Name: Kuttu Ka Chilla
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Buckwheat Flour, kuttu ka atta; 1 cup Water, adjust for pouring consistency; 1 Potato, boiled and finely mashed (acts as a binder); 1 Green Chili Pepper, finely chopped; ½ tsp Ginger, grated; ½ tsp Cumin Seeds; ¾ tsp Rock Salt, sendha namak, to taste; 2 tbsp Coriander Leaves, finely chopped; 2 tbsp Peanut Oil, or ghee, for making chillas

35 mintotal

25 min hands-on10 min hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Ingredients

1 cupBuckwheat Flourkuttu ka atta
1 cupWateradjust for pouring consistency
1Potatoboiled and finely mashed (acts as a binder)
1Green Chili Pepperfinely chopped
½ tspGingergrated
½ tspCumin Seeds
¾ tspRock Saltsendha namak, to taste
2 tbspCoriander Leavesfinely chopped
2 tbspPeanut Oilor ghee, for making chillas

Quantities are for 2 servings.

You'll need: Stovetop.

Includes resting time.

Method

Within a mixing basin, intimately combine the Kuttu flour (buckwheat) and the completely mashed potato. Employ manual friction to eradicate any tuber lumps, integrating them seamlessly into the flour.
Stir the finely chopped green chilli, grated ginger, cumin seeds, rock salt and fresh coriander into the dry flour.
Introduce water incrementally while whisking relentlessly. Target a fluid, pouring consistency mirroring a standard dosa or crepe batter.
Elevate a non-stick tawa (griddle) to a medium thermal state. Lubricate the surface with a micro-layer of peanut oil or ghee.
Dispense a measured ladle of batter squarely into the center of the hot tawa. With immediate and gentle circular motions, spread the batter outwards into an even, modestly thick crepe.
Drizzle a little oil around the edge. Cover the pan with a lid and let the steam cook the top for exactly 2 minutes over a low to medium flame.
2 min
Take the lid off. The top should look matte and dry, and the underside should be a crisp dark brown. Slide an offset spatula underneath and flip it over firmly.
Toast the inverse side entirely uncovered for an additional 1-2 minutes until structurally sound and crisp.
1–2 min
Serve it straight away. Repeat with the rest of the batter.

How to tell it's done

A dark, earthy, rustic pancake with crispy edges and a soft, savory center.

Getting it right

Tip

Kuttu flour does not contain gluten, so the mashed potato is the secret ingredient that prevents the chilla from cracking and breaking apart while flipping.

What to serve it with

Serve warm with plain sweet yogurt, or vrat ki kadhi, for a light fasting meal.

Farali Dahi Vada

Farali dahi vada fries potato and water chestnut dumplings and soaks them in yoghurt.

1 hr 5 minvegetarian

Farali Dosa (Sama & Sabudana Crepe)

Farali dosa uses barnyard millet and tapioca in place of rice and urad dal, fermented the same way.

5 hr 40 minvegan

Farali Idli

Farali idli steams barnyard millet and tapioca into idlis for fasting days, when rice and dal are avoided.

4 hr 35 minvegan

Farali Khandvi

Farali khandvi rolls a yoghurt and arrowroot batter into thin sheets, replacing the gram flour of the everyday version.

25 minvegetarian

Farali Makhana Bhel

Makhana bhel tosses roasted fox nuts with potato and peanuts, a fasting-day version of the street snack.

15 minvegan

Farali Paneer Bhurji

Farali paneer bhurji is a fasting version of the scramble, seasoned without onion or garlic.