Besan Chilli with Barley Flour is a delightful and nutritious twist on a classic Indian snack. This recipe combines the earthy flavours of besan (gram flour) with the wholesome goodness of barley flour and veggies, making it a healthier alternative while retaining its rich and spicy taste. Packed with the fiery heat of green chilies and the nutty undertones of the flours, it’s perfect for breakfast or suhoor/sehri or a teatime treat. Whether you’re looking to spice up your meals or explore healthier snack options, this fusion recipe is a quick, delicious, and satisfying choice!
Makes 4 - 6
Ingredients
100g Besan (Gram Flour)
75g Plain Talbina
1/2 tsp Ajwain (Carom Seeds)
1/2 Red Onion, diced
1/2 Green Pepper, diced
Handful Fresh Coriander, chopped
2 Green Chillies, sliced
1/4 tsp Baking Powder
1/4 tsp Turmeric Powder
1/2 tsp Chilli Powder
Salt
200 - 250 ml Water
2-3 tsp Oil
InstructionsÂ
Mix all the ingredients, except oil and water to a large bowl.Â
Add the water a little at a time and whisk in with a wire whisk.
Leave to rest for 15-20 minutes. (Optional step).
Heat a medium small size non stick frying pan on a low heat and add a teaspoon of oil. 
Use a ladle to pour in the batter and spread using the back of the ladle. Try to make the batter as thin as possible. 
Drizzle over some oil on the edges.
Fry for 2-3 minutes over a low heat on each side until light brown and crisp around the edges. 
Cover with a tea towel while you make the rest of the pancakes.Â
How to serve

Serve warm with Chai and top with sauces, pickles and chutneys of choice. They are also great with a fried Egg on top.
Variations
Add any Vegetables of your choice. Try Corn, Broccoli, Peas.
