Potato Stuffed Besan Chilla Recipe

Cooking Directions

• STEP 1.In a bowl, mix besan, salt, turmeric powder, red chili powder, and water to make a smooth batter.
• STEP 2.Heat a non-stick pan and pour a ladleful of the batter. Spread it in a circular motion to make a thin pancake.
• STEP 3.Cook the chilla on medium heat until the edges start to crisp up. Flip it over and cook the other side.
• STEP 4.In a separate pan, heat oil and add cumin seeds. Once they splutter, add mashed potatoes, salt, red chili powder, and garam masala. Mix well.
• STEP 5.Place a spoonful of the potato mixture on one half of the chilla. Fold the other half over the filling.
• STEP 6.Cook the stuffed chilla for a few more minutes until it is crispy and golden brown.
• STEP 7.Serve hot with chutney or yogurt.

Cooking Tips

• Make sure the batter is smooth and lump-free for a perfect chilla.
• You can add chopped onions, green chilies, or coriander leaves to the potato filling for extra flavor.
• To make the chilla more nutritious, you can add grated vegetables like carrots or spinach to the batter.
• If you prefer a spicier chilla, you can increase the amount of red chili powder in the batter or the potato filling.

Storage and Serving

• Potato Stuffed Besan Chilla is best served hot and fresh.
• You can store any leftover chilla in an airtight container in the refrigerator for up to 2 days.
• To reheat, simply heat the chilla in a pan or microwave until warm.
• Serve the chilla with mint chutney, tamarind chutney, or yogurt for a delicious breakfast or snack.