Description
A wholesome and savory Indian pancake made with bajra (pearl millet) flour, loaded with vegetables and warm spices. Crispy on the outside and soft in the center, it’s perfect for a healthy breakfast or snack.
Ingredients
Scale
- 1 cup bajra flour
- 1 small onion, finely chopped
- 1 medium carrot, grated
- 2 tablespoons coriander leaves, chopped
- 1 green chili, chopped
- 1 teaspoon grated ginger
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon salt or to taste
- 3/4 cup water (adjust as needed)
- Oil or ghee for cooking, as needed
Instructions
- Heat a non-stick or cast iron pan over medium heat.
- In a mixing bowl, combine bajra flour, chopped onions, grated carrot, coriander leaves, green chili, ginger, cumin seeds, and salt.
- Gradually add water and whisk to form a smooth, pourable batter. Let rest for 10–15 minutes.
- Lightly grease the hot pan with oil or ghee.
- Pour a ladleful of batter onto the pan and gently spread into a circle.
- Drizzle a little oil around the edges and cook for 2–3 minutes on each side until golden brown and crisp.
- Remove and repeat with the remaining batter.
- Serve hot with chutney or yogurt.
Notes
- Let the batter rest for better binding and texture.
- If batter thickens, add a splash of water before cooking.
- Try adding other veggies like spinach or beetroot for variety.
- Use a well-seasoned or non-stick pan to prevent sticking.
Nutrition
- Serving Size: 1 chilla
- Calories: 130
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: bajra chilla, millet pancake, healthy Indian breakfast, gluten free chilla, savory chilla recipe