Besan Chilla with Avocado and Mint Chutney

Ingredients

• 140 g chickpea flour (besan)
• 240 ml water
• 1 small tomato, finely diced
• 1/4 medium red onion, finely diced
• 1 small green chili, minced
• 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 4 tbsp fresh cilantro, chopped
• 1 tbsp vegetable oil
• 1 medium avocado, sliced
• 1/2 cup fresh mint leaves
• 1 medium lime, juiced
• 1/2 tsp salt

Instructions

1. Whisk the chickpea flour with the water until completely smooth — it should pour like heavy cream and leave a brief ribbon when drizzled. Rest 5 minutes so the flour hydrates.
2. Stir in the tomato, onion, chili, turmeric, cumin, half the cilantro, and half the salt.
3. Blitz the mint, remaining cilantro, lime juice, remaining salt, and 2 tablespoons water into a loose chutney; set aside.
4. Heat a nonstick skillet over medium and slick it with some of the oil. Ladle in a quarter of the batter and spread it with the back of the ladle into a 15 cm round.
5. Cook 2-3 minutes until the surface looks set and dry at the edges and the underside is golden-brown in patches; flip and cook 2 minutes more. Repeat for 4 chillas total, re-oiling lightly between each.
6. Serve two chillas per plate, topped with avocado slices and a generous spoon of the mint chutney.

Nutrition (per serving)

Calories

480

Protein

18 g

Fat

24 g

Carbs

50 g