Hide the vegetables with this yummy chilla recipe.
When it comes to beetroot, its the best recipe if you do not like the taste of beetroot.
We love this chilla recipe. Every week we make it once with a different veggie. I have tried various leafy veggies like spinach, chard, kale, radish leaves and root veggies like radish bulbs, leeks, carrot, beetroot. When it comes to beetroot, its the best recipe if you do not like the taste of beetroot. It taste's heavenly and gets a unbelievable ruby red color. I am sure if you have any vegetable your family dislikes, this is a good disguise.
I do not have step by step photos, as this was a after thought but it's a super easy recipe.
Lets make it
You will need
Wheat flour - 2 cup
Chickpea flour - 1 cup
Rice flour - 1/2 cup
Semolina (sooji) - 1/2 cup
Flax seed powder - 1 tbsp
Garlic paste - 2 tsp
Coriander Powder - 2 tsp
Cumin powder - 1 tsp
Garam masala - 1/2 tsp
Carom (ajwain) - 1/2 tsp
Turmeric powder - 1/2 tsp
Chilly powder - 1/4 tsp
Asafetida - 1/4 tsp
Salt - taste
Boiled + pureed veggies - 1 cup
Onions finely chopped - 1 cup
Cilantro finely chopped - 1 cup
Process
Mix all the ingredients together except onions and cilantro. You can mix in the onions but they tend to leave water and make the batter runny.
Add water to create a batter. It should be the consistency of pancakes/dosa.
Bubu's can help in the above two steps.
On a hot griddle, apply ghee. Gently spread the batter like a dosa. I like is a little thick like a set/sponge dosa. If your griddle is made of iron it will add more nutrition to your chilla.
Finally add chopped onions and cilantro on top.
Cover with a lid to cook it throughly, inside out. There is no need to flip. If you do feel the need, 5 -15 seconds should be more than enough to cook it and retain the beautiful ruby red color.
Serve hot. Tastes best with Indian white butter (makkhan) and mint chutney.
We all love it. We make it once a week with a different veggie each time. Definitely worth a try.
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