Chilla Chaat
by Tarla Dalal

This recipe has been viewed 47100 times

Ever thought of preparing a chaat out of traditional chillas?

We have always known the thin gram flour pancake to be a sumptuous snack, but when chopped and topped with spring onions, peppy chutneys and crunchy sev, it transforms into an exciting Chilla Chaat, which will satiate elders and throw youngsters into a frenzy.

This please-all snack is filling, easy, tasty and trendy too, which is what makes it a great hit with everybody.

Chilla Chaat is just enough to satiate your stomach as a filling evening tea snack and can be accompanied with a refreshing drink.

Enjoy how to make Chilla Chaat recipe with detailed step by step photos and video below.

Chilla Chaat recipe - How to make Chilla Chaat

For The Chillas
1 cup besan (bengal gram flour)
a pinch of asafoetida (hing)
1 tsp chilli powder
salt to taste
oil for greasing and cooking

Other Ingredients For The Chilla Chaat
1/4 cup finely chopped spring onions whites and greens
1/2 cup khajur imli ki chutney
1/4 cup green chutney
1/4 cup sev

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method
For the chillas

Combine all the ingredients along with approx. ¾ cup of water in a deep bowl and mix very well using a whisk till no lumps remain.
Heat a non-stick tava (griddle) and grease it lightly using oil.
Sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.
Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle.
Smear a little oil over it and along the edges and cook on a high flame till the chilla turns brown in colour and crisp.
Flip over and cook on the other side as well.
Repeat steps 2 to 6 to make 3 more chillas.
Cut each chilla into 1” square pieces and keep aside.

How to proceed to make chilla chaat

Combine the chilla pieces, spring onions, khajur imli ki chutney, green chutney and sev in a deep bowl and toss well.
Serve the chilla chaat immediately garnished with coriander.

Nutrient values (Abbrv) per serving

Energy	188 cal
Protein	9.9 g
Carbohydrates	28.9 g
Fiber	7.4 g
Fat	3.6 g
Cholesterol	0 mg
Sodium	34.9 mg

Click here to view calories for Chilla Chaat

Chilla Chaat Video by Tarla Dalal

Chilla Chaat recipe with step by step photos

Recipe Notes for Chilla Chaat

Left over chilas can also be used to make this Chilla chaat.
Quantity of water required to make the batter depends on the quality of the besan so add little by little.
Adjust the quantity of the chutneys as per your taste, but ensure that the chilla chaat is not very dry.
Fond of Chilla chaat then check our chaat collection recipe.

Making the Chilla batter for the Chilla Chaat

To make the batter for Chilla Chaat, first take besan in a deep bowl.

Add the asafoetida.
Add chilli powder and salt to taste.
Add water as required and mix very well using a whisk till no lumps remain and the batter is smooth.

Making Chlilas for the Chilla Chaat Recipe

Heat a non-stick tava (griddle) and grease it lightly using oil.
Sprinkle a little water on the tava (griddle).

Wipe it off gently using a cloth.
Pour a ladleful of the chilla batter on it.
Spread it in a circular motion to make a 175 mm. (7”) diameter circle.
Smear a little oil over it and along the edges.
Cook on a high flame till the chilla turns golden brown in colour on the lower side.

Flip the chilla and cook on the other side as well, till it turns golden brown in colour. Repeat to make 3 more besan chilas.

Making the Chilla Chaat

Place all the 4 chillas one over the other and cut into 1” square pieces.
Separate the pieces and keep them aside in a large bowl.
Now add the finely chopped spring onion whites and greens to the chilla pieces.
Add the khajur imli ki chutney. Here is the detailed recipe for sweet chutney.

Add the green chutney.
Add the sev.
With the help of two spoons mix and toss all the ingredients of the Chilla chaat.
Serve Chilla chaat immediately with finely chopped coriander.