1 or 2 tablespoons of oil to the pan and put the mixture of gram flour on the pan and spread it well.
Put a small spoon of oil around the Chilla. Cook the side untill it becomes golden brown, flip the chilla with the help of the spoon and cook well. Chilla is ready.
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