Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.