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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
In a mixing bowl, combine bajra flour, gram flour, turmeric, red chili powder, and salt.
Add chopped onion and coriander leaves to the mixture.
Gradually add water to make a smooth batter of pouring consistency.
Heat a tawa or skillet and grease it lightly with oil.
Pour a ladleful of batter onto the tawa and spread it evenly to form a thin pancake.
Cook on medium heat until the edges start to lift and the bottom turns golden brown.
Flip the chilla and cook the other side until done.
Serve hot with yogurt or chutney.
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Ensure the batter is of pouring consistency to make spreading easier.
Use a non-stick tawa to avoid sticking and for even cooking.
You can add grated vegetables like carrot or zucchini for added nutrition.
Can I use any other flour instead of bajra flour?
You can substitute bajra flour with other millet flours like ragi or jowar, but the taste and texture may vary.
Is Bajre Ka Chila suitable for gluten-free diets?
Yes, Bajre Ka Chila is naturally gluten-free as it uses bajra flour.
What can I serve Bajre Ka Chila with?
It pairs well with yogurt, green chutney, or even tomato ketchup.
Can I make Bajre Ka Chila ahead of time?
It is best served fresh, but you can prepare the batter ahead and refrigerate it for up to 24 hours.
How do I store leftover chillas?
Store them in an airtight container in the refrigerator and reheat on a tawa before serving.
