Chillah

By malini2507

Chillah is basically a type of pancake. In West Bengal, soru chakli / pati sapta are traditional pancakes and are taken as a sweet dish.
My mother used to make soru chakli with wheat (atta) and she used to call it "gola roti", meaning wheat batter made with water. She used to add salt but not turmeric, spread the batter in a flat bottomed tawa and fry like a dosa. The final roti looked wheatish and was eaten with fried vegetables / curry.
I changed the dish by adding some other ingredients like flour & besan with chopped vegetables (you can add vegetables as per your choice or prepare the Chillah with wheat, flour & besan only).
I make Chillah in a non-stick flat botomed frying pan so that very little oil is required.
Chillah is very nutritous and with the added vegetables it becomes a meal on its own.
My mother used to serve this with Sukki Bhaji (Sukha Bhaji) which is my father's favourite dish from Nagpur.

Ingredients

• 2 cups flour
• 2 cups wheat
• 2 cups gram flour (besan)
• 1 / 2 tsp baking powder (optional)
• 2 medium sized onions, finely chopped
• 1 large capsicum, finely chopped
• 2 bunch cilantro / coriander leaves, finely chopped
• 1 tsp turmeric
• 1- 1/2 tsp salt (to taste)
• 1 tsp sugar (optional)
• A pinch of red chili powder (optional, if you like it hot)
• White Oil, for frying
• Water (as per requirement)

Details

Adapted from bloggermoms.com

Preparation

Step 1

Preparation:

1) Sift together flour, wheat, besan and baking powder.
2) Add turmeric, salt, red chili powder, and salt and mix well.
3) Slowly add water and blend to form a smooth batter or until you get the right consistency.
4) Add the chopped onions, capsicum and coriander leaves in the batter and mix well.
5) Take a non-stick frying pan and heat 2-3 drops of white oil.
6) Spread & coat all over the base with a wooden spatula including the side of the pan.
7) When the oil is hot, reduce heat and pour a ladle full of batter in the middle.
8) Spread the batter in a circular motion by tilting the pan or by spreading with the back of a wooden spatula to form the chillah (You have to do this quick before the mix sets, a few attempts and will have a perfect chillah).
9) Let it set (you will know when the bottom is set by seeing the colour change).
10) Flip the chillah to the other side. Add a little oil and toast till done.

Serve:
1) Serve hot with sukha bhaji (a dish of mashed boiled potatoes fried in a little oil with mustard seeds, chopped chillies & sliced onions and garnished with coriander leaves.

Tips:

1) Ensure that there are no lumps while making the batter, you can strain through a strainer to get a smooth batter.
2) Check the consistency with a spoon full of batter.
3) If it’s pouring very easily, you have to add little flour and if it’s taking time to pour, add a little water.
4) A perfect batter with the right consistency should easily spread in the frying by tilting the pan around.
5) Always add the chopped ingredients after the batter is ready otherwise it will be difficult to mix, lumps may remain and you may not get that right consistency.