Cabbage peas chilla Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine grated cabbage, boiled peas, chickpea flour, chopped onions, green chilies, ginger, and spices.
• STEP 2.Add water gradually to make a thick batter. Season with salt and mix well.
• STEP 3.Heat a non-stick pan and grease it with oil. Pour a ladleful of batter onto the pan and spread it in a circular motion.
• STEP 4.Cook on medium heat until the edges turn golden brown. Flip the chilla and cook the other side until cooked through.
• STEP 5.Repeat the process with the remaining batter.
• STEP 6.Serve the cabbage peas chilla hot with chutney or yogurt.
• STEP 7.Cooking Tips: You can add other vegetables like grated carrots or spinach to the batter for added nutrition and flavor.
• STEP 8.Storage and Serving: Cabbage peas chilla is best served fresh and hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.

Cooking Tips

• You can add other vegetables like grated carrots or spinach to the batter for added nutrition and flavor.

Storage and Serving

• Cabbage peas chilla is best served fresh and hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a pan or microwave before serving.