Chilaचीला

Name: Chila
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chhattisgarhi
Ingredients: 1 cup besan (chickpea flour); 2 tablespoons rice flour; 1 medium, finely chopped onion; 2, finely chopped green chili; 2 tablespoons, finely chopped fresh coriander (cilantro); 1/2 inch piece, finely grated fresh ginger; 1/4 teaspoon ajwain (carom seeds); 1/4 teaspoon turmeric powder; 1/2 teaspoon red chili powder; 1/4 teaspoon cumin powder; 3/4 teaspoon, or to taste salt; 2 tablespoons, for cooking oil; 3/4 to 1 cup, as needed water

⏱ Prep 15m🍳 Cook 20m🍽 Serves 4🌿 Vegan

Video: Chef Prateek's Kitchen (YouTube)

In Chhattisgarh's bustling street corners and quiet morning kitchens alike, chila is the beloved start to the day — golden, fragrant, and ready in minutes. This savory chickpea flour crepe owes its addictive crunch to the right batter consistency and a well-seasoned tawa. A whisper of ajwain and fresh coriander make it distinctly Chhattisgarhi, worlds apart from its besan cousins across the country. Pair it with green chutney or a smear of ghee for the truest experience.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪besan (chickpea flour)1 cup
▪rice flour2 tablespoons
▪onion1 medium, finely chopped
▪green chili2, finely chopped
▪fresh coriander (cilantro)2 tablespoons, finely chopped
▪fresh ginger1/2 inch piece, finely grated
▪ajwain (carom seeds)1/4 teaspoon
▪turmeric powder1/4 teaspoon
▪red chili powder1/2 teaspoon
▪cumin powder1/4 teaspoon
▪salt3/4 teaspoon, or to taste
▪oil2 tablespoons, for cooking
▪water3/4 to 1 cup, as needed

🌍 Cooking abroad? Substitutions

Diaspora tip: If ajwain (carom seeds) is hard to find at your local store, use a small pinch of dried thyme plus a few cumin seeds — it mimics ajwain's warm, slightly bitter character well. Rice flour is often stocked in Asian grocery stores; if unavailable, skip it and use all besan, though the edges will be slightly less crisp.
For a protein boost common in urban Chhattisgarh kitchens, add 2 tablespoons of plain yogurt to the batter in place of the same amount of water — this adds a slight tang and helps achieve an even lighter texture on the griddle.

Method

1Sift the besan and rice flour together into a large mixing bowl, breaking up any lumps. The rice flour is the Chhattisgarhi touch — it gives the chila its characteristic crispness.
2Add the chopped onion, green chili, coriander, grated ginger, ajwain, turmeric, red chili powder, cumin powder, and salt. Stir the dry mixture together briefly so the aromatics are evenly distributed.
3Gradually pour in water while whisking continuously to form a smooth, lump-free batter. The consistency should be like thin pancake batter — pourable but not watery. Rest the batter for 10 minutes.
4Heat a flat tawa or cast-iron griddle over medium-high heat until properly hot. Rub the surface lightly with a few drops of oil using a folded piece of kitchen paper.
5Pour one ladle (about 1/3 cup) of batter onto the center of the tawa and quickly spread it outward using the back of the ladle in a circular motion to form a thin, even round about 7–8 inches across.
6Drizzle 1/2 teaspoon of oil around the edges and on top of the chila. Cook undisturbed for 2–3 minutes over medium heat until the surface looks dry and the underside is deep golden and crisp.
7Flip carefully with a wide spatula and cook the second side for 1–2 minutes until golden brown patches form. The chila should be crispy at the edges and soft in the center.
8Remove from the tawa and serve immediately with green coriander chutney, tomato chutney, or a simple smear of ghee. Repeat with remaining batter, re-oiling the tawa as needed.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.