Vegetable Savory Pancakes (Chilla) – Indian Style

Step 1: Prepare the Batter Base

Take a bowl and pour 1 cup of lukewarm water into it. Gradually add 0.5 cup of all-purpose flour while whisking continuously to ensure a lumps-free and thin batter with a flowing consistency.

Step 2: Add Spices

Add salt to taste (approximately 0.5 tsp), 1 tsp oregano, 1 tsp red chili flakes, 0.5 tsp coriander powder, 1 tsp cinnamon powder, 1 tsp cumin seeds, and a pinch of carom seeds to the batter. Mix all the ingredients well until thoroughly combined.

Step 3: Incorporate Vegetables

Add 2 tbsp of grated capsicum, 1 small sliced onion, 2 tbsp of grated carrot, 0.5 cup of fresh chopped coriander leaves, and 1 chopped red chili (optional) to the batter. Mix everything well.

Step 4: Add Gramflour and Final Mix

Add 1 tbsp of gramflour to the mixture and mix thoroughly until the batter is well combined and ready for cooking.

Step 5: Cook the Pancakes

Grease a pan with oil using a brush. Pour a ladleful of batter onto the hot pan and spread it gently with the back of the ladle to form a round shape. Cook on medium-high flame until the edges start to crisp and the top looks set. Carefully flip the pancake and cook the other side until it turns light brown and is cooked through.

Step 6: Serve

Once cooked, remove the pancake from the pan. Roll it up and cut it into small pieces as shown in the video. Serve hot with yogurt or your preferred dipping sauce.

• Ensure the batter is lump-free for a smooth pancake.

• Cook the pancakes on medium-high flame to achieve even browning and a crispy texture.

• Add other finely chopped vegetables like spinach, zucchini, or bell peppers.

• Serve with green chutney, tomato ketchup, or a side of yogurt.