Mummy ne Pahli bar Locha khaya 😋😍

Ingredients

• 1 cup Besan (Chickpea Flour) (sifted)
• 1 tsp Salt (adjust to taste)
• 1/2 tsp Turmeric Powder (ground, for color)
• 2 tbsp Green Peas (Frozen) (optional, thawed)
• 1/2 cup Water (adjust to make a smooth batter)
• 1/4 tsp Baking Soda (helps puffing)
• 4 tbsp Ghee (2 tbsp in batter, 2 tbsp for greasing and topping)
• 1/2 tsp Red Chili Powder (for topping ghee)
• 1/4 cup Fresh Onion (thinly sliced, for serving)
• 1/4 cup Coriander Chutney (store‑bought or homemade)

Instructions

1. Make the batter

   In a mixing bowl combine the sifted besan, salt, turmeric powder, and peas. Gradually whisk in water until you obtain a smooth, pourable batter without lumps.

   Time: PT5M

2. Add leavening and ghee

   Stir in the baking soda and 2 tbsp melted ghee, mixing quickly so the soda distributes evenly.

   Time: PT2M

3. Grease the steaming plate

   Brush the flat plate or tray with the remaining 2 tbsp ghee, ensuring the entire surface is lightly coated.

   Time: PT2M

4. Steam the locha

   Place the greased plate inside the steamer pot, pour the batter evenly, cover tightly and steam over medium heat for 15 minutes.

   Time: PT15M

   Temperature: Steam (medium heat)

5. Add red‑chili ghee topping

   While the locha is still hot, melt 1 tbsp ghee in a small saucepan, stir in red chili powder, and drizzle over the steamed locha.

   Time: PT2M

   Temperature: Medium

6. Serve

   Cut the locha into wedges, serve immediately with coriander chutney and sliced onions on the side.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

15 g

Fat

8 g

Fiber

2 g