Gobhi kuttu chilla/cheela | Gobhi kuttu paratha | Indian savory buckwheat & cauliflower pancakes/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!
Servings 6 chilla/pancakes
Calories 117kcal
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.
Nutrition
Calories: 117kcal