Introduce a Chinese twist to a classic Indian dish with our Schezwan Chilla tiffin recipe. Fresh veggies are bound by protein-rich soy flour for a healthy chilla batter infused with the flavours of dried chillies added by Kissan Schezwan Sauce in this delectable recipe that no kid can resist.
Prep Time: 10 Minutes
Cooking Time: 10 Minutes
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Carrots (grated): ¼ cup
Broccoli (grated): ¼ cup
French beans: ¼ cup
Cabbage (chopped): ¼ cup
Red onions (chopped): 2 tablespoons
Gram flour: ¼ cup
Soy flour: ¼ cup
Salt and black pepper to taste
Coriander (chopped): 2 tablespoons
Kissan Schezwan Sauce: 2 tablespoons
Water as required
Olive oil: 1 tablespoon
Method of preparation:
Add carrots, broccoli, french beans, cabbage and onions to a bowl.
Add gram flour and soy flour to the vegetables.
Season the mix with salt and pepper and add the chopped coriander.
Add Kissan Schezwan Sauce to the mix and stir well.
Pour small amounts of water as required and mix the batter until a thick consistency is achieved.
Meanwhile, heat a pan on medium flame with a spoonful of oil on it.
Place the batter in the shape/size you prefer onto the pan.
Cover the pan and cook for one minute on each side.
Your Schezwan Chillas are ready to serve.
Roasted walnuts and pomegranate (or any fruit of your choice).