Besan Chilla Veggie Wrap

Steps

1. 1

   Whisk besan, turmeric, ajwain, green chilli, salt, and water together until a smooth, lump-free batter forms (consistency of thin pancake batter). Rest for 5 minutes.

2. 2

   Toss the tomatoes, green pepper, red onion, and coriander with chaat masala and a pinch of salt. Set aside as the filling.

3. 3

   Heat a non-stick pan on medium-high. Drizzle with a little oil, pour a ladleful of batter and spread into a thin circle. Cook for 2 minutes until the edges lift, then flip and cook for 1 minute more.

4. 4

   Lay the chilla flat, spoon the veggie filling down the centre, roll it up tightly, wrap the base in parchment paper, and serve immediately.

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