BESAN CHILLA CURRY/ CHILLE KI SABJI/ JAIN RECIPE

Chila / childe ki sabji /Besan chilla curry /Jain recipe
Rajasthani besan chilla curry is a traditional recipe usually made in our home. I also prefer making this dish when I am out of veggies. It is curd based gravy with savoury gram flour pancakes.

It’s a great side dish with roti/parantha or rice and quite easy to make.

INGREDIENTS :
For besan chilla:
1 cup gram flour/besan
1/4tsp Carom seeds/ ajwain
1/4 tsp cumin seeds/jeera
1/4 tsp red chilli powder
salt to taste
1/2 cup water or as required
Oil for cooking

For Tempering: 
1tbsp ghee
1/4 tsp mustard seeds/rai
1/4 tsp cumin seeds/jeera
A pinch of hing
1/4 tsp red chilli powder
salt to taste
1/4 tsp garam masala

For curry :
1 cup Dahi /yoghurt
1 cup of water
1tbsp gram flour/besan
1tsp turmeric powder /Haldi
salt as per taste

INSTRUCTIONS :
For Besan Chilla :

1. Take a large bowl and mix all the ingredients.
2. Gradually pour little water into it, so that there should be no lumps.
3. Add little water till it comes to a thick and smooth batter in pouring consistency.
4. heat a pan or griddle on high flame.
5. pour a spoonful batter and spread evenly clockwise.
6. Drizzle little oil around it and cook till it becomes brown and crisp.
7. Turn it upside down and cook the other side till it is cooked.
8. Your besan chilla is ready.
   * Cook the besan chilla on medium flame.For curry:

1. In a big bowl, take the curd and 1cup water whisk it well to make it smooth.
2. Add besan, haldi and salt. Mix well until it is lump-free.
3. Now take a deep and thick bottom pan and add ghee.
4. When the ghee is hot enough add mustard seeds and cumin seeds.
5. Add hing and red chilli powder now pour curd mixture .stir continuously till the mixture start boiling. Keep on stirring otherwise the yoghurt will curdle.
6. Cut chilla into small pieces and add into the curry.
7. Turn off the heat.NOTES :
8. You can add green chilli and coriander into this recipe.
9. After adding the chilla pieces the curry need not to boiled or cooked further.
10. Do not let the curry sit for a long time The chilla absorbs the gravy and becomes very soggy.