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27.February.2024
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8 Steps Guilt-Free Quinoa Chilla Stuffed Recipe
Quinoa Chilla Batter
- Chef Urbano Quinoa flour 100g
- Turmeric 1 teaspoon
- Chef Urbano Himalayan Pink Salt to taste
- Pepper to taste
- Water as per requirement
Stuffing
- Spinach 200g
- Cottage cheese 20g
- American corn 40g
- Jalapeño 15g
- Coriander 5g
- Ginger 3g
- Chef Urbano Himalayan Pink Salt to taste
- Red chilli powder 2g
- Olive oil 1 teaspoon
Method:
- For making batter, take Chef Urbano Quinoa Flour, Chef Urbano Himalayan Pink Salt, turmeric and water and whisk them together till the time it becomes little thick batter consistency.
- Once the batter is made, keep it aside for 15 Minutes in the fridge.
- For the stuffing, first take spinach and put it in salt based boiling water for a minute and then put it in ice water so that it retains its colour.
- Take spinach, jalapeño, corn and coriander and chop them finely. Mix them with grated cottage cheese.
- For cooking the stuffing, take a non stick pan and add olive oil. Once oil is hot, add the spices and add the mixture of chopped spinach, corn, jalapeño and coriander. Cook them till the time it leaves the water out.
- Once the stuffing is cooked, take a non stick pan and add 1 teaspoon olive oil. Pour 1 ladle batter and make them in round shaped thin pancakes.
- Cook the chilla from both side and fill it with the stuffing on half side so that it can fold from half side.
- Serve it hot with either mint chutney, tamarind chutney or even with tomato salsa.
