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leftover-bread-chillas

Leftover Bread Chillas

Anil Kumar P.
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine Indian
Servings 2

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.
Keyword bread, leftovers