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Potato chilla is an excellent and nutritious breakfast choice. While many enjoy chilla made from gram flour (besan) and semolina (sooji), potato chilla offers a unique and tasty alternative. This dish is perfect for a quick breakfast or a delightful snack with evening tea.

Prepared with grated raw potatoes, this chilla is known for its incredible crispiness. To achieve the best results, it's essential to follow the right recipe. Let’s dive into how to prepare potato chilla.

Ingredients:
2-3 medium-sized raw potatoes
3-4 tablespoons gram flour (besan) for binding
1 tablespoon semolina (sooji) for added crispiness
1 medium onion, finely chopped
1-2 green chilies, finely chopped
1-inch piece of ginger, grated
Fresh coriander leaves, finely chopped

Spices:
½ teaspoon cumin seeds
¼ teaspoon turmeric powder
½ teaspoon red chili powder
Salt to taste
½ teaspoon chaat masala
Oil for cooking

Method:
Begin by peeling and grating the raw potatoes. Rinse the grated potatoes in cold water and then squeeze out the excess moisture using your hands. This step is crucial for achieving a crispy texture.

Next, place the drained potatoes in a large bowl and mix in the chopped onion, green chilies, ginger, and coriander leaves.

Add the gram flour, semolina, cumin seeds, turmeric powder, red chili powder, chaat masala, and salt, mixing everything thoroughly.

There’s no need for additional water, as the potatoes and onions will release moisture when combined with salt. If the mixture appears too dry, you can add a tablespoon or two of water.

Heat a non-stick pan over medium heat and lightly grease it with oil. Pour a generous spoonful of the batter onto the pan and shape it into a round chilla, ensuring it’s not too thick or thin.

Drizzle some oil around the edges and cook until the bottom is golden brown and crispy.

Carefully flip the chilla and cook the other side until it turns golden brown as well, which should take about 3-4 minutes.

Once fully cooked, serve the chilla hot with chutney or ketchup.

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