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During busy mornings, we often seek a breakfast option that is not only quick to prepare but also nutritious and satisfying. Chilla, a traditional dish from Indian cuisine, fits this description perfectly.

Chilla comes in various forms, with gram flour (besan) and potato chilla being the most popular. While gram flour chilla is packed with protein, potato chilla is a beloved choice for both kids and adults. Here’s how to make these delightful dishes for breakfast.

Gram Flour Chilla
This dish is a fantastic protein source for vegetarians.

Ingredients:
1 cup gram flour
1 finely chopped onion
1 finely chopped tomato
2 green chilies (finely chopped)
Fresh coriander leaves (finely chopped)
Spices: Salt to taste, ½ teaspoon carom seeds, a pinch of turmeric powder, and red chili powder.
Water (for batter consistency)
Oil or ghee (for cooking)

Instructions:
Begin by placing gram flour in a mixing bowl. Add carom seeds, salt, turmeric, and chili powder. Gradually incorporate water to achieve a medium-thick batter, ensuring there are no lumps.
Next, mix in the chopped onion, tomato, green chilies, and coriander leaves. Allow the mixture to rest for 5 minutes.
Heat a non-stick pan and lightly grease it with oil. Pour a generous spoonful of the batter onto the pan and spread it into a circular shape.
Cook on medium heat until both sides are golden brown and crispy. Serve hot with green chutney or yogurt.

Potato Chilla
If you’re in the mood for something crispy and unique, this chilla made from raw potatoes is a must-try.

Ingredients:
2 large raw potatoes (grated)
2-3 tablespoons cornflour or rice flour (for binding)
½ teaspoon ginger-garlic paste
Chili flakes or black pepper powder (to taste)
Salt (to taste)
Fresh coriander leaves (finely chopped)
Oil (for frying)

Instructions:
Start by peeling and grating the potatoes. Rinse them in cold water 2-3 times to eliminate excess starch. Squeeze out all the moisture from the grated potatoes.
In a bowl, combine the squeezed potatoes with rice flour or cornflour, salt, ginger-garlic paste, chili flakes, and chopped coriander. The mixture should be slightly moist due to the water in the potatoes.
Heat some oil in a pan. Spread the potato mixture thinly in the pan using your hands or a spoon.
Cook over low to medium heat until the bottom is golden brown and crispy. Flip and cook the other side as well. Serve with tomato ketchup.

These chilla recipes are not only quick to prepare but also delicious and healthy, making them perfect for a busy morning. Enjoy your meal!