Corn and Peas Chilla Recipe
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Lunch
Quick Treats
Published on
Jan 2, 2025
This savoury and healthy corn chilla recipe combines the goodness of corn, peas, and aromatic spices for a nutritious meal. This dish pairs wonderfully with mint chutney, perfect for breakfast or a light snack.
Prep time
10 min
Cook time
12 min
Total
22 min
Serves
3
people
Ingredients
- 1/2 cup corn
- 1/4 cup peas
- 1-2 green chilies
- 1/2 cup Britannia Cup Alive Dahi (yogurt)
- 1 tbsp chopped coriander leaves
- 1/2 cup rava (semolina)
- Salt to taste
- Oil for frying
- Pudina chutney (mint chutney) for serving
How to make :
Corn and Peas Chilla Recipe
- Grind the corn, peas, and green chillies together in a grinder to form a smooth paste.
- Add the rava to the paste, 1/2 cup of Britannia Cup Alive Dahi and mix well.
- Stir in the chopped coriander leaves and salt to taste. Mix the batter evenly.
- Heat oil in a cooking pan and pour the mixture into the pan. Spread it evenly to form a round shape.
- Let the chilla fry until it turns golden brown on one side. Flip it over and cook until the other side is crispy and brown.
- Serve the corn and peas chilla hot with pudina chutney.
Special Tip
- Adjust the spice level by adding more or fewer green chillies to the paste.
- For a crispier texture, you can increase the amount of rava slightly.
- Make sure to cook the chilla on medium heat to ensure it’s cooked evenly on both sides.
- You can experiment with different chutneys, but pudina chutney complements this dish perfectly.
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