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1. Heat the oven to 190C and lightly oil a 12-cup muffin tin. Finely chop the tomatoes, fresh cilantro, fresh mint, and green chili.
0.2 cup olive oil,
2 piece tomatoes,
0.2 cup fresh cilantro,
2 tbsp fresh mint,
1 piece green chili
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2. Whisk the besan, baking powder, baking soda, salt, ground cumin, and black pepper in a large bowl.
0.8 tsp ground cumin,
0.2 tsp black pepper,
1.5 cup besan,
1.5 tsp baking powder,
0.2 tsp baking soda,
0.8 tsp salt
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3. In a second bowl, whisk the plain yogurt, water, and most of the olive oil until smooth.
0.5 cup plain yogurt,
0.8 cup water,
0.1 cup olive oil
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4. Pour the yogurt mixture into the besan mixture and whisk to a thick, smooth batter. Fold in the tomatoes, fresh cilantro, fresh mint, and green chili.
0.5 cup plain yogurt,
0.8 cup water,
0.2 cup olive oil,
2 piece tomatoes,
0.2 cup fresh cilantro,
2 tbsp fresh mint,
1 piece green chili,
1.5 cup besan
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5. Divide the batter evenly between the 12 muffin cups, filling each about halfway, and drizzle the remaining olive oil over the tops. Bake for 16 to 20 minutes, until set, lightly golden, and a tester comes out clean.
0.5 cup plain yogurt,
0.8 cup water,
0.2 cup olive oil,
2 piece tomatoes,
0.2 cup fresh cilantro,
2 tbsp fresh mint,
1 piece green chili,
1.5 cup besan
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6. Cool the muffins in the tin for 5 minutes, then transfer to a rack and serve warm or at room temperature.
By mansi