A Rajasthani chila recipe served with fig chutney

Besan Methi Chila Potli
This Rajasthani appetizer contains tiny gram flour pancakes, a spiced mushroom and tomato filling. It's served as a dumpling tied with a stalk of green spring onion along with some fig chutney.
Cuisine

- Indian

Serves

- 1

Cooking Time

-12 Min

Type

- snacks

Difficulty

- Easy

Preparation Time

- 10 Min

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INGREDIENTS

  • FOR Dough
  • ½ cup Wheat flour; ½ cup gram flour
  • Oil; 2 tbsp ghee; Salt; asafoetida; Water
  • FOR Filling
  • Oil
  • 1 tsp Fennel seeds
  • 1 tsp black onion
  • 1 tsp coriander seeds
  • 1 cup onion
  • Salt
  • 1½ tsp green chillies
  • FOR Chutney
  • Oil
  • 2 tbsp sesame seeds
  • ½ cup raw mango
  • Salt
  • ½ tsp black onion
  • 1½ tbsp sugar
  • 1 tsp black salt
  • 1 tsp cumin powder
  • Water

HOW TO PREPARE BESAN METHI CHILA POTLI

  1. 1

    For the batter: In a mixing bowl add gram flour, chopped coriander leaves, baking soda, salt, red chilli powder, turmeric powder and water.
  2. 2

    Mix it well and allow the batter to rest for 20 minutes.
  3. 3

    For the filling: Heat oil in a pan.
  4. 4

    Add carom seeds chopped onions, salt, chopped mushrooms, red chilli powder, asafoetida, turmeric powder, chopped fenugreek leaves, grated paneer and chopped tomatoes.
  5. 5

    Mix them well.
  6. 6

    Transfer the mixture onto a plate and refrigerate until it cools.
  7. 7

    For the chutney: Heat oil in a pan.
  8. 8

    Add cumin seeds chopped figs, sugar, vinegar and water.
  9. 9

    Mix it well and keep it aside.
  10. 10

    For the chilas: Heat a pan and pour a ladleful of batter into the pan.
  11. 11

    Pour oil on the chila and remove it when it is cooked.
  12. 12

    Place the chila on a plate.
  13. 13

    Add the prepared filling mixture at the centre of the chila.
  14. 14

    Gather the corners and hold it over the filling.
  15. 15

    Cease it by tying a knot with a thin spring onion green stalk.
  16. 16

    Serve the chilas with the prepared fig chutney and garnish it with chopped spring onions and coriander leaves.

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