Buckwheat Chilla Recipe

Ingredients:

• 1 cup buckwheat flour (kuttu ka atta)
• 1/4 cup finely chopped onions
• 1/4 cup grated carrots
• 2 tbsp finely chopped coriander leaves
• 1 small green chili, finely chopped (optional)
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder (optional)
• Salt to taste
• 1/2 cup water (adjust for consistency)
• 2-3 tbsp Ghee for cooking

Instructions:

1. Prepare the batter:
   In a mixing bowl, combine buckwheat flour, chopped onions, grated carrots, coriander leaves, green chili (if using), cumin seeds, turmeric powder, and salt. Gradually add water to make a smooth, lump-free batter. The consistency should be pourable but not too thin.
2. Heat the pan:
   Heat a non-stick or cast-iron pan on medium heat. Lightly grease it with a little ghee.
3. Cook the chilla:
   Pour a ladleful of batter onto the pan and spread it gently into a circular shape, like a pancake. Drizzle a few drops of oil around the edges.
4. Flip and cook:
   Cook for 2-3 minutes on one side until golden brown and crisp. Flip the chilla and cook the other side for another 2 minutes.
5. Serve:
   Serve the buckwheat chilla hot with mint chutney.

Tips:

• For added flavor, you can mix grated zucchini, chopped spinach, or bell peppers into the batter.
• To make it spicier, add a pinch of red chili powder or garam masala.
• Ensure the pan is hot enough before pouring the batter for easy spreading and cooking.