Stuffed Chilas

by Tarla Dalal

Added to 4 cookbooks
This recipe has been viewed 1886 times

Chilas are delicious pancakes unique to the desert province of Rajasthan. This versatile stuffing can also be used as a sandwich spread or be wrapped in chapattis... relish it the way you like it best!

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Preparation Time: 20 Minutes
Cooking Time: 40 Minutes
Makes 12 chilas
Show me for chilas

Ingredients

For the chilas
1 cup besan (Bengal gram flour)
a pinch of asafoetida (hing)
1 tsp ginger-green chilli paste
salt to taste
1 1/4 tsp oil for greasing and cooking

For the stuffing
1 tsp butter
1/2 tsp cumin seeds (jeera)
1 green chilli, finely chopped
1/2 cup chopped tomatoes
1 cup boiled mixed sprouts (red chana, chawli, moong, rajma etc.)
2 tsp chaat masala
salt to taste
2 tbsp chopped coriander (dhania)

Method

For the chilas

Combine the besan, turmeric powder, asafoetida, ginger-green chilli paste and salt, mix well and add enough water to make a thin batter of pouring consistency.
Heat a non-stick tava (griddle) and lightly grease it ¼ tsp of oil.
Pour a ladleful of the batter on the tava (griddle) and spread it evenly to make a thin circle of 150 mm. (6") in diameter.
Cook using ¼ tsp oil till both sides turn brown in colour and slightly crisp.
Repeat with the remaining batter to make 11 more chilas. Keep aside.

For the stuffing

Heat the butter in a kadhai and add the cumin seeds and green chillies
When the cumin seeds crackle, add the tomatoes and sauté for 5 to 7 minutes.
Add the sprouts, chaat masala and salt and sauté for 2 to 3 minutes.
Remove from the flame, add the coriander and mix well.
Divide it into 12 equal portions and keep aside.

How to proceed

Place a chila on a flat dry surface, spread a portion of the stuffing on one half of the chila and fold it to make a semi-circle.
Repeat with the remaining ingredients to make 11 more stuffed chilas.
Serve immediately.

RECIPE SOURCE : Cooking with Sprouts