this is a methi inspired recipe given to me by mayuri, and it is super...really easy to make...and delicious....
since i have never eaten leave alone made.....chillas this was a treat...i eventually got a hang of what it needs to look like...my first chilla looked a bit like an omelet...but for the second two i thinned the batter further with water..and they looked like crepes....and are very nutritious...and low on fat....with a good pan can be cooked without oil...
am pasting the recipe here exactly as i got it.......i made half this quantity...and made some changes....those i have identified in italics.....
1. prepare a mix of 1 cup of gram flour (besan) with water [ p.s 1cup is meant for about 6 roti- size cheela. ]... stir well so no lumps... mix shouldn't be too thick or too diluted...
u may also add 1/4 tspn of baking soda (eno) in the mix.
- made without soda...and 1/2 cup besan
2. add chopped green chillies, chopped onions 1 tbspn salt, 1/4 tspn red chilli pwd n 1/4 tsp amchoor pwd (if u like) to the mix. may also mix finely chopped dhaniya leaves (fr color n flavor)
- the amchoor adds a nice kick to the chilla.....all spices, salt i added according to taste...with a little extra red chillies to make up for not having any fresh green ones.....
3. now add 1/3 cup of washed, n grated/ chopped whatever vegs. - here methi n alu n kaddu- to the mix. (for vegs like aloo n carrots - boil n grate; methi ; just wash n chop'em like dhaniya/ palak).
...i used finely chopped methi, a little chopped onion, and finely chopped potato...did not bil or grate.....but grating potato would have given it a finer texture...but i enjoyed this way too...
4. rest the mix for 5 mins... check fr consistency... if u think its become thick, add some water n stir well....
the consistenty should be fairly watery.....to get the thin crepe texture...
5. pre heat the pan, medium flame, grease with oil and spread the mix over the pan.. start from the centre n spread evenly outside - much like dosa. i 'll suggest that u spread small portions, roti size, instead of trying the optimum dosa-style spread.. saves from cracking in the middle :P
6. when the up side turns brown/ golden brown, sprinkle some oil on this up side and turn it (so tht the greased side goes inwards, under the cheela)... keep turning the sides till they r golden brown (on both sides)
-what made this a really great recipe for me is that i really did not have to add to much oil...on a heavy bottom non-stick pan...i used barely any oil...and kept the lid on to help the chopped, un-boiled potatoes cook....
another suggestion i got from my mother was to add oil in the besan mix....and not add any while cooking....
i had my holi bruch of methi aloo chilla....with some lasun chutney, tomato chutney, though the chilla by itself was so flavour full that is did not need any chutneys....... all washed down by some tart and spicy...kanji....and butterscotch ice-cream to soothe my fiery tongue....yumm...am loving ghar ka khanaa....
much thanx mayuri....i ate all 3 chillas by my self ......and am greedy enough to look forward to more yummy recipes from you... ;]
Posts
