Ingredients
- Oats flour: 1 cup (grind rolled oats to make flour)
- Fresh fenugreek (methi) leaves: ½ cup, finely chopped
- Besan (gram flour): ¼ cup
- Yogurt (curd): 2 tbsp
- Water: ¾ cup (adjust as needed for consistency)
- Green chili: 1, finely chopped
- Ginger: 1 tsp, grated
- Turmeric powder: ¼ tsp
- Carom seeds (ajwain): ½ tsp
- Salt: to taste
- Oil: for greasing the pan
Preparation
In a mixing bowl, combine oats flour, besan, and yogurt. Gradually add water to make a smooth batter.
Add chopped methi leaves, green chili, ginger, turmeric powder, ajwain, and salt to the batter. Mix well and let it rest for 10 minutes.
Heat a non-stick pan or skillet and lightly grease it with oil.
Pour a ladleful of batter onto the pan and spread it into a thin circle.
Cook on medium heat until the edges start lifting, then flip and cook the other side until golden brown.
Serve hot with chutney or yogurt.
Servings: 2-3 servings (makes about 6 small chillas).
Notes
- If fresh methi is unavailable, dried methi (kasuri methi) can be used. Add 1-2 tbsp to the batter.
- You can add finely chopped vegetables like onions, carrots, or spinach for extra nutrition.
- Ensure the batter is not too thick or too runny for easy spreading on the pan.
