Aloo Chilla, also known as Aloo Cheela or Potato Chilla, is a popular savory dish from the vibrant streets of India. This delectable pancake is made primarily from potatoes, chickpea flour, and an array of spices, creating a harmonious blend of flavors that will leave you craving for more. Aloo Chilla is not only easy to prepare but also a versatile dish that can be enjoyed for breakfast, lunch, or as a wholesome snack.
A Glimpse into Indian Culinary Heritage:
Indian cuisine is renowned for its diverse and vibrant flavors, reflecting the country’s rich cultural heritage and culinary traditions. Aloo Chilla, deeply rooted in North Indian cuisine, showcases the ingenious use of simple ingredients to create a delightful dish that is both satisfying and flavorful.
The Core Ingredient: Potatoes:
Potatoes, the star of this dish, are an incredibly versatile vegetable loved by people all over the world. In India, potatoes are widely used in various dishes due to their abundance, affordability, and ability to blend well with different flavors. When grated or mashed, potatoes from the base of Aloo Chilla, lending it a soft and fluffy texture.
Magic of Flour:
Chickpea flour, also known as besan, plays a crucial role in making Aloo Chilla. It is gluten-free and high in protein, making it a popular choice for various Indian dishes. When combined with water and spices, chickpea flour creates a smooth batter that binds the grated potatoes and imparts a delightful nutty flavor to the pancake.
Ragi Flour is one of the great flours and it gives more health benefits. I added this flour, it naturally cools down our body and helps with digestion. It is more effective for metabolism and it will help to fill our tummy for a longer time.Wheat flour also helps to bind all the ingredients together. This flour also helps with digestion and improves our health. Wheat flour creates smooth batter. You can add the flour you choose. If you skip this flour instead of this you can add any other flour like almond flour, amaranth flour etc.
The Symphony of Spices:
Indian cuisine is renowned for its masterful use of spices, and Aloo Chilla is no exception. A combination of traditional spices like cumin, coriander, turmeric, red chili powder, and asafoetida (hing) adds depth and complexity to the flavor profile of the pancake. The spices not only enhance the taste but also provide numerous health benefits, making Aloo Chilla a delicious and nutritious option. Sesame seeds are very healthy and it gives super extra flavor to the aloo chilla. You can black or white sesame to this recipe. White color is more attractive to the chilla.
Vegetables for aloo cheela
I have used carrots and onion along with potatoes for preparing the cheela. If required you can add any kind of leaves.capsicum, grated radish, corn or other vegetables you have or you want. Vegetables are best and it improves our body health. If kids are fussy eaters or the older generation who hates vegetables can easily add all kinds of veggies to their menu.
Aloo Chilla is best enjoyed hot and crispy, straight off the skillet. Serve it with a side of green chutney, tamarind chutney, or yogurt for a delightful burst of flavors. It can also be paired with a cup of hot chai (Indian tea) for a classic Indian breakfast or evening snack experience.
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Ingredients
Instructions
- Take a potato, wash , peel, and grate it.
- Wash the grated potatoes and rinse for about 10 minutes.
- Take a mixing bowl add grated potatoes, grated carrot, chopped onion, coriander leaves, cumin, black pepper powder, salt, turmeric powder, sesame seeds, besan flour, wheat flour, raagi flour and mix all the dry ingredients.
- Slowly add water, a little at a time, and mix until a thick batter is formed. The batter should be thick enough to coat the back of a spoon but not too runny.
- Heat a non-stick or cast-iron skillet over medium heat. Add a teaspoon of cooking oil or ghee and spread it across the surface of the skillet.
- Pour a ladleful of the Aloo Chilla batter onto the center of the skillet and spread it gently in a circular motion to form a pancake
- Cook the chilla on medium heat until the bottom turns golden brown and crisp. Drizzle a little oil or ghee around the edges to ensure even cooking.
- Flip the Aloo Chilla and cook the other side until it becomes crispy and golden as well. Remove the cooked Aloo Chilla from the skillet and place it on a plate lined with a paper towel to absorb any excess oil.
- Repeat the process with the remaining batter to make more chillas.