Quick Chilla With Chutney Recipe

Cooking Directions

• STEP 1.In a bowl, mix gram flour, water, turmeric powder, red chili powder, and salt to make a smooth batter.
• STEP 2.Add onions, tomatoes, green chilies, and coriander leaves to the batter. Mix well.
• STEP 3.Heat a griddle or non-stick pan and grease it with oil.
• STEP 4.Pour a ladleful of batter onto the griddle and spread it in a circular motion.
• STEP 5.Cook until the chilla is crispy and golden brown on both sides.
• STEP 6.Serve hot with chutney or ketchup.

Cooking Tips

• Make sure the batter is of pouring consistency.
• You can add grated vegetables like carrots or cabbage to the batter for extra nutrition.
• Serve the chilla immediately after cooking for the best taste and texture.

Storage and Serving

• Chilla is best served hot.
• Leftover chilla can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the chilla before serving.