Winter Diet: Bajra Chilla To Treat Your Taste Buds

There is no doubting that chilla has integrated itself into our regular diet. It quickly turns into a full meal whether you serve it with ketchup or just some achar. And what most intrigues us about the modest chilla is how many variations there exist across the nation. In addition to the most well-liked besan chilla, several varieties are available. The widely consumed version is called bajra chilla. It's a brand-new year, the worldwide millet year, and bajra season! It is delectable, healthful, and gluten-free. You can only create these with this recipe, so give it a try. The finest way to eat this type of chilla is with achar, ker sangria, and other side dishes. It is especially popular in Rajasthan. Making use of bajra (millet) flour, bajra chilla can be regarded as satisfying to the core. Additionally, it provides you with energy, fibre, and a number of important minerals, all owing to the extremely nutritious bajra. Bajra is vegan, gluten-free, and a great addition to your diet for managing diabetes and weight reduction. Not just that. Magnesium is abundant in bajra, which can lower cholesterol levels and improve heart health. 

Let's be honest it's harder than it looks to make a chilla that is precisely circular. For those who are just beginning their culinary journey, making chilla can be quite a task. Additionally, the difficulty can increase with bajra chilla. This is the reason we considered simplifying the procedure for you. We offer a simple recipe that will enable you to make bajra roti flawlessly every time. Let's look at it. 

Here is how you can make this - 


Bajra - 1 cup 

Water - Around 2 cups 

Tomatoes - 2 tbsp 

Onions - 2 tbsp 

Green Chillies - 1 tsp 

Coriander - 1 tsp 

Salt - to taste 



Combine the bajra atta with the remaining wet ingredients in a bowl. Add the water, and whisk to combine. Make certain the consistency you receive matches what is shown in the video. 

Ghee should now be added to a hot tawa, and the tawa should be extremely hot. 

Just as you would for a dosa, pour the batter onto the hot, greased tawa. You will see a top colour change after cooking under cover for around 2-3 minutes. 

After flipping, cook for an additional 2 to 3 minutes, or until very crisp and brown. 

Warm up and serve with your preferred aachar and sabzi.