Leftover: Daal

Leftover Daal Chilla

Name: Leftover Daal Chilla
Total time: 15 min
Yield: 2
Cuisine: Pakistani
Ingredients: Leftover daal: 1 bowl; Gram flour (besan): 1/2 cup; Onion: 1 small, finely chopped; Tomato: 1/2, finely chopped; Green chilli: 1, finely chopped; Fresh coriander: 1 tbsp; Salt: 1/4 tsp; Cumin seeds: 1/2 tsp; Water: 2-4 tbsp; Oil: 2 tsp

Chilla is usually made with just gram flour. Adding leftover daal makes it softer and higher in protein.

Cooking time15 mins

Serves2 people

Nutrition (per serving)

240kcal

11.5gProtein

30.5gCarbs

8.5gFats

Method

Step 1
Mash the daal well and mix it into the gram flour.
Step 2
Add the onion, tomato, green chilli, coriander, salt and cumin.
Step 3
Add water little by little to make a batter slightly thinner than pakora batter, that spreads easily with a ladle.
Step 4
Heat a non-stick tawa on medium heat and grease with 1/2 tsp oil.
Step 5
Pour a ladle of batter and spread it into a circle. After 2 minutes, when the edges lift, flip and cook 1-2 minutes more.
Step 6
Make 4 chillas this way and serve with green chutney or yogurt.

Chef's Tips

The first chilla often breaks; let the tawa get properly hot.
Top with grated paneer or leftover keema and fold over.

Storage

The batter keeps 1 day in the fridge; cook chillas fresh.

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