Chila Chaat by Tarla Dalal
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Ever thought of preparing a chaat out of traditional chilas? We have always known the thin gram flour pancake to be a sumptuous snack, but when chopped and topped with spring onions, peppy chutneys and crunchy sev, it transforms into an exciting Chila Chaat, which will satiate elders and throw youngsters into a frenzy.
Recipe Description for Chila Chaat
- Combine all the ingredients along with approx. ¾ cup of water in a deep bowl and mix very well using a whisk till no lumps remain.
- Heat a non-stick tava (griddle) and grease it lightly using oil.
- Sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.
- Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle.
- Smear a little oil over it and along the edges and cook on a high flame till the chila turns brown in colour and crisp.
- Flip over and cook on the other side as well.
- Repeat steps 2 to 6 to make 3 more chilas.
- Cut each chila into 1” square pieces and keep aside.
- Combine the chila pieces, spring onions, khajur imli ki chutney, green chutney and sev in a deep bowl and toss well.
- Serve immediately garnished with coriander.
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