Kuttu Chilla | Buckwheat Chilla | Kuttu Flour Pancake | Vrat Chilla Recipe
Kuttu chilla is a savoury pancake made using kuttu flour, also known as buckwheat flour, along with simple ingredients and mild spices. The batter is spread on a hot tawa and cooked until the edges turn crisp and the centre is cooked through. Since kuttu flour does not behave exactly like wheat flour, getting the batter consistency right is important for easy spreading and flipping. It can be served with curd, green chutney, or a simple potato preparation and is also commonly enjoyed during fasting days.
Preparation Time
10 minutes
Soaking Time
Nil
Cooking Time
10 minutes
Makes
5
INGREDIENTS
- ½ Cup Kuttu atta
- ½ tbsp ginger green chilli paste
- Pinch of red chilli powder
- Pinch turmeric
- 2 tbsp finely chopped onions
- 2 tbsp grated carrots
- 2 tbsp finely chopped capsicum
- 2 tbsp finely sliced cabbage
- 1 tsp sesame seeds
- ½ tsp jeera
- Pinch hing
- Salt to taste
- 2 tbsp chopped coriander
- Water to make the chilla batter
- Oil tosautr the chilla
METHOD
- In a bowl mix together all the ingredients.
- With water, make a semi thick batter.
- Heat oil in a pan and make round chillas.
- Flip and cook on both the sides until cripsy and golden brown.
- Serve hot.
Chef's Note from Renu Dalal:
Let the first side cook properly before flipping, as kuttu chilla is more delicate than a regular wheat-based chilla.
