High Fibre Chilas

by Tarla Dalal

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Accompaniments

Eggplant Dip
Low Calorie Green Chutney
Mint and Coriander Chutney
Spinach Raita

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Scrumptious pancakes made using buckwheat which is extremely high in fibre and iron. Carrots and spring onion add crunch to these soft pancakes, apart from providing substantial amounts of vitamin A. When served with Low Calorie Green Chutney, they are sure to bring a smile to your face.

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Preparation Time: 2 hours.
Cooking Time: 15 mins.
Makes 4 chilas.
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Ingredients

1/2 cup buckwheat (kutto or kutti no daro)
1 tbsp sanwa millet (sama)
1/4 cup low fat curds (dahi)
1 tsp ginger-green chilli paste
2/3 cup grated carrot
2/3 cup chopped spring onions with greens
1 tbsp chopped coriander (dhania)
salt to taste

Other ingredients
1 tsp oil for cooking

Method

Combine the buckwheat, curds, sanwa millet with ½ cup of water and mix well.
Allow it to soak for 2 hours.
Liquidize this mixture in a blender till it is a smooth purée.
Pour it into a bowl and add the ginger-green chilli paste, carrot, spring onions, coriander and salt and mix well.
Pour approx. 3 tablespoons of this batter onto a heated non-stick pan. Cook the chila on both sides using a little oil, till both sides are golden brown.
Repeat with the remaining batter to make 3 more chilas.

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