Gobhi kuttu chilla/cheela | Gobhi kuttu ka paratha | Indian savory buckwheat & cauliflower pancake/flatbread
These gobhi kuttu chilla (savory buckwheat & cauliflower pancake/flatbread) are perfect for a quick, easy & nutritious breakfast or a light meal. High in fiber & minerals but low in calories, these pancakes are also a good source of plant-based protein. Plus, they are naturally gluten-free & vegan, perfect for the whole family!
Buckwheat flour is highly versatile, easy to use and a healthy & nutrient packed alternative to wheat. Buckwheat flour can be dark or light in color. The color of the flour depends on whether the buckwheat kernels were husked or unhusked before grinding. The husked kernels result in a lighter color flour and the unhusked kernels yield a darker color flour. You can use any color of buckwheat flour for this recipe. Sometimes, the flour is fine or slightly coarse, again it’s perfectly fine to use either.
After recently being diagnosed as gluten intolerant, buckwheat flour has become my go-to flour. I have been experimenting and taking my inspiration from the traditional foods that are made in India using this flour. In India, it’s known as kuttu ka atta (kuttu is buckwheat & atta is flour) and is also one of the acceptable foods to eat during Hindu religious fasting.
What is gobhi kuttu chilla?
Chilla is a type of thin pancake, a popular breakfast food in India and can be made with different flours. They are highly versatile as you can add your choice of vegetables and make it more nutritious.
Gobhi (cauliflower) kuttu cheela is made using buckwheat flour & grated cauliflower flavored with spices and herbs. They are almost like a paratha (Indian pan-fried flatbread) but without all the hard work, time & skill needed to make a stuffed paratha.
Why you’ll love these gobhi kuttu chilla
- Nutrient rich & a good source of plant-based protein
- Delicious way to add vegetables to your diet
- Easy to make – Perfect if you are new to cooking, as there is no dough and no rolling!
- Instant flatbread – No waiting time with the batter, quick flatbreads to have with your favorite curry or dal
- Naturally gluten-free & vegan
- Can easily double the recipe
- Good for lunchbox
- Can easily adjust the spices as per preference
How to make gobhi kuttu chilla (buckwheat & cauliflower pancake/flatbread)
Step-by-step instructions with pictures & video
- Prepare the veggies
Grate the cauliflower using the side with the big holes on the box grater. Next, grate the ginger using the side with the small holes on the grater. Finely chop the green chili and the coriander/cilantro.
- Make the batter
Measure & add the buckwheat flour to a bowl. Next, add in the garam masala, chat masala, salt & the ajwain seeds. Lightly rub the ajwain seeds between your palms to release their flavor and aroma before adding. Ajwain seeds aid in digestion, especially due to the gassy nature of the cauliflower. They are easily available at Indian grocery stores.
Mix the buckwheat flour and the spices with a spoon. Now, gradually add the water. Pour approx. 1/2 cup to 3/4th cup of water and mix. Add in the remaining water (making it a total of 1 1/4 cups of water) and thoroughly mix the batter to make sure there are no lumps.
Once the batter is smooth, add in the grated cauliflower, ginger, chili & coriander/cilantro and mix.
The batter should be thick but free-flowing. Usually after adding the veggies, I have observed that the batter becomes thicker, and I have to always add a little bit more water to make the consistency right again.
To test the batter consistency, lift a spoon full of batter and see how it runs off. The batter should be thick but be able to run down in a single stream without breaking. If the batter is not free-flowing, then add some more water, a tablespoon at a time till the batter is free-flowing. It’s important to have a batter with flowing consistency for the chilla/pancakes to be spread properly on the pan. Also, if there’s not enough liquid, the chilla/pancakes will be dryish and will break easily. However, if you find that your batter is thin & runny, add in some more buckwheat flour & mix.
- Make the chilla/pancakes
Heat up a dosa tawa or a crepe pan or a non-stick frying pan on medium-high heat. The pan should be hot before adding the batter. To test if the pan is hot enough, sprinkle some water on it, if the water sizzles immediately, it is the right temperature. Wipe off any excess water with a paper towel.
Keep the flame on medium-high. Grease the pan with a little oil if needed. Using a spoon or a ladle, pour approx. 1/4th cup of batter on the pan. Using the back of the spoon, gently spread the batter evenly, starting from the center, spiraling outside in any one direction.
Pour approx. 1/2 tsp of oil on the edges of the chilla/pancake and approx. 1/2 tsp on the surface of the chilla. You will notice bubbles breaking on the surface.
Cook approx. 1 1/2 – 2 minutes or till the edges are set & the underside is golden brown. Remember not to move or disturb the chilla/pancake till it is properly cooked on the underside and you can see the edges are dry & set. Before flipping, use a spatula to gently lift the edges to check if the underside is cooked. If it’s golden brown, then flip the chilla/pancake over & cook for another 1 1/2 – 2 minutes (approx.).
Remove from the tawa/pan and transfer to a plate. Repeat with the remaining batter. Give the batter a mix before making each chilla.
Key points to remember
- The consistency of the batter is very important. The batter needs to be thick but free-flowing.
- The pan has to be hot before you pour the batter.
- Keep the flame on medium-high throughout.
- Do not disturb the chilla/pancake for at least a 1 – 1 1/2 minute, till the edges have set.
Storage
Store the leftover batter in an airtight container in the fridge for up to a day. However, remember to bring the batter to room temperature before cooking.
Serving suggestion
Serve hot with raita/yoghurt (use plant-based yoghurt if vegan), chutney (check out this coriander & mint chutney) or pickles. Just like with parathas, you can’t go wrong with some butter (use plant-based butter if vegan) on top of these while they are still hot.
These are also perfect to scoop up your favorite sabzi/curry or dal.
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Gobhi kuttu chilla/cheela | Gobhi kuttu paratha | Indian savory buckwheat & cauliflower pancakes/flatbread
Equipment
- box grater
- Frying pan/dosa tawa/crepe pan
- spatula
Ingredients
- 1 cup kuttu atta/buckwheat flour
- ¾ tsp garam masala
- ½ tsp chat masala
- 1-1 ¼ tsp salt (adjust depending on the salt in chat masala)
- ⅛ tsp ajwain seeds (also known as carom seeds or bishop's weed)
- 1 ¼ cup water (plus 2-3 tbsp extra, if needed depending on the flour)
- 1 cup grated cauliflower (approx. 2 large florets, 150-175 gms)
- 2 tsp grated ginger (approx. ½ inch)
- 1 green chili, finely chopped
- 3 tbsp chopped coriander/cilantro
- oil to pan fry (approx. 6-7 tsp)
Instructions
- Grate the cauliflower using the side with the big holes on the box grater. Next, grate the ginger using the side with the small holes on the grater. Finely chop the green chili and the coriander/cilantro.
- Measure & add the buckwheat flour to a bowl. Next, add in the garam masala, chat masala, salt & the ajwain seeds. Lightly rub the ajwain seeds between your palms to release their flavor and aroma before adding (refer to notes on ajwain seeds).
- Mix the buckwheat flour and the spices with a spoon.
- Now, gradually add water to the flour mix. Pour approx. ½ cup to ¾th cup of water and mix. Add in the remaining water (making it a total of 1¼th cup of water) and thoroughly mix the batter to make sure there are no lumps.
- Once the batter is smooth, add in the grated cauliflower, ginger, chili & coriander/cilantro and mix.
- The batter should be thick but free-flowing. To test the batter consistency, lift a spoon full of batter and see how it runs off. The batter should be thick but be able to run down in a single stream without breaking. If the batter is not free-flowing, then add some more water, a tablespoon at a time till the batter is free-flowing. It’s important to have a free-flowing consistency for the chilla/pancake to be spread properly on the pan. Also, if there’s not enough liquid, the chilla/pancake will be dryish and will break easily. However, if you find that the batter is thin & runny, add in some more buckwheat flour & mix.
- Heat a dosa tawa or a crepe pan or a non-stick frying pan on medium-high heat. The pan should be hot before adding the batter.To test if the pan is hot enough, sprinkle some water on it, if the water sizzles immediately, it is the right temperature. Wipe off any excess water with a paper towel.
- Keep the flame on medium-high. Grease the pan with a little oil if needed. Using a spoon or a ladle, pour approx. ¼th cup of batter on the pan. Using the back of the spoon, gently spread the batter evenly, starting from the center, spiraling outside in any one direction.
- Pour approx. ½ tsp of oil on the edges of the chilla/pancake and approx. ½ tsp on the surface of the chilla. You will notice bubbles breaking on the surface.
- Cook approx. 1½ – 2 minutes or till the edges are set and the underside has turned golden brown. Remember not to move or disturb the chilla/pancake till it is properly cooked from the underside and you can see the edges are dry & set. Before flipping, use a spatula to gently lift the edges to check if the underside is cooked. If it’s golden brown, then flip the chilla/pancake over & cook for another 1½ – 2 minutes (approx.).
- Remove from the tawa/pan and transfer to a plate.
- Repeat with the remaining batter. Give the batter a mix before making each chilla.
- Serve hot with raita/yoghurt (use plant-based yoghurt if vegan), chutney or pickles. Just like with the parathas, you can’t go wrong with some butter (use plant-based butter if vegan) on top of these while they are still hot.
- These are also perfect to scoop up your favorite sabzi/curry or dal.
Video
Notes
- 1 cup=250ml
- Calories information is approximate, calculated using online Recipe Calorie & Nutrition Calculator. It includes the oil used for frying.
- Ajwain seeds aid in digestion, especially due to the gassy nature of the cauliflower. They are easily available at Indian grocery stores.
We tried this at home. Glad to share that it was easy to make, tasty and healthy diet. Thanks to vegbyswati.com
Hi Tak, thank you for sharing your experience, happy to know you liked it!
What are you serving these pancakes with? That something green and in another bowl white? It’s my first time cooking Indian. thank you 🙂
Hi AJ, Thank you for trying out my recipes! The green sauce is the Coriander & Mint chutney, you can find the recipe here, https://vegbyswati.com/?p=1017. However, you can have it with any chutney/sauce/pickle of your choice. The second bowl is just plain yoghurt topped with spices (chili powder and ground roasted cumin seeds). These pancakes can also be had with raitas (yoghurt based, use plant-based yoghurt if vegan), you can find some raita recipes on the blog. Enjoy! and please do share your feedback 🙂