In a large bowl, mix besan flour, ajwain, and salt.
1 ½ cup besan flour, 1 teaspoon salt, ½ - 1 teaspoon ajwain seeds
Next add turmeric powder, chopped ginger, chopped onions, tomatoes, and chopped coriander leaves(cilantro).
¼ teaspoon turmeric powder, ½ cup chopped tomatoes, ½ cup chopped onions, 2-3 tablespoon cilantro, 1 teaspoon chopped ginger, 1 green chili chopped
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.
1 ½ cup water
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. Drizzle a few drops of oil.
Cook until both sides are golden brown and serve hot with some green chutney, coriander chutney, or coconut chutney. My kids liked to pair the besan cheelas with a little tomato ketchup.