You will need besan flour, onion,tomato, ajwain seeds, ginger and turmeric powder, and coriander leaves.
In a large bowl, mix besan flour, ajwain, and salt.
Add turmeric powder, chopped ginger, chopped onions, tomatoes, and chopped coriander leaves(cilantro).
Add water and use the whisk to make a smooth, thick batter without any lumps. The consistency of the batter should not be too thin.
Heat a non-stick pan or cast iron pan (Tawa) over medium heat and pour a ladleful of the batter on it. Lightly run the ladle in a circular motion to flatten the cheela.
Cook until both sides are golden brown and serve hot with some green chutney, coriander chutney, or coconut chutney.
I'm Uma and the cook, writer, and photographer behind the blog Simple Sumptuous Cooking. Subscribe and get my free e-book Instant pot vegan recipes.