Often we are looking for breakfast options on weekdays which do not take much time and are also tasty and easy to make. So to cater to that wish, we have a recipe for you which is extremely healthy, filling and tasty. It has been contributed by Tanuj  Nayar, Jaypee residency manor Mussorie. 

Corn Cilla Recipe Recipe Card

Prepare this healthy dish with recipe contributed by Jaypee residency manor Mussorie by Tanuj Nayar

Total Time :
30 min
Preparation Time :
15 min
Cooking Time :
15 min
Servings :
2
Cooking Level :
Medium
Course:
Breakfast
Calories:
140
Cuisine:
Indian
Author:
Kishori Sud

Ingredients

  • FOR CHILLA
  • Bengal gram flour (besan) 80 gms
  • Finley chopped corn 60 gms
  • Chilli powder 3 gms
  • Chop green chillies 2 gm
  • Chop fresh coriander 2 gms
  • Salt 3 gms
  • Carom seeds (ajwain) 2 gms
  • Water 50 ml
  • Olive oil 5 ml
  • FOR STUFFING
  • Baby corn 20 gms
  • Red capsicum 20 gms
  • Yellow capsicum 20 gms
  • Corn kernel 10 gms
  • Freshly grated coconut 10 gms
  • Salt 4 gms
  • Freshly ground black pepper 3 gms
  • Chop ginger 3 gms
  • Lemon juice 3 ml
  • FOR PLATING AND GARNISHING
  • Red and yellow capsicum julienne 5 gm
  • Beetroot julienne 5 gm
  • Mint chutney 10 ml
  • Saunth chutney 10 ml
  • Banana leaf 1 small round

Instructions

Step 1
FOR CHILLA: Take a bowl mix besan and chopped corn.
Step 2
Add salt, chillis, carom seeds and coriander.
Step 3
Mix it with water and make a batter to make chillas.
Step 4
Take a non stick fry pan.
Step 5
Brush some olive oil and make small round shapes thin pancakes (chilla)
Step 6
FOR STUFFING: Take a pan and add some olive oil.
Step 7
Add some chop ginger and sauté it
Step 8
Now add julienne peppers and baby corn.
Step 9
Add some seasoning and little lemon juice to it.
Step 10
Adjust the seasoning and add freshly ground pepper.