Kand Chilla
by Tarla Dalal
kand chilla recipe | purple yam chilla | Indian style kand pancake | breakfast recipe | fasting, upvas, vrat recipe | with 11 amazing images.
kand chilla recipe | purple yam chilla | Indian style kand pancake | breakfast recipe | fasting, upvas, vrat recipe is a sumptuous recipe for fasting days when you yearn to eat something satiating and delicious. Learn how to make Indian style kand pancake.
To make kand chilla, combine all the ingredients in a deep bowl and mix well. Divide the mixture into 2 equal portions. Heat a non-stick tava (griddle), grease it with little ghee, put one portion of the mixture and spread it evenly using wet fingers. Cover it with a lid and cook on a medium flame for 2 minutes, turn it over and cook on the other side for 2 minutes or till golden brown in colour. Repeat steps 3 and 4 to make one more chilla. Serve immediately with green chutney.
Chila is a fabulous snack, which has withstood the test of time. Normally made with a batter of besan or moong dal, these thin pancakes have a very homely taste and comforting feel. Try these purple yam chilla for upvas or vrat. Although it uses only basic ingredients, it tastes awesome when had right off the tava with tongue-tickling green chutney.
It is interesting to note that this breakfast recipe is held together purely by the starch in the grated kand and does not use any other binder like boiled potatoes or arrowroot flour.
Some people like to replace the salt with sendha namak and have this Indian style kand pancake on fasting days, as it tastes good and gives enough energy too.
Tips for kand chilla. 1. Ensure to thickly grate the purple yam as there is no other binding in this recipe. 2. Choose purple yam that are firm and do not have any cracks, bruises or soft spots, so grating is easier. Soft purple yam makes grating difficult. 3. Turnover the pancake gently, else it may break.
If you love chilas, you must also try our other recipes like Stuffed Moong Dal Chilas and Nutritious Chilas.
Enjoy kand chilla recipe | purple yam chilla | Indian style kand pancake | breakfast recipe | fasting, upvas, vrat recipe.
Kand Chilla recipe - How to make Kand Chilla
Preparation Time: Cooking Time: Total Time:
Makes 2 chillas
For Kand Chilla
1 cup thickly grated purple yam (kand)
1 tsp finely chopped green chillies
1/2 tsp cumin seeds (jeera)
salt to taste
ghee for greasing
For Serving With Kand Chilla
green chutney
For kand chilla
- For kand chilla
- To make {span class="bold1"}kand chilla{/span}, combine all the ingredients in a deep bowl and mix well.
- Divide the mixture into 2 equal portions.
- Heat a non-stick tava (griddle), grease it with little ghee, put one portion of the mixture and spread it evenly using wet fingers.
- Cover it with a lid and cook on a medium flame for 2 minutes, turn it over and cook on the other side for 2 minutes or till golden brown in colour.
- Repeat steps 3 and 4 to make one more chilla.
- Serve the {span class="bold1"}kand chilla{/span} immediately with green chutney.
Kand Chilla video by Tarla Dalal
For kand chilla
- Take a clean, deep mixing bowl and put the grated purple yam in it. Grate the yam right before cooking or else it will become darker the more time it is exposed to air. In case you want to prepare the ingredients beforehand, grate the yam and submerge it in water to prevent darkening.
- Add the finely chopped green chillies for a spicy kick.
- Now finally add the cumin seeds and salt.
- Mix all the ingredients together either using a spoon or with your hands.
- Divide the mixture into 2 equal portions. Keep aside.
- Heat a non-stick tava (griddle) and grease it with a little ghee.
- Once the ghee is hot, wet your fingers and put one portion of the mixture on the tava. Wetting your fingers prevents the yam from sticking to them.
- Spread the mixture evenly, gently pressing down with your fingers.
- Cover it with a lid and cook on a medium flame for 2 minutes.
- Then turn it over and cook on the other side for 2 minutes or till golden brown in color.
- Repeat steps 6 to 10 to make one more chilla. Similarly you can even make Moong dal chilla.
How to boil, peel and grate purple yam?
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Chop the kand into large chunks and pressure cook with enough water for 3 whistles. Let it cool completely before opening the lid.
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Let the cooked kand cool slightly, then use a knife to gently scrape away the loosened peels
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After peeling the kand, grate it with a box grater . Use the grated kand throughout your recipe as needed.
| Energy | 139 cal |
| Protein | 1.2 g |
| Carbohydrates | 22.1 g |
| Fiber | 3.6 g |
| Fat | 5.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 111.3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 0 mg |
| Folic Acid | 14.9 mcg |
| Calcium | 29.8 mg |
| Iron | 1 mg |
| Magnesium | 0 mg |
| Phosphorus | 28.9 mg |
| Sodium | 7.7 mg |
| Potassium | 201.5 mg |
| Zinc | 0.4 mg |
I tried this recipes its turnd out good and yummy. But my request is.....How to make began-batata nu shaak wedding style?
Did not know how to utilise the purple yam which is so easily available during winter. Thanks for sharing such a easy and delicious recipe. Family loved the taste and will make it over and over again.