Ingredients with Measurements:
- 1 cup mustard greens (raai), finely chopped
- 1 cup besan (gram flour)
- 1/2 cup water
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- Salt to taste
- Oil for cooking
Special equipment needed:
- Non-stick pan
Step-by-step instructions:
1. In a mixing bowl, add finely chopped mustard greens, besan, red chili powder, turmeric powder, cumin powder, and salt to taste. Mix well.
2. Gradually add water to the mixture and whisk until it forms a smooth batter.
3. Heat a non-stick pan on medium heat and add a few drops of oil.
4. Pour a ladleful of the batter onto the pan and spread it evenly in a circular motion.
5. Cook for 2-3 minutes or until the bottom turns golden brown.
6. Flip the chilla and cook for another 2-3 minutes until the other side is also golden brown.
7. Repeat the process with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 4-5 chillas
Nutritional information:
Calories per serving: 120
Fat: 5g
Carbohydrates: 15g
Protein: 6g
Substitutions for ingredients:
- Mustard greens can be substituted with spinach or kale.
- Besan can be substituted with chickpea flour or all-purpose flour.
Variations:
- Add chopped onions, tomatoes, and green chilies to the batter for a more flavorful chilla.
- Add grated paneer or cheese to the batter for a cheesy twist.
Tips and tricks:
- Make sure the batter is smooth and without any lumps.
- Use a non-stick pan to prevent the chilla from sticking to the bottom.
- Serve hot with chutney or ketchup.
Storage instructions:
Raai ka chilla can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the chilla in a microwave or on a non-stick pan until heated through.
Presentation ideas:
Serve the raai ka chilla on a plate with a dollop of chutney or ketchup on the side.
Garnishes:
Garnish with chopped coriander leaves or grated cheese.
Pairings:
Raai ka chilla pairs well with a hot cup of masala chai.
Suggested side dishes:
Serve with a side of salad or raita.
Troubleshooting advice:
- If the batter is too thick, add more water to achieve a pouring consistency.
- If the chilla is sticking to the pan, add more oil to the pan.
Food safety advice:
Make sure to wash the mustard greens thoroughly before using them in the recipe.
Food history:
Raai ka chilla is a popular breakfast dish in North India.
Flavor profiles:
Raai ka chilla has a slightly bitter and earthy flavor from the mustard greens, which is balanced by the spices.
Serving suggestions:
Serve raai ka chilla hot with a side of chutney or ketchup.
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Region: Indian