INGREDIENTS:
- 1 cup rajgira flour (amaranth flour)
- 1 small green chili, finely chopped (optional)
- 1 tbsp finely chopped coriander leaves
- 1 tsp cumin seeds
- Salt to taste
- Water (adjust for consistency)
- 2-3 tbsp Ghee for cooking
HOW TO MAKE:
In a mixing bowl, combine rajgira flour, green chili, coriander leaves, cumin seeds, and salt. Gradually add water to form a smooth, lump-free batter with a pourable consistency.
Heat a non-stick or cast-iron pan on medium heat. Lightly grease it with ghee .
Pour a ladleful of the batter onto the pan and spread it gently into a circular shape, like a pancake. Drizzle a little ghee or oil around the edges.
Cook for 2-3 minutes on one side until it turns golden brown.
Flip the chilla and cook the other side for another 2 minutes.
Serve the rajgira chilla hot with mint chutney, yogurt.
NUTRITIONAL VALUE:
