Mesan 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.
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Cooking Time

12 Min

Meal Type


Preparation Time

10 Min




  • For Batter : 1 cup gram flour
  • 2 tbsp coriander leaves
  • ½ tsp baking soda
  • Salt
  • 1 tsp red chilli powder
  • 1 tap turmeric powder
  • Water
  • For Filling : Oil
  • 1 carom seeds
  • ¼ cup onion
  • Salt
  • ½ cup mushrooms
  • 1 tsp red chilli powder
  • 1 tsp asafoetida
  • 1 tap turmeric powder
  • ½ cup fenugreek leaves
  • ¼ cup paneer
  • ¼ cup tomatoes
  • For Chutney : 1 tbsp oil
  • 1 tsp cumin seeds
  • 3 to 4 figs
  • 1 tbsp sugar
  • 1 tsp vinegar
  • Water


  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. Mix it well and allow the batter to rest for 20 minutes. For the filling: Heat oil in a pan. Add carom seeds chopped onions, salt, chopped mushrooms, red chilli powder, asafoetida, turmeric powder, chopped fenugreek leaves, grated paneer and chopped tomatoes. Mix them well. Transfer the mixture onto a plate and refrigerate until it cools. For the chutney: Heat oil in a pan. Add cumin seeds chopped figs, sugar, vinegar and water. Mix it well and keep it aside. For the chilas: Heat a pan and pour a ladleful of batter into the pan. Pour oil on the chila and remove it when it is cooked. Place the chila on a plate. Add the prepared filling mixture at the centre of the chila. Gather the corners and hold it over the filling. Cease it by tying a knot with a thin spring onion green stalk. Serve the chilas with the prepared fig chutney and garnish it with chopped spring onions and coriander leaves.

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