Tangy Turmeric Vegetable Chilla Recipe

About this recipe

Tangy Turmeric Vegetable Chilla is a wholesome Indian breakfast that combines the goodness of gram flour, vibrant vegetables, and a hint of tanginess from yogurt. Flavored with turmeric and mild spices, this savory pancake is both nutritious and satisfying, perfect for an active lifestyle. Packed with fiber and protein, this dish is designed to support weight loss goals without compromising on taste. Serve it hot with a side of mint chutney or yogurt for a refreshing and energizing start to your day.

Ingredients

• - Besan
• 500 g Tomato - Hybrid
• 200 g Dahi
• 300 g Ginger Paste
• 100 g Coriander Leaves
• 1 liter Sunflower Oil
• 500 g Capsicum Green
• 250 g Carrot
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 250 g Spinach
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, combine gram flour, turmeric powder, red chili powder, garam masala, cumin seeds, and salt.
2. 2. Add yogurt and slowly incorporate water to create a smooth batter of pourable consistency.
3. 3. Mix in the chopped spinach, grated carrot, bell peppers, tomatoes, ginger paste, and coriander leaves to the batter.
4. 4. Heat a non-stick pan over medium heat and lightly grease it with 1/2 tsp vegetable oil.
5. 5. Pour a ladleful of batter onto the pan and spread it thinly to form a pancake.
6. 6. Cook for 2-3 minutes on one side until golden brown, then flip and cook the other side for another 2 minutes.
7. 7. Repeat the process with the remaining batter, adding a little oil to the pan as needed.
8. 8. Serve the chillas hot with mint chutney or plain yogurt for a tangy accompaniment.