1tablespoongrated ginger and garlicabout 1 piece ginger and 4-5 garlic cloves, you can even use ginger-garlic paste
pinchof turmeric powder/haldi
¼teaspoonasafoetida/hing
1teaspoonachaar masalayou can use any sour pickle masala
salt to taste
½ - ¾cupwater for the batter
¼teaspooneno
¼teaspoonlemon 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.