<ul>
<li>In a bowl, add gram flour (besan), turmeric powder, red chili powder, cumin seeds, and salt.</li>
<li>Slowly add water and whisk to form a smooth batter without lumps. The batter should be of pouring consistency, not too thick or thin.</li>
<li>Add chopped onions, tomatoes, green chili, coriander leaves, and carom seeds (ajwain) to the batter. Mix well.</li>
<li>Heat a non-stick pan or tawa and grease it with a little oil.</li>
<li>Pour a ladleful of batter onto the pan and spread it gently into a circular shape.</li>
<li>Drizzle some oil around the edges and cook on medium heat for 2-3 minutes.</li>
<li>Flip the chilla and cook for another 2-3 minutes until golden brown on both sides.</li>
<li>Serve hot with green chutney or yogurt.</li>
</ul>
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