Ingredients
- Rajgira flour (amaranth flour): 1 cup
- Curd: 2 tablespoons (optional)
- Water: ¾ to 1 cup (adjust for batter consistency)
- Salt: to taste
- Green chili: 1, finely chopped
- Ginger: ½ teaspoon, grated
- Coriander leaves: 2 tablespoons, finely chopped
- Cumin seeds: ½ teaspoon
- Ghee or oil: for cooking
Preparation
In a mixing bowl, combine rajgira flour, salt, curd (if using), green chili, ginger, coriander leaves, and cumin seeds.
Gradually add water and whisk to form a smooth, lump-free batter. The consistency should be pourable but not too thin.
Heat a non-stick pan or tawa over medium flame and grease it lightly with ghee or oil.
Pour a ladleful of batter onto the pan and spread it gently to form a thin chilla.
Cook on one side until golden brown, then flip and cook the other side.
Repeat with the remaining batter, adding oil or ghee as needed.
Servings: 2
Serving Suggestion
- Serve hot with mint chutney or yogurt.
Notes
- For added flavor, you can mix grated vegetables like carrots or finely chopped spinach into the batter.
- Ensure the batter consistency is right to avoid breaking while flipping.
