Sooji Chila with Mixed Vegetables

Ingredients(for 1 large chila per serving)

• 1 cup Sooji (semolina) (fine or medium)
• 1/2 cup Curd (dahi) (plain, low-fat preferred)
• 1 small Onion (finely chopped, 'pyaz')
• 1 small Tomato (finely chopped, 'tamatar')
• 1/2 Carrot (grated, 'gajar')
• 1/2 Capsicum (finely chopped, 'shimla mirch')
• 1 Green chilli (finely chopped, 'hari mirch', adjust to taste) - optional
• 2 tbsp Coriander leaves (finely chopped, 'dhaniya')
• 1/2 tsp Salt (to taste, 'namak')
• 1/2 tsp Cumin seeds (optional, 'jeera') - optional
• 2 tsp Oil (for greasing tawa, use mustard or refined)
• as needed Water (for batter consistency)

Instructions

1. 1

   In a mixing bowl, add sooji and curd. Gradually add water to make a thick batter. Let it rest for 10 minutes so the sooji absorbs moisture and softens.

   10 minutes

   Resting ensures a fluffy texture and prevents chila from cracking.

2. 2

   Add chopped onion, tomato, carrot, capsicum, green chilli, coriander leaves, cumin seeds, and salt to the batter. Mix well until vegetables are evenly distributed.

   3 minutes

   Chop vegetables finely for even cooking and a uniform chila.

3. 3

   Heat a tawa (griddle) on medium flame. Brush lightly with oil. Pour a ladleful of batter onto the tawa and spread gently into a round shape.

   2 minutes

   Use the back of the ladle for smooth spreading and even thickness.

4. 4

   Drizzle a few drops of oil around the edges. Cook for 3-4 minutes until the underside turns golden and crisp.

   4 minutes

   Do not flip too early; let the chila set for easy turning.