High Protein Soya Chunks and Besan Chilla

Step 1: Boil Soya Chunks

Bring water to a boil in a kadhai. Add 50 grams of soya chunks and cook on low-medium heat until soft, about 5 minutes.

Step 2: Drain and Wash Soya Chunks

Turn off the gas. Drain the boiled soya chunks using a strainer. Wash them thoroughly under running water to remove any smell.

Step 3: Grind Soya Chunks

Lightly squeeze the washed soya chunks to remove excess water, but leave a little moisture to aid grinding. Transfer them to a grinder jar and coarsely grind them without adding extra water.

Step 4: Prepare Batter Base

Transfer the coarsely ground soya chunks to a mixing bowl. Add 100 grams of besan (gram flour), 1 finely chopped medium onion, chopped fresh coriander, 1 teaspoon kasuri methi, 0.5 teaspoon ajwain, 2 chopped green chilies, 0.25 teaspoon hing, 1 teaspoon salt, 0.5 teaspoon red chili powder, 1.5 teaspoon coriander powder, 0.25 teaspoon turmeric powder, 0.5 teaspoon garam masala, and 0.25 teaspoon baking powder.

Step 5: Mix Batter

Mix all the ingredients well. Gradually add 1 cup of water to form a thick, flowing batter, similar to chilla batter consistency. Whisk the batter for 3-4 minutes until well combined and slightly aerated.

Step 6: Heat Pan and Oil

Heat a non-stick pan on low-medium flame. Once hot, add a little oil and spread it evenly across the pan using a brush.

Step 7: Cook Chilla (First Side)

Stir the batter once more. Pour a ladleful of batter onto the hot pan and spread it evenly to form a round chilla. Cover the pan and cook on low heat for 5 minutes until the top surface appears dry.

Step 8: Cook Chilla (Second Side)

Drizzle some oil over the cooked side of the chilla and spread it. Cook for another minute on low-medium heat. Flip the chilla and cook the second side until golden brown and crispy, flipping as needed.

Step 9: Serve

Once both sides are golden brown, turn off the gas. Transfer the chilla to a plate. Serve hot with green chutney and tomato ketchup.

• Do not squeeze soya chunks completely after boiling; leave a little moisture to aid grinding.

• Grind soya chunks coarsely, not into a smooth paste.

• Ensure the non-stick pan is well-heated before pouring the batter.

• Cook the chilla covered on low heat for even cooking.

• Flip the chilla only when the top surface appears dry.

• Add finely chopped tomatoes to the batter for extra flavor and nutrition.