Atta Vegetable Cheelas

1.In a mixing bowl, combine the whole wheat flour (atta), chopped onion, grated carrot, chopped tomato, and green chilies.

2.Add cumin seeds, turmeric powder, red chili powder, and salt to the mixture. If using, add baking powder for extra fluffiness.

3.Gradually add water to the mixture, stirring continuously until you achieve a smooth, pourable batter. The consistency should be similar to pancake batter.

4.Let the batter rest for about 10-15 minutes to allow the flavors to meld and the flour to hydrate.

5.Heat a non-stick skillet or tawa over medium heat and add a little oil to coat the surface.

6.Once the skillet is hot, pour a ladleful of the batter onto the skillet, spreading it gently into a round shape about 1/4 inch thick.

7.Cook for 2-3 minutes or until the edges start to lift and the bottom is golden brown. Flip the cheela and cook the other side for another 2-3 minutes until golden and cooked through.

8.Repeat the process with the remaining batter, adding more oil as necessary for each cheela.