Veg. Chilla using Missi Roti Flour


    • 1½ cups Wheafree Missi Roti Flour
    • 2 cups Water (more if required)
    • 1 Onion, finely chopped
    • 2 Tomatoes, finely chopped
    • 1 Capsicum, finely chopped
    • 1 Carrot, Julienne
    • ¼ cup Fresh Coriander Leaves, chopped
    • 1 tsp Red Chilli powder
    • 1 tsp Salt
    • 1 tsp Black Pepper
    • Oil, for frying


    For the Filling:


    1. Take Wheafree Missi Roti Flour in a mixing bowl.
    2. Add salt, black pepper and red chilli powder to the flour and mix properly.
    3. Now add onions, tomatoes, capsicum and carrot. Mix well.
    4. Add water little by little and make a loose batter.
    5. Add coriander and mix into the batter.
    6. Heat a pan and brush it with some oil.
    7. Add one ladle full of batter on the heated tava, and spread the batter evenly.
    8. Cook the chilla over medium heat. Continue to cook until the sides and the bottom of the chilla is cooked and becomes lightly brown.
    9. Brush some oil on the top and flip to the other side and let it get cooked for a few more minutes or until the edges appear crispy.
    10. Serve the Wheafree Missi Roti Flour Chilla hot along with gluten free chutney for breakfast, as tea time snack or for dinner.

    - Recipe By: Wheafree Kitchen