In the morning rush, we often look for a breakfast that's quick to prepare, filling, and healthy. In Indian cuisine, chilla is one such traditional and versatile option.

There are many types of chilla, the most common being gram flour (besan) and potato chilla. While gram flour chilla is rich in protein, potato chilla is an all-time favorite for both children and adults. Let's learn the easy recipes for making them for breakfast.

Gram Flour Chilla
Gram flour chilla is an excellent source of protein for vegetarians.

Ingredients:
Gram flour - 1 cup
Onion - 1 finely chopped
Tomato - 1 finely chopped
Green chilies - 2 (finely chopped)
Fresh coriander leaves - finely chopped
Spices - Salt to taste, half a teaspoon of carom seeds, a pinch of turmeric powder, and red chili powder.
Water - for making the batter
Oil or ghee - for cooking

Method:
First, take gram flour in a mixing bowl. Add carom seeds, salt, turmeric, and chili powder. Now, gradually add water to make a batter of medium consistency. Make sure there are no lumps.
Now add the chopped onion, tomato, green chilies, and fresh coriander leaves to this batter. Let it rest for 5 minutes.
After that, heat a non-stick pan and grease it with a little oil. Pour a large spoonful of batter onto the pan and spread it in a circular motion.
Cook on medium heat until golden brown and crispy on both sides. Serve hot with green chutney or yogurt.

Potato Chilla
If you want to eat something different and crispy, you will surely love this chilla made from raw potatoes. 

Ingredients:
Raw potatoes - 2 large (grated)
Cornflour or rice flour - 2-3 tablespoons (for binding)
Ginger-garlic paste - ½ teaspoon
Chili flakes or black pepper powder - to taste
Salt - to taste
Fresh coriander leaves - finely chopped
Oil - for frying

Instructions:
First, peel and grate the potatoes. Wash them 2-3 times in cold water to remove the excess starch. Now, squeeze out all the water from the grated potatoes.
Next, take the squeezed potatoes in a bowl. Add rice flour/cornflour, salt, ginger-garlic paste, chili flakes, and chopped coriander leaves. The mixture will become slightly moist from the water already present in the potatoes.
Now, heat a little oil in a pan. Place the potato mixture in the pan and spread it thinly with your hands or a spoon.
Cook it over low to medium heat until the bottom surface is golden brown and crispy. Then flip and cook the other side as well. Serve with tomato ketchup.

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