Chilra
AI-drafted · awaiting admin review
Thin, soft pancakes of wheat, buckwheat or rice flour, a simple breakfast across the Himachali hills.
Region: Himachal Pradesh, including Kangra, Mandi and LahaulOccasion: Breakfast; also made on fast days with buckwheatTime: 30 minServes: 4Vegan
Ingredients
- 1½ cups wheat flour, or buckwheat (kuttu) flour, or rice flour
- 2 cups water
- 1 small onion, finely chopped (optional)
- 1 green chilli, chopped
- ¼ tsp ajwain (carom seeds)
- Salt to taste
- Oil or ghee for cooking
Method
- Whisk the flour with water into a thin, smooth batter. Rest it for 10 minutes.
- Stir in the onion, chilli, ajwain and salt.
- Heat and grease a griddle. Pour a ladle of batter and spread it thin.
- Cook until set, then turn and cook the other side with a little oil.
- Serve hot with chutney, curd or honey.
History
Pancakes of buckwheat and other hill grains have long been eaten in the high valleys of Himachal Pradesh, where wheat and rice were once scarce.
Significance
Chilra is quick to make before work in the fields, and the buckwheat version is eaten on fasting days.