Bajra Methi Chilla is a healthy breakfast option that you should try. These yummy chillas are made by combining Bajra Flour with methi leaves along with other spices. These are very easy to make and are a perfect option to pack for a lunch box or enjoy breakfast. The icing on the cake is that Bajra is a gluten-free grain and so is perfect for those who are gluten intolerant.
These chillas are very quick and easy to make and you just need to mix up all the ingredients and make chillas.
If you want to try more bajra recipes, then you can check our Bajra Roti Recipe. Bajra Roti is a gluten-free flatbread from India. These rotis are considerably easier to roll than bajra rotla or bajri na rotla. Furthermore, they have a smooth and thin texture as opposed to rotlas, which are thick and dense.
Health Benefits of Bajra
Pearl millet, also known as Bajra in India, is high in critical nutrients such as protein, fiber, phosphorus, magnesium, and iron. Pearl millet provides numerous health benefits due to its high mineral and protein content.
Eating whole grains like bajra on a regular basis may help avoid chronic illnesses including diabetes, heart disease, and certain malignancies.
The gluten-free grain is low in calories but high in healthful nutrients, which may help with weight loss, blood sugar control, and other health advantages.
However, experts advise taking it in moderation and avoiding bajra during the summer because it might induce digestive difficulties and discomfort.
How to make Bajra Methi Chilla | Step-by-Step Recipe
In a bowl, combine bajra flour, methi leaves, dahi, grated ginger and garlic, turmeric powder, hing, achaar masala, and salt.
Mix and gradually add water to make a batter. The batter should not be too thin. The consistency should be such that it can drop from the spatula, and you can easily spread it with a ladle.
Cover and let the batter rest for about 15-20 minutes.
After resting time, take out only that much quantity of batter from which you want to make chilla. If you are going to use the whole batter quantity, then there is no need to take out the batter in a separate bowl.
Add eno and lemon juice to the batter just before making the chillas. Mix well. Do not keep the batter for long after adding eno and lemon juice.
Heat a non-stick tawa/ flat pan on medium heat. Spread about a teaspoon of oil on tawa/pan. Pour a spoonful of batter and spread the batter gently with the back of ladle. Do not make it too thin.
Once the top cooks a bit, spread oil on it, reduce the flame, and cook till the top portion begins to look completely cooked.
Now flip it over, press gently, and cook the other side. Cook till both sides of the chilla turn golden brown.
Serve hot with tomato ketchup or green chutney.
Tips & Variations
- Instead of fresh fenugreek leaves, you can also add chopped coriander, mint or spinach leaves.
- Add eno and lemon juice to the batter just before making the chillas. Do not keep the batter for long after adding eno and lemon juice.
- Adding achaar masala gives a very nice tangy flavour to the chillas. If you don’t have it, then you can skip it.
Serving Suggestions
Serve Bajra Methi Chilla with khajur imli ki chutney, green chutney or mint and coriander chutney. You can choose from any of these accompaniments/chutney recipes.
More Millet Recipes
3-In-1 Jowar Batter (No Rice) | 3 Jowar Flour Recipes For Breakfast
Recipe Card
Bajra Methi Chilla | bajra cheela recipe
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Ingredients (1 cup = 240 ml)
- 1 cup bajra flour/pearl millet flour
- ½ cup fenugreek leaves methi leaves
- 1/4 cup dahi/curd
- 1 tablespoon grated ginger and garlic about 1 piece ginger and 4-5 garlic cloves, you can even use ginger-garlic paste
- pinch of turmeric powder/haldi
- ¼ teaspoon asafoetida/hing
- 1 teaspoon achaar masala you can use any sour pickle masala
- salt to taste
- ½ – ¾ cup water for the batter
- ¼ teaspoon eno
- ¼ teaspoon lemon juice
- oil for making chillas
Instructions
- In a bowl, combine bajra flour, methi leaves, dahi, grated ginger and garlic, turmeric powder, hing, achaar masala, and salt.
- Mix and gradually add water to make a batter. The batter should not be too thin. The consistency should be such that it can drop from the spatula, and you can easily spread it with a ladle.
- Cover and let the batter rest for about 15-20 minutes.
- After resting time, take out only that much quantity of batter from which you want to make chilla. If you are going to use the whole batter quantity, then there is no need to take out the batter in a separate bowl.
- Add eno and lemon juice to the batter just before making the chillas. Mix well. Do not keep the batter for long after adding eno and lemon juice.
- Heat a non-stick tawa/ flat pan on medium heat. Spread about a teaspoon of oil on tawa/pan.
- Pour a spoonful of batter and spread the batter gently with the back of ladle. Do not make it too thin.
- Once the top cooks a bit, spread oil on it, reduce the flame, and cook till the top portion begins to look completely cooked.
- Now flip it over, press gently, and cook the other side.
- Cook till both sides of the chilla turn golden brown.
- Serve hot with tomato ketchup or green chutney.
Video
Notes
- Instead of fresh fenugreek leaves, you can also add chopped coriander or spinach leaves.
- Add eno and lemon juice to the batter just before making the chillas. Do not keep the batter for long after adding eno and lemon juice.
- Adding achaar masala gives a very nice tangy flavour to the chillas. If you don’t have it, then you can skip it.
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