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You should give egg chilla a try if you like quick, delicious, and high-protein meals. With simple kitchen ingredients, you can prepare this dish in a matter of minutes. You can add any vegetables you want and change the spices to suit your taste with a base of eggs and besan. This recipe is unique in that it can be turned into a loaded, spicy version or left plain, depending on your mood.
Video Credits: Twinkle Cooks/ YouTube
Egg chilla doesn't require much, making it ideal for hectic mornings or when you're craving something light but filling. However, a few astute suggestions can significantly impact the outcome. Everything matters, from choosing the appropriate vegetables to ensuring that the batter has the proper consistency. To make your egg chilla soft, flavourful, and never soggy, follow these tips.
Choose The Right Ingredients
Choosing the correct ingredients is the first step in making a delicious egg chilla. Fresh eggs always provide the best taste and texture. For structure, mix them with gram flour (besan). The exciting part is here: vegetables. Chop spinach, capsicum, mushrooms, onions, or tomatoes finely. These give the chilla more substance in addition to adding colour. Use common spices such as coriander powder, cumin powder, red chilli powder, and turmeric. Finely chopped green chillies are a great option if you enjoy a little heat. Simple flavours that work well together will do; a complex spice blend is not necessary. But remember that the freshness of the ingredients is crucial.
Image Credits: Freepik
Mastering The Chilla Base
Crack the eggs into a mixing bowl first. Beat until the whites and yolks are well combined. Avoid beating the eggs too much; it should be even rather than frothy. You can add a spoonful or two of water or milk per egg if you want your chilla to be thinner. To ensure that your vegetables cook quickly and blend well with the batter, make sure to chop them very finely. Remove excess moisture first if you're using watery veggies like zucchini or tomatoes. This keeps the chilla from getting soggy and helps it stay crisp. If you want a softer bite, you can sauté the vegetables a little.
Batter Success
To create a smooth batter, gradually add the gram flour after the eggs have been whisked. Now add your vegetables and season with the dry spices (black pepper, cumin, turmeric, chilli powder, and a little salt). Gently but thoroughly mix everything. The batter must be pourable without being too thin. The chilla will break or turn rubbery if it's too runny. It will not spread well if it is excessively thick. Thus, pay attention to the texture. You can use tiny water splashes to adjust it. Check the balance of salt and spice by tasting a drop of the batter before cooking.
Image Credits: Freepik
Master The Cooking
Heat an iron or nonstick skillet over medium heat. Spread it evenly after a little oil or ghee has been added. Fill the centre with a ladleful of batter, then gently spread it out in a circle. Don't push too hard; let it develop organically. Allow it to cook for three to four minutes on each side. When the edges start to lift a little, flip it over and cook it until golden on the other side. If necessary, apply a few drops of oil to the edges. This adds a beautiful, crisp finish and helps keep things from sticking.
How To Serve?
The best way to enjoy egg chilla is hot. It tastes great with tomato ketchup, green chutney, or even tamarind chutney for a little tang. Additionally, some people prefer to eat it with raita or curd on the side. You can use foil to keep it warm if you're packing it for lunch. For added flavour, sprinkle some grated cheese or a piece of butter on top. It can also be rolled up like a wrap or served with bread. Serve with a cup of chai or a glass of fresh juice for a complete meal; it just makes the plate look better.
