Rajasthani Besan Chilla with Potato Filling
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Ingredients
- 200 g gram flour
- 300 g maris piper potatoes, peeled and cubed
- 1 onion, finely chopped
- 2 fresh green chillies
- 0.5 tsp ground turmeric
- 1 tsp cumin seeds
- 3 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 359 kcal
- Protein
- 13.2 g
- Carbohydrate
- 39.7 g
- of which sugars
- 6 g
- Fat
- 13.8 g
- of which saturates
- 1.2 g
- Fibre
- 8 g
- Salt
- 0.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the potatoes for 12 minutes until tender, then drain and mash roughly with half the chopped onion, the cumin seeds and a pinch of the turmeric.
- 2
Whisk the gram flour with the remaining turmeric, the finely chopped green chillies, the remaining onion and enough water to make a smooth, pourable batter.
- 3
Heat a little of the vegetable oil in a non-stick pan and pour in a ladleful of batter, swirling to coat the base thinly.
- 4
Cook for 2-3 minutes until set and golden underneath, then spoon some of the potato filling onto one half and fold over.
- 5
Cook for a further minute, then repeat with the remaining batter and filling.
- 6
Scatter with the chopped coriander and serve hot.
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