Preparation Time: Cooking Time: Total Time: Makes 4 chillasShow me for chillas
1 1/4 cups besan (bengal gram flour)
1 1/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
salt to taste
2 tbsp finely chopped coriander (dhania)
4 tsp oil for cooking
For Serving4 tsp green chutney
1 1/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
salt to taste
2 tbsp finely chopped coriander (dhania)
4 tsp oil for cooking
For Serving4 tsp green chutney
Method
- Combine the besan, chilli powder, turmeric powder, asafoetida, salt and approx. ¾ cup of water in a deep bowl and whisk well.
- Add the coriander and mix well.
- Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle.
- Smear 1 tsp of oil evenly over it and along the edges and cook on a medium flame till the chilla turns golden brown in colour and crisp.
- Flip over and cook on a medium flame for another minute and fold to make a semi-circle.
- Repeat steps 3 to 5 to make 3 more chillas.
- Serve immediately with green chutney.
Nutrient values per chilla
| Energy | 236 cal |
| Protein | 10.7 g |
| Carbohydrates | 30.7 g |
| Fiber | 7.9 g |
| Fat | 7.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 214.9 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.2 mg |
| Vitamin C | 2.5 mg |
| Folic Acid | 75.6 mcg |
| Calcium | 31.5 mg |
| Iron | 2.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 38.4 mg |
| Potassium | 372.8 mg |
| Zinc | 0.9 mg |