Stuffed Grilled Besan Chilla With Curd Raita Recipe

Cooking Directions

• STEP 1.In a bowl, mix besan (gram flour), 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 evenly to make a thin chilla.
• STEP 3.Cook the chilla on medium heat until it turns golden brown on both sides.
• STEP 4.In a separate pan, heat oil and add cumin seeds. Once they splutter, add chopped onions, bell peppers, and grated carrots. Saute until the vegetables are cooked.
• STEP 5.Add salt, red chili powder, and garam masala to the vegetable mixture. Mix well.
• STEP 6.Place a spoonful of the vegetable mixture on one half of the chilla. Fold the other half over to make a stuffed chilla.
• STEP 7.Grill the stuffed chilla on a hot griddle until it becomes crispy and golden brown.
• STEP 8.For the curd raita, whisk yogurt in a bowl until smooth. Add chopped cucumber, tomatoes, onions, and mint leaves. Season with salt and roasted cumin powder.
• STEP 9.Serve the stuffed grilled besan chilla hot with curd raita on the side.

Cooking Tips

• Make sure the batter for the chilla is of pouring consistency, neither too thick nor too thin.
• You can add other vegetables like spinach or grated zucchini to the stuffing for added nutrition.
• To make the chilla more flavorful, you can add chopped green chilies and coriander leaves to the batter.

Storage and Serving

• Stuffed grilled besan chilla is best served hot and fresh.
• If you have any leftover chilla, you can store it in an airtight container in the refrigerator for up to 2 days.
• Reheat the chilla in a pan or microwave before serving.
• The curd raita can be stored in the refrigerator for up to 3 days. Stir well before serving.