Inspired by Masaba Gupta’s hat-tip to this wholesome desi breakfast delight, here’s how you too can ace this easy, healthy snack
Vegetable chilla
In one of her recent posts, designer Masaba Gupta revealed her unique take on a winter breakfast classic: chilla. It was prepared using wholesome ingredients such as pumpkin, bajra, sesame, spinach, chilli, ginger, and garlic. Taking a cue from her innovative approach, we reached out to a home chef Shanti Bhootra, to give us an equally healthy chilla option to start your day.
Vegetable chilla
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Ingredients:
>> 1 cup besan (gram flour)
>> 1/4 cup finely chopped onions
>> 1/4 cup finely chopped tomatoes
>> 4 tbsp finely chopped capsicum (green, red, yellow)
>> 3 finely chopped green chillies
>> Coriander leaves
>> 1 tbsp coriander seeds
>> 1/2 tsp grated ginger
>> A pinch of asafoetida
>> 1/2 tsp cumin seeds
>> 1/4 tsp turmeric powder
>> Black salt (as required)
>> Oil (as required)
>> 1/2 cup water
Method
For vegetable chilla batter
Take the gram flour in a big bowl. Add a pinch of asafoetida, cumin seeds and half a cup of water. Then add finely chopped onions, tomatoes, capsicum, ginger, green chillies, chopped coriander leaves, grated ginger, spices and salt. In a mortar and pestle, coarsely grind coriander seeds, and add them to the mix. Stir and mix all the ingredients well. Make sure there are no lumps of besan in the batter. If the batter consistency is too thick, add some more water. The batter should have a consistency slightly thinner than idli batter.
Shanti Bhootra
For vegetable chilla
Place a non-stick pan on medium heat and apply a thin layer of oil to it. Once the pan is medium hot, take 1/4 cup batter and pour it on the pan. Gently spread the batter in a circular shape, slightly smaller than the size of a chapati. Allow the chilla to cook on a medium flame. Then pour 1/2 teaspoon oil (you can add some more if required) on the edges of the chilla. Continue cooking until the base takes on a luscious golden-brown hue. Skilfully, flip the chilla and now cook the opposite side until you see some golden spots on the chilla. Serve the hot and perfectly cooked chilla, paired elegantly with your choice of coriander chutney or mint chutney.
Healthy options
>> Chop a beetroot and make a puree, or grate it, and add to the batter. It is a great source of iron and plant-based protein, and aids in improving
digestion
>> Incorporate a colourful mix of vegetables such as spinach, grated carrots, bell peppers, or zucchini for vitamins, minerals, and antioxidants
>> Be mindful of salt intake and consider using alternatives like black salt or low-sodium options to maintain a balance in flavours
>> Substitute besan with moong dal (split yellow lentils) for a protein-packed and lighter alternative
>> Grate cauliflower and mix it with besan to create a low-carb, cruciferous vegetable-rich chilla
>> Combine quinoa with besan and load the chilla with fresh assorted vegetables for a quick and easy protein-rich, nutrient-dense meal
Spinach-smart
Spinach is an excellent source of vitamins A, C, and K, as well as folate and minerals like iron and magnesium. These nutrients play a crucial role in immune function, metabolic health and vision
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