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Besan Chilla – A healthy snack

Author Priyanka Mittal is a dietitian based at Zirakpur and catering her services to Chandigarh, Mohali and Panchkula. She holds the degrees of M.SC and M.PHILL into Diet & Nutrition. She holds a rich experience into the field of Diet & Nutrition. For further details you can also visit http://www.dietitianpriyanka.com.

Vegetable Besan Chilla

 

Prep Time – 10 Minute

Cook Time – 10 Minute

Total Time- 20 Minute

Serving – 2 People

 

Ingredients

1 cup Besan

1 tbsp oats flour

½ cup carrot

½ cup onion

½ cup paneer (grated)

1 green chilli

1 Tomato(small finely chopped )

½ tsp carom seeds ( ajwain )

1 tsp salt (according to taste )

1 tsp black pepper

1 cup water

 

Method

 

Take gram flour and oats flour in a bowl . add onion , carrot , bell pepper , green chilli , ajwain , salt , and coriander leaves finely chopped. Now mix all these materials with the help of water. if you find this solution thickened you can dilute by adding water to it. Turn on the gas and put the pan on the gas . when the pan becomes a bit hot. Then  put a little oil in the pan and spread a little gram flour in the pan. Now cook this chilla until it is crisp and golden brown. Now add grated paneer onion black pepper and green coriander leaves. Fold it and serve  it with red and green chutney.

 

Recipe Note– Whenever you want to cut a fine capsicum, beans with cheese and put it in the pan .

Suggestion– Chilla is easily made on non – stick pan . Chilla does not stick on it.

The quantity of water in the gram flour is dependant on the quality of gram flour. If the gram flour is thick then the water needs to be added and if the gram flour is fine the water will look less.

When the pan is warmed , spread the chilla on  the pan and if it does not  get sufficient heat then the chilla can stick on the pan. Stirring on the medium fire the chilla will turn black from the bottom .

Vegetable chilla is healthy and delicious . Chilla can be used as a snack and also for goods a lunch box meal.

healthy snack

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