Courgette Besan Chilla with Cilantro Chutney

A savory Indian pancake made from grated courgette and chickpea flour, spiced with traditional seasonings and served with a fresh cilantro chutney. Perfect as a light, nutritious meal or snack.

Steps

1. Squeeze out excess water from the grated courgette and set aside. 2. In a mixing bowl, combine besan, turmeric powder, cumin seeds, grated ginger, chopped green chili, and salt. 3. Add the grated courgette to the besan mixture. 4. Gradually add water and mix to form a smooth batter with a pancake-like consistency. 5. Heat a non-stick pan and lightly grease with oil. 6. Pour a ladleful of batter onto the pan and spread gently to form a pancake. 7. Cook on medium heat until the edges start to lift and the bottom is golden brown, then flip and cook the other side. 8. Repeat with remaining batter. 9. For the chutney, blend cilantro, green chili, ginger, lemon juice, salt, and water until smooth. 10. Serve the hot chillas with fresh cilantro chutney.

For the chilla: - 1 medium courgette (grated) - 1/2 cup besan (chickpea flour) - 1 green chili (finely chopped) - 1/4 tsp turmeric powder - 1/4 tsp cumin seeds - 1/2 tsp grated ginger - Salt to taste - Water as needed - 1 tbsp oil for cooking For the cilantro chutney: - 1 cup fresh cilantro leaves - 1 small green chili - 1/2 inch piece ginger - 1 tsp lemon juice - Salt to taste - Water as needed