Leftover Bread Chillas
Leftover slices of bread are usually thrown away in our homes. Try this tasty, mouth-watering chilla which is easy to maker and delicious to eat.
Equipment
- 1 Seasoned Iron Pan To make chilla
- 1 Dosa Ladle To turn the chilla
- 1 Deep Vessel To soak
- 1 Pouring Spoon To pour chilla flour
- 1 Blender To make chilla dough
Ingredients
- 5 Slices Leftover bread cut into bit pieces
- 1/2 cup Semolina
- 1/4 cup Curd / Yoghurt whipped
- 1 cup Water
- 2 tbsp Rice flour
- 2 tbsp Gram flour (Besan)
- 1 pinch Turmeric
- 1/2 tsp Salt
- 1/2 tsp Cumin Seeds
- 1 pinch Asafoetida
- 1 pc Green Chilli finely chopped
- 2 tbsp Coriander finely chopped
Instructions
- In a deep vessel, break the bread into bit sized pieces.5 Slices Leftover bread
- Add Semolina, curd and water.1/2 cup Semolina, 1/4 cup Curd / Yoghurt, 1 cup Water
- Mix well, preferably with hands until the mixture turns mushy.
- Grind it in the blender to a smooth paste.
- Add rice flour, gram flour, turmeric, asafoetida, cumin seeds, salt and mix well.2 tbsp Rice flour, 2 tbsp Gram flour (Besan), 1 pinch Turmeric, 1/2 tsp Salt, 1/2 tsp Cumin Seeds, 1 pinch Asafoetida
- At this point you can add shredded, onions, carrot, capsicum beans, sweetcorn etc as per your choice. Add chopped green chillies and coriander (cilantro).1 pc Green Chilli, 2 tbsp Coriander
- Adjust water as per consistency, mix well and let it rest for 15/20 minutes.1 cup Water
- Season the iron pan (you can use non-stick) on high heat and pour the batter, spread it, not too thin, leave it thick. Reduce the heat to medium.
- After 15/20 seconds, pour a little oil around the edges and allow it to cook for about 40 seconds, until the underside changes colour.
- Now, flip the bread chilla gently, and let it cook for about 45 seconds. Flip it back and fold at the centre and transfer to a plate.
- Before making the next chilla, raise the flame and season for 10 seconds before pouring batter.
- Enjoy with tomato sauce, green chutney or a pickle of your choice.
Notes
This recipe makes 7/8 bread chillas.
You can use, leftover sandwich bread, milk bread, wheat bread, brown bread or pav.
Adding vegetables is optional, adds nutrition. I prefer them plain to enjoy with a pickle.
Rice flour makes the chillas crispy and the gram flour enhances taste. These ingredients are optional.
Have them hot, cold bread chillas do not taste good.
Interesting way to use leftover bread slices which often get thrown away in the process of wondering how to utilise them.
Try it, they came out amazing for me.