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Instant Healthy Wheat Flour Vegetable Chilla

A quick and easy wheat flour vegetable chilla made with grated potato, carrot, capsicum, onion, tomato and Indian spices. Perfect for breakfast, kids' tiffin and busy mornings.
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Prep Time 10 minutes
Cook Time 8 hours 10 minutes
Total Time 20 minutes
Servings: 3
Course: Breakfast
Cuisine: Indian
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 2 cups wheat flour
  • 3 tbsp finely chopped capsicum
  • 3 tbsp finely chopped carrot
  • 2 tbsp finely chopped onion
  • 2 tbsp finely chopped tomato
  • 2 green chillies finely chopped
  • Some chopped coriander leaves
  • 1 medium potato finely grated
  • ½ tsp black pepper
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp garam masala
  • 1 tsp Maggi masala
  • Salt to taste
  • 1¼ cups water approximately
  • Oil as needed for greasing and cooking

Method

  1. Add wheat flour, chopped vegetables, coriander, spices and salt to a mixing bowl.
  2. Mix everything well.
  3. Add the finely grated potato and mix again.
  4. Add 1 cup water and mix.
  5. Add the remaining ¼ cup water gradually to make a thick, pourable batter.
  6. Heat and lightly grease a tawa.
  7. Pour one ladleful of batter and gently spread into a medium-sized round chilla.
  8. Cover and cook for 2–3 minutes.
  9. Once the top looks dry and set, flip the chilla.
  10. Cook the second side for about 2 minutes.
  11. Remove and serve warm.

Notes

  • Keep the batter thick but pourable.
  • Finely grate the potato for better texture and quicker cooking.
  • Chop vegetables finely.
  • Cook covered for the first 2–3 minutes.
  • Make medium-sized chillas rather than very large ones.
  • For a softer result, avoid cooking them for much longer than necessary.
  • For lunchboxes, cool slightly before packing.