Recipe: Mysore Chilla Roll


 Recipe: Mysore Chilla Roll
Pic Courtesy: Sahara Star


For Chilla:

2 cups Besan 
1 large finely chopped Onion 
1 finely chopped Green Chilli 
1 bunch leaves finely chopped Coriander 
1 tsp Ajwain 
1 tsp Black Pepper Powder 
1/2 tsp Red Chilli Powder 
1 tsp Chat Masala 
1 tsp Coriander Powder
1- 1 1/2 cup water to make batter 
Oil for cooking 
Salt to taste 

For stuffing: 

Ingredients for the potato filling:

2 large potatoes, boiled
¾ cup chopped onions
1 inch ginger, chopped
1 or 2 garlic (optional)
12-15 curry leaves
1 green chili, chopped
½ or ⅔ tsp black mustard seeds
½ or ⅔ tsp turmeric powder
a pinch of red chili powder
a pinch of asafoetida
½ tsp lemon juice
¼ or ½ cup water
1 or 2 tbsp chopped coriander leaves
1 tbsp oil
salt as required

Ingredients for the red chutney:

2 tbsp roasted chana dal
4-5 garlic
2-4 dry red chilies, soaked in warm water for 30-40 mins- adjust as per your taste preferences and depending on the type of chilies. for a hotter version add 3 to 4 dry red chilies.
1 tsp seedlees tamarind
¼ cup onion, roughly chopped
salt as required
some water to grind the chutney

Preparing the potato filling:

First boil the potatoes in a steamer or pressure cooker, till they are fully cooked. Peel and either just crumble them with your hands or chop them.
Heat oil in a pan or kadai. Fry the mustard seeds till they splutter. Now add the chopped onions and saute till they become soft.
Add the ginger, garlic, green chilies, curry leaves and saute for some 20-30 seconds. Now add the turmeric powder, red chili powder and asafoetida.
Stir for 2-3 seconds and add the potatoes.
Stir and add water plus salt.
Cover and simmer the potatoes till the water dries up.
Lastly, add the lemon juice and stir well. Add coriander leaves and mix well with the potatoes.
Keep the potato palya aside.

Preparing the red chutney:
Take all the ingredients in a small blender or chutney grinder. Add very little water and grind to a smooth paste. Keep aside.



Put all the ingredients except water in a big bowl.
Now start adding small quantities of water to make a smooth batter, so that there should be no lumps in it.
Add water till it comes to a dropping consistency or just like dosa batter. now keep it aside.
Now heat a non-stick- tawa or heavy bottom frying pan, then turn the heat on medium. put little oil on tawa [1tsp.] & spread 1 serving spoonful of batter evenly on it just like dosa.
Spread the red chutney and potato filling.
Roll the chilla and cut into 4 pieces. Serve hot

(The recipe has been shared by Sahara Star)