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If you are tired of monotonous breakfasts and want to try something new, you can prepare a delicious chilla made from semolina, yogurt, and potato. This option is not only easy to make but also very tasty. We will tell you a simple recipe for this dish.

Chilla is very popular for breakfast because it is easy to prepare and has a pleasant taste. Although most households prepare chilla from besan, if you are tired of the same dish, you should try something else. Today we present a way to prepare a delicious chilla from semolina and potato. It has a spicy taste, and the texture is slightly crispy on the outside and soft inside.

The specialty of this dish is that it does not take much time to prepare. It can be made for a children's lunch, before going to work for breakfast, or as a light evening snack. Serving it with green chutney, tomato sauce, or yogurt further enhances its flavor. Let's learn how to make Sudji Alu Chilla and what ingredients you will need for it.

To start preparing Sudji Alu Chilla, you need to thoroughly wash and peel the potato, and then grate it. The potato is placed in a large bowl together with semolina and yogurt. Then, gradually adding water as needed, all ingredients are mixed thoroughly. This mixture is covered with a lid and left for about 15 minutes so that the semolina has time to swell.

After a quarter of an hour, finely chopped onion, green pepper, grated ginger, and coriander leaves are added to the mixture. Next, turmeric, red pepper, coriander powder, garam masala, and salt to taste are incorporated. All components must be well mixed. If the batter seems too thick, you can add a little water.

After that, heat a frying pan on the stove and pour a little oil. Using a tablespoon, place the prepared mixture onto the pan and spread it into a round shape. Add a little oil around the edges of the chilla and cook over low or medium heat. When the bottom side of the chilla becomes golden, flip it over. Fry the other side until cooked as well.

When the chilla becomes golden and slightly crispy on both sides, remove it to a plate. Prepare the remaining portions from the leftover batter similarly. Thus, your delicious Sudji Alu Chilla is ready. Serve it hot with green chutney, tomato sauce, or yogurt and enjoy your breakfast.

Jalebis made from rice flour are characterized by a crispy texture and excellent taste. Preparing this sweet pastry does not require much effort, as it only needs a few common ingredients to create delicious jalebis comparable to those made by professional confectioners.

Jalebi is a dessert that stimulates the appetite upon mention. Everyone enjoys savoring hot and crispy jalebis sold in stores. Although traditionally jalebis are made from wheat flour, trying rice flour jalebis is a special experience. This version, combining rice and wheat flour, boasts a magnificent flavor, and its crispy structure and sweet syrup make it unique.

The good news is that preparing this dessert does not require many components; it is easy to make with ordinary products available at home. If you want to try something sweet and unusual, instead of buying ready-made jalebis, you can make them yourself from rice flour. A simple instruction for preparation is provided below.

Preparing the Dough

First, mix the rice flour, wheat flour, yogurt, baking powder, and food coloring in a large bowl. All ingredients must be thoroughly mixed until a smooth dough is obtained. It is important that the dough is neither too thick nor too thin. After kneading, the dough must be covered and left for 10–15 minutes.

Preparing the Sugar Syrup

Meanwhile, you should prepare the syrup for the jalebis. To do this, pour sugar and half a cup of water into a pan and heat. After the sugar has completely dissolved, the mixture must be boiled until a one-thread syrup is achieved. At the very end, add cardamom powder to the syrup for aroma.

Frying and Soaking

The prepared dough needs to be filled into a special jalebi mold or a clean milk bag. Heat oil in a pot or pan. If a milk bag is used, slightly cut a corner of it, and then drop the dough into the hot oil, rotating it to form the jalebi shape. Fry the jalebis over medium heat until golden and crispy on both sides. After that, remove them from the oil and immediately immerse them in the prepared syrup. The jalebis must remain in the syrup for about 4–5 minutes to fully absorb the sweetness.

Finally, take the jalebis out of the syrup and serve them hot. The crispy and sweet rice flour jalebis will please all family members.

When it comes to breakfast or a light evening snack, the aroma of hot and crispy kachoris is always appetizing. Although many have tried kachoris made from wheat or semolina flour, it is recommended to prepare crispy mini-kachoris from semolina and boiled potatoes. They turn out not only very crispy on the outside and tasty on the inside but also quite simple to make. If served with a spicy and aromatic potato ragout, the flavor becomes even richer. Below is a simple recipe for this wonderful combination.

Mini Kachoris:

First, you need to prepare the dough for the kachoris. In a saucepan, bring 2 cups of water to a boil, adding cumin, ajika, chili flakes, 2 tablespoons of oil, and salt. When the water boils, reduce the heat and gradually pour in the semolina, stirring constantly to avoid lumps. Continue stirring until the semolina has completely absorbed the water and the mass starts to pull away from the sides of the pot. Then, turn off the stove and cover with a lid for 5 minutes.

After the mixture cools down a bit, add the mashed boiled potatoes and fresh herbs. Add a little oil to your hands and knead the soft dough thoroughly. From this dough, you need to form small balls, slightly flatten them, gently press in the center, and shape them into mini-kachoris (they can also be filled with a small amount of fried spices).

Preparing Spicy Potato Ragout

Heat oil in a frying pan. Sauté asafoetida, cumin, and ginger-green pepper paste. Next, add turmeric, coriander powder, and red chili powder, followed by chopped tomatoes and salt, cooking until the oil begins to separate from the vegetables. Add the mashed boiled potatoes and fry them with the spices for two minutes. After that, pour in the required amount of water and add amchur powder or chaat masala, then simmer the ragout over medium heat for 5-7 minutes.

Garnish the finished ragout with fresh herbs. Finally, to fry the kachoris, heat oil in a deep pan to medium temperature. Carefully drop the prepared mini-kachoris into the hot oil and fry over low or medium heat until golden and crispy on both sides.

You have made super crispy mini-kachoris from semolina with hot spicy potato ragout, which are perfect for breakfast or a snack.