BAJRA VEGETABLE CHILLA

by Pavan Reddy

BAJRA VEGETABLE CHILLA

Ingredients                                       

  • Bewild Bajra Flour – 2 cups (250 g)
  • Curd (Yogurt) – ½ cup
  • Onion, finely chopped – 1 small
  • Carrot, grated – 1 small
  • Green Capsicum, finely chopped – 1 small
  • Spinach (Palak), finely chopped – ½ cup
  • Green Chillies, finely chopped – 3–4
  • Cumin Seeds – 1 tsp
  • Turmeric Powder – ½ tsp
  • Red Chilli Powder – ½ tbsp
  • White Sesame Seeds – 2 tbsp
  • Fresh Coriander, chopped – 2 tbsp
  • Salt – To taste
  • Water – As required
  • Oil or Ghee – For cooking


Method

  1. In a mixing bowl, combine Bewild Bajra Flour, cumin seeds, 1 tbsp sesame seeds, turmeric powder, red chilli powder, and salt.
  2. Add the curd and gradually pour in water while whisking to form a smooth, medium-thick batter without lumps.
  3. Cover and allow the batter to rest for 10 minutes.
  4. Add the chopped onion, grated carrot, capsicum, spinach, green chillies, coriander, and baking soda. Mix gently until everything is well incorporated.
  5. Heat a non-stick or cast-iron tawa over medium heat (170–180°C) and lightly grease it with oil or ghee.
  6. Sprinkle a few sesame seeds on the hot tawa. Pour a ladleful of batter and gently spread it into a medium-thick chilla.
  7. Drizzle a little oil or ghee around the edges and sprinkle a few more sesame seeds on top.
  8. Cover and cook on low to medium heat for 3–4 minutes, or until the underside turns golden brown.
  9. Flip carefully and cook the other side for another 2–3 minutes until evenly cooked and lightly crisp.
  10. Repeat with the remaining batter and serve hot.

Best Served With

  • Coriander Mint Chutney
  • Garlic Chutney
  • Yogurt
  • Tomato Chutney
  • Pickle

Tips

  • Resting the batter allows the bajra flour to hydrate, resulting in softer chillas.
  • Adjust the batter consistency with a little water if it becomes too thick after resting.
  • Cooking the chilla covered helps it cook evenly without drying out.
  • Add grated beetroot, zucchini, or sweet corn for extra colour and nutrition.
  • For a richer flavour, cook the chilla with ghee instead of oil.

 

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