Mix Vegetable Moong Sprouts Chilla

Mix vegetable moong bean sprouts chilla recipe is a delicious protein-packed recipe, that is easy and quick to make with veggies of your choice! This recipe is very versatile, and gets ready with any veggies you have in your refrigerator!

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Course: Breakfast, Lunch

Cuisine: Indian

Diet: Gluten Free, Hindu, Vegan

Keyword: 20 mins Easy Recipe, Easy Lunch Recipes, Indian Vegan Recipe, Indian Vegetarian Recipes

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Chillas

Calories: 69kcal

Author: Aayushi Patel

Equipment

1 Food Processor
1 Pan

Ingredients

¾ Cup Moong Bean Sprouts
1 Cup Veggies of your choice Finely Chopped/ Shredded
¼ Cup Onions Finely Chopped
2 Tablespoons Ginger, Garlic and Green Chilies Minced
1 Teaspoon Kashmiri Red Chili Powder
¼ Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder
1 Teaspoon Garam Masala
1 Teaspoon Salt
½ Cup Besan Chickpea Flour
½ Water Add little water at a time.
¼ Cup Avocado
2 Tablespoon White Sesame Seeds Optional

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Instructions

In a food processor, light crush the moong sprouts, and keep them aside.
Then in the food processor, add veggies of your choice and finely crush them. Set it aside.
Now in a mixing bowl mix together crushed moong bean sprouts, veggies, onions, minced ginger garlic and green chilies along with red chili powder, turmeric, garam masala, coriander powder and salt.
Now add the besan and mix everything well.
Start adding water little at a time, and make the batter for chillas. It shouldn't be very thick or very runny. Just enough to spread it on the pan.
Once the batter is ready, rest it for 10-15 minutes. So the flavors get absorbed by the moong sprouts and vegetables

Cook the Chillas

Use a pan of your choice to make the chillas. Drizzle half teaspoon of oil and spread it. This will ensure your chillas don't stick to the pan.
On medium high heat, once the pan is hot, add the batter using a ladle. Gently spread the batter in a circular motion.
After a minute, add half a teaspoon of oil in a circular motion around the chilla. Add some sesame seeds on the top. Now flip the chila, once the bottom is crisp and golden brown.
Cook the chilla on both the sides until crispy and golden brown.
Serve hot with chutney or raita.

Notes

Use any finely chopped veggies of your choice.
Add cilantro, methi, or kale to add more freshness and greens to the chillas.
Adjust the temperature of the pan while cooking the chillas. If the pan is too hot, the batter will stick to the pan.

Nutrition