Golden Tandoori Veggie Chilla Recipe

About this recipe

Golden Tandoori Veggie Chilla is a wholesome and flavorful Indian breakfast dish that blends the richness of chickpea flour with the vibrant colors of fresh vegetables and the aromatic warmth of medium-spiced tandoori masala. Perfectly crisped on the outside and soft on the inside, this nutritious chilla is complemented by a tangy yogurt-based dip, making it an ideal choice for a family breakfast that satisfies both taste and health goals. Loaded with fiber and protein, this recipe is crafted for weight loss while keeping things delicious and fulfilling.

Ingredients

• - Besan
• 2 pcs Zucchini
• 500 g Tomato - Hybrid
• - Tandoori Seasoning 50g
• 100 g Salt
• 200 g Dahi
• 100 g Coriander Leaves
• 100G Oleo
• 50 g Black Pepper Powder
• 250 g Carrot
• 50G Green Chilies
• 100 g Jeera
• 100 g Red Chili Powder
• 250 g Spinach
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, combine the chickpea flour, turmeric powder, tandoori masala, cumin seeds, red chili powder, black pepper, and salt. Gradually add water and whisk to make a smooth batter with a slightly thick consistency.
2. 2. Fold in the grated zucchini, carrot, chopped spinach, tomato, green chilies, and coriander leaves into the batter, ensuring all ingredients are evenly distributed.
3. 3. Heat a non-stick pan on medium heat and lightly grease it with a few drops of oil. Pour a ladleful of batter onto the pan and spread it into a thin circle using the back of the ladle.
4. 4. Cook the chilla for 2-3 minutes on one side until golden brown, then flip and cook the other side for another 2-3 minutes. Repeat the process for the remaining batter.
5. 5. In a small bowl, whisk the plain yogurt until smooth and creamy. Optionally, add a pinch of salt and chopped coriander leaves for extra flavor.
6. 6. Serve the hot tandoori veggie chillas fresh with the yogurt dip on the side. Enjoy a flavorful and nutritious breakfast!