New Delhi, July 24, 2017: Corn And Gram Flour Chilla
S.NO |
ITEM |
QUANTITY |
|
FOR CHILLA |
||
|
1 |
Bengal gram flour(besan) |
80 gms |
|
2 |
Finley chopped corn |
60 gms |
|
3 |
Chilli powder |
3 gms |
|
4 |
Chop green chillies |
2 gm |
|
5 |
Chop fresh coriander |
2 gms |
|
5 |
Salt |
3 gms |
|
6 |
Carom seeds(ajwain) |
2 gms |
|
7 |
Water |
50 ML |
|
8 |
Olive oil |
5 ml |
|
FOR STUFFING |
||
|
1 |
Baby corn |
20 gms |
|
2 |
Red capsicum |
20 gms |
|
3 |
Yellow capsicum |
20 gms |
|
4 |
Corn kernel |
10 gms |
|
5 |
Freshly grated coconut |
10 gms |
|
6 |
Salt |
4 gms |
|
7 |
Freshly ground black pepper |
3 gms |
|
8 |
Chop ginger |
3 gms |
|
9 |
Lemon juice |
3 ml |
|
FOR PLATING AND GARNISHING |
||
|
1 |
Red and yellow capsicum julienne |
5 gm |
|
2 |
Beetroot julienne |
5 gm |
|
3 |
Mint chutney |
10 ml |
|
4 |
Saunth chutney |
10 ml |
|
5 |
Banan leaf |
1 small round |
METHOD:
FOR CHILLA:
1. Take a bowl mix besan and chopped corn
2. Add salt,chillies,carom seeds and coriander .
3. Mix it with water and make a batter to make chillas.
4. Take a non stick fry pan.
5. Brush some olive oil and make small round shapes thin pancakes(chilla)
FOR STUFFING:
1. Take a pan and add some olive oil.
2. Add some chop ginger and sauté eit
3. Now add julienne peppers and baby corn.
4. Add some seasoning and little lemon juice to it.
5. Adjust the seasoning and add freshly ground pepper.
DO THE PLATING AS SHOWN IN THE PHOTOGRAPH
Recipe by Executive Chef of Jaypee Residency Manor, Mussorie, Mr. Tanuj Nayyar.
Corporate Comm India(CCI Newswire)
