Sunday, 7 December 2014


Chinese Chilla Rolls


For Chilla: (Serves 5-6)

Besan (gram flour)                    -1 cup
Ajwain (Carom Seeds)              -1 tblspoon
Asafetida                                   -1 pinch
Fresh coriander leaves              -1 tblspoon, finely chopped
Green Chilli                              -1 tblspoon, finely chopped
Salt                                            -to taste
Oil                                             -2 tblspoon for making Chilla

For Filling:

Noodles                            -1 cup boiled
Carrot                               -1/8 cup grated
Cabbage                           -1/8 cup finely chopped
Onion                               -1/8 cup finely chopped
Capsicum                         -1/8 cup finely chopped
Spring Onion                   -1/8 cup finely chopped
Garlic                               -1 tspoon paste
Ginger                              -1 tspoon paste
Soya Sauce                      -1 tspoon
Salt                                  -to taste
Black pepper                   -1/2 tspoon
Chinese 5 spices             -1 tspoon
Oil                                  -1 tblspoon


Chilla Batter:

Combine besan, salt, Ajwain, Asafetida, Coriander, and green chilli with enough water to make a batter for Chilla and set aside.

Chilla Roll Filling:

Now heat 1 tablespoon of oil in a pan or kadahi over medium heat.
Now add onion and cook until lightly browned. Add ginger garlic paste to onions and mix well. fry all of this well for 2 minutes.
Add spring onion and cook for 3-4 minutes.
Now add other vegetables into pan and mix well.
Now add salt, black pepper, chinese 5 spice powder, soy sauce and again mix very well. Cover the Pan and let the mixture cook for 8-10 minutes on medium flame.
Once vegetables are cooked, add boiled noodles into vegetables and mix gently but well. avoid breaking the noodles.
After mixing all of it switch the flame off and take it out in a plate/bowl and let it cool down.

Making Chilla Rolls:

Heat a non-stick Tawa over medium heat, add 1/2 ladle full of the batter and spread it like dosa, cook it on both the sides by adding oil. Try to keep the chilla thin.

Now transfer it the plate or onto a clan working surface, put 2 tblspoon of filling onto it, roll it and Cut it in the middle.

Chinese chilla rolls are ready to serve with different chutneys.
These Chilla rolls make brilliant breakfast, evening snack or could be a starter for your Dinner parties. Best is to serve it in your kid's parties.

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