Fluffy Masala Egg Chilla With Mint Chutney Recipe

About this recipe

A high-protein breakfast featuring spiced egg-based pancakes paired with a refreshing mint chutney, perfect for a flavorful start to the day.

Ingredients

• 6 pcs White Eggs
• 500G Loose Besan
• 500 g Onion
• - Tomato Ketchup
• 250g Green Chilli
• - Coriander Powder
• 50 g Cumin Powder
• 20 g Turmeric Powder
• 100 g Salt
• 50 g Black Pepper Powder
• 200 ml Mustard Oil
• 125 ml Flavoured Yogurt Drink - Mango
• 250 ml Lemon Juice Concentrate

Instructions

1. 1. Finely chop the onion, tomato, green chili, and coriander leaves.
2. 2. In a mixing bowl, whisk the eggs until frothy and add chickpea flour.
3. 3. Stir in the chopped vegetables, cumin powder, turmeric, salt, and black pepper.
4. 4. Heat 1 tablespoon of oil in a non-stick pan over medium heat.
5. 5. Pour a ladle of the batter onto the pan, spreading it into a thin circle.
6. 6. Cook for 2-3 minutes until the edges lift, then flip and cook the other side.
7. 7. Repeat the process with the remaining batter, adding oil as needed for each chilla.
8. 8. For the chutney, blend mint leaves, yogurt, lemon juice, and a pinch of salt into a smooth paste.
9. 9. Serve the hot egg chillas with the mint chutney on the side for dipping.