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Savory chickpea flour pancakes, cut into bite-sized pieces and simmered in a tangy tomato and onion gravy. A unique and protein-rich North Indian curry that's perfect with rotis.
Make the chilla batter: In a mixing bowl, combine besan, 1 finely chopped small onion, 1 finely chopped small tomato, green chili, 2 tbsp of the chopped coriander leaves, 0.25 tsp of the turmeric powder, 0.5 tsp of the red chili powder, ajwain, and 0.75 tsp of the salt. Gradually add 1.5 cups of water, whisking continuously to form a smooth, lump-free batter. The consistency should be pourable, similar to pancake batter.
Cook the chillas: Heat a non-stick tawa or skillet over medium heat. Lightly grease with oil. Pour a ladleful of batter onto the center and spread it evenly into a thin circle, about 6-7 inches in diameter. Drizzle a little of the oil around the edges and on top. Cook for 2-3 minutes, or until the top appears set and the bottom is golden brown. Flip the chilla and cook for another 1-2 minutes. Repeat with the remaining batter to make 6-8 chillas, using about 2 tbsp of oil in total.
Prepare the chillas for the sabzi: Once the chillas have cooled down slightly, stack them up and cut them into 1-inch diamond or square shapes. Set aside.
Start the gravy: Heat the remaining 2 tbsp of oil in a kadai or pan over medium heat. Add the jeera and hing. Let the seeds splutter for about 30 seconds. Add the 2 finely chopped medium onions and sauté for 6-7 minutes until they turn golden brown. Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
Cook the masala: Add the puree of 3 medium tomatoes and cook for 5-6 minutes, stirring occasionally, until the oil begins to separate from the masala. Add the remaining 0.5 tsp turmeric powder, remaining 1 tsp red chili powder, and the coriander powder. Mix well and cook for 1 minute.
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Savory chickpea flour pancakes, cut into bite-sized pieces and simmered in a tangy tomato and onion gravy. A unique and protein-rich North Indian curry that's perfect with rotis.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 321.37 calories per serving with 10.14g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the gravy: Pour in the remaining 2 cups of water and add the remaining 1 tsp of salt. Stir well and bring the gravy to a boil. Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld.
Combine and finish the sabzi: Gently add the cut chilla pieces to the simmering gravy. Sprinkle the garam masala and crushed kasuri methi on top. Stir gently to combine. Cook for just 2-3 minutes; do not overcook. Garnish with the remaining 2 tbsp of fresh chopped coriander leaves and serve hot.
This recipe is naturally vegan. Just ensure you are using vegetable oil instead of ghee for cooking.
To make a Jain version, omit onions and garlic. You can add grated cabbage to the chilla batter and use more ginger and asafoetida in the gravy for flavor.
Increase the protein content by adding 1/2 cup of crumbled paneer or tofu to the chilla batter before cooking.
If you have leftover chillas, you can make this sabzi in under 20 minutes by starting directly from the gravy preparation step.
Reduce the amount of green chili and red chili powder to make a milder version suitable for children. You can also add some finely grated carrots to the chilla batter for hidden veggies.