Cheela with Carrot Recipe: Prepare a Delicious Breakfast in Just 10 Minutes

Although you may have tried various types of chillas, have you tried a crispy pancake made from raw potato? If not, we will tell you a simple recipe for making this dish at home so you can prepare it quickly in the morning.

Alu Chilla Recipe:

If you are tired of eating pohi, upma, or paratha every day for breakfast, you can try something new. Alu Chilla is an excellent option. This pancake, made from potatoes and besan, has a very pleasant taste. It is crispy on the outside and soft on the inside, and both children and adults can love it. A special feature is that it does not require many ingredients to prepare; it is easy to make with potatoes, besan, and some spices available at home. Furthermore, it can be eaten not only for breakfast but also with evening tea. Let's learn the simple recipe for making Alu Chilla.

To start making Alu Chilla, you need to peel and thoroughly wash the potatoes. Then, grate them and leave them in water for some time. After that, drain the water and squeeze the potatoes well by hand to remove excess moisture.

In a large bowl, add the grated potato. To this, you should add besan, suji, and cornstarch. Next, mix in finely chopped onion, green pepper, turmeric, coriander powder, cumin powder, red pepper, and salt, mixing all ingredients thoroughly.

Heat a non-stick pan or griddle on the stove and grease it with a little oil. Pour the prepared mixture onto the pan and spread it into a round shape. Add a little oil to the pancake and cover it with a lid, cooking over low heat for about 2 minutes. When the pancake is cooked on one side, remove the lid and carefully flip it. Fry the other side until golden and crispy. Repeat the process with the remaining mixture.

Your hot and crispy Alu Chilla is ready. Serve it with green chutney, tomato sauce, or yogurt. This delicious dish will be liked by everyone for breakfast.

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.

With the arrival of the winter season, fresh turnip (mooli) appears in the market, which is usually used for making salads, pickles, and flatbreads. However, it can also be used to prepare delicious snacks. Mooli Tikki, which are perfect for an evening snack with tea, are very easy to make at home.

Preparing this snack involves using turnips, potatoes, and various spices. If you want to prepare something new and tasty for an evening tea, you can make Mooli Tikki. Below is a simple recipe and a list of necessary ingredients.

For preparation, you will need: 2 cups of grated turnip, 2 boiled and mashed potatoes, 3-4 tablespoons of besan, 2 finely chopped green peppers, 1 teaspoon of grated ginger, half a teaspoon of red chili powder, 1 teaspoon of coriander powder, half a teaspoon of garam masala, half a teaspoon of cumin seeds, half a teaspoon of black pepper powder, salt to taste, a little fresh cilantro, and vegetable oil as needed.

To begin, thoroughly wash and peel the turnip, and then grate it. After that, gently squeeze the grated turnip with your hands to remove excess moisture; this will prevent the mixture from being too runny.

Next, mix the turnip and mashed potato in a large bowl. Add the green pepper, ginger, salt, red chili powder, coriander powder, garam masala, cumin, and black pepper, and then mix everything thoroughly. Then add the besan and finely chopped cilantro. Mix all components and let them rest for some time.

When the mixture is ready, lightly grease your hands with a little oil and shape it into small round tikki patties. Heat a frying pan and add a little oil to it. Place the prepared tikki on the pan and fry over medium heat on both sides until golden and crispy. After that, remove them and place them on a plate.

The hot Mooli Tikki is served with green chutney, tomato sauce, or yogurt. Its taste will be even better if enjoyed during an evening tea.