Besan chile ki sabji ~ savory pancake in gravy

Ingredients

For Chilla:

• Chickpeas Flour/Besan - 4 tablespoons
• Salt - to taste
• Red Chilly Powder - 1 teaspoon
• Turmeric Powder - 1/2 teaspoon
• Baking Soda - 1/4 teaspoon
• Oil
• Water - 1/2 cup
• Coriander Leaves - 1 tablespoon chopped

For Gravy:

• Onion - 2 medium
• Tomato - 1 large
• Green Chilly - 2-3 (according to taste=
• Garlic pods - 2
• Ginger - 1' piece
• Cumin Seeds - 1/2 teaspoon
• Red Chilly Powder - 2 teaspoons
• Turmeric Powder - 1/2 teaspoon
• Garam Masala Powder - 1 tablespoon (optional)
• Salt - to taste
• Oil - 2-3 tablespoons
• Bay Leaf - 1
• Water - 1 cup
• Coriander Leaves - 2 tbs chopped (optional)

Preparation

• For Chilla:
  Mix all the ingredients except oil, add enough water to get thick pouring consistency batter with no lumps. Keep aside for 10 minutes. Heat a tava or grill, pour one ladle of batter and spread them outwards gently with the back of a ladle in circular motion. Apply little oil around the corner and cook for 2 minutes or flip the chilla and cook for 2 minutes again on the other side. Fold the chilla from side making 3 or 4 folds and cut them in 2" pieces. Repeat this for other chillas.
  
  7. Deep fry or stir fry the chilla pieces and keep aside.
• For Gravy:
  Cut onion n tomato in large chunks. To save time grind cumin, onion, garlic, ginger, green chilly together and keep aside. Grind or finely chop tomato. In a pan heat oil, add bay leaf and saute for 30 econdes to 1 minute. Add onion paste and saute until light brown. Add red chilli, turmeric and salt and fry for a minute. Add chopped tomato or puree and cook until oil separates. Add water 1cup or little more, bring to boil. Add garam masala and stir. Adjust salt or spices if required now. Add half of the coriander leaves and chilla peaces gently and cook for 1-2 minutes. Garnish with remaining coriander leaves and serve with hot steam rice or paratha/roti.

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