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Bajra Fenugreek chilla

Written By Sandhya Sharma on Monday, January 20, 2020 | Monday, January 20, 2020

                         Bajra Fenugreek chilla

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Bajra Fenugreek chilla is a healthy cooking with millet.Cooked on non-stick with minimum oil. It is a healthy and wholesome protein packed crepe that makes a wholesome breakfast dish for winters.
The addition of green chili, ginger, garlic, spring onions and fenugreek leaves makes this chilla really delicious.
Pearl millet is one of the most commonly grain used in India. it is referred to as ' a poor man's staple'.
These are great for diabetic people also. Gluten free healthy breakfast recipe. 
There was some leftover fenugreek leaves and spring onions in the house. Pearl millet was also left in little quantity.
So, combined them together to a healthy and delicious breakfast.
Cooking is all about innovation and how you can make most out of the waste, or cook with the ingredients available in the house, this is what I think.
My most of the recipes are simple healthy and can be prepared with ingredients available in the house. 
So, let us start the recipe.

Recipe cuisine – Indian 

Recipe course – Breakfast

Preparation & cooking – 15 minutes 

Servings -3 big chilla

 

Recipe Ingredients:

2 cups Bajra flour ( pearl millet )
2 cups butter milk
1 tbsp spring onions finely chopped
1 cup fresh fenugreek leaves
1 green chili
1/2 inch ginger
3-4 garlic cloves 
1/2 teaspoon red chili powder
1/4 tea spoon turmeric powder
salt to taste
refined oil for shallow fry ( as per requirement ) 

Recipe instructions:

Peel the ginger, garlic and make a coarse paste of ginger garlic and green chili in a grinder.
Chop the fenugreek leaves finely.
Sieve the Pearl millet in a mixing bowl.
Add salt to taste, red chili powder, turmeric powder and ginger chili paste along with 2 cups of butter milk and mix well, so that no lumps are left in it.
Rest for 15 minutes.
Now add the chopped spring onions, fenugreek leaves and mix well.

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The batter should be thick but flowing, you can add some water for the required consistency.
Heat a non-stick pan.
Spread a big ladle full over the pan in a circle evenly as shown in the picture.
Reduce the flame to medium.
Wait for a minute or 2, when the sides of chilla leaves the pan, add few drops of refine oil around the chilla.
Flip the chilla, add few drops around it and let it cook for 2-3 minutes till some brown spots appear on it. 
Prepare all the chilla in same way.
Delicious, healthy breakfast is ready in a couple of minutes.
Tastes good without anything, still you can serve with ketchup or chutney.

Tips for making Bajra Fenugreek chilla

  • Take care the batter is lumps free.
  • Flip carefully as it might break.
  • Keep the flame high when you spread the batter and reduce to medium after spreading.

 

 
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