Aloo Chillah (Potato filled savoury pan cakes)

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Submitted: February 12, 2014
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Total Time:
Preparation Time: 10-15 mins
Cooking Time: 10-15 mins
Servings: 4 | 100 kcal

Aloo Chillah makes a filling breakfast and good tea time snack.

Required ingredients

For the chillah (pan cake)

  • 1 cup gram flour (besan)
  • 1 cup water, approx.
  • ¼ tsp. red chilli powder
  • Salt to taste
  • 1 tbsp. finely chopped coriander leaves
  • 1 pinch baking powder
  • Oil to shallow fry

For the filling:

  • 1 large potato, peeled and chopped
  • ½ tsp. cumin seeds
  • ¼ red chilli powder
  • Salt to taste
  • 2 tsp. oil

Directions & How to

  • Heat oil in kadai, splutter the cumin seeds, add the potatoes, salt and chilli powder, stir fry them till they are completely cooked, keep aside.
  • Mix all the ingredients for the pan cake in a bowl and make a batter of pouring consistency.
  • Heat a nonstick pan (do not heat too much), spread 1 tsp. oil all over the pan
  • Remove the pan from fire to add ¼ cup of batter, tilt a little to spread chillah evenly and then cook till the underside is crisped.
  • Turn the chillah to cook lightly the other side as well.
  • Turn again, put the filling at right side of chillah and fold the left side over it and press lightly.
  • Serve hot with tomato sauce.

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