Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam
Singhara atta chilla, served with fresh coriander
Spicy and crisp Indian chilla pancake.

Singhara Atta Chilla

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Chilla made from Singhara (water chestnut) flour is the star of Indian fasting periods (Vrat), but it's so delicious it would be a shame to keep it only for holidays. This gluten-free 'pancake' has a nutty, sweetish base flavour, perfectly counterbalanced by fresh ginger and green chilli heat. Light yet nutritious, a flatbread crisp on the outside and soft inside.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Mixing bowl
  • Non-stick frying pan or crepe pan
  • Spatula for turning
  • Grater (for ginger, garlic)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Chop the water chestnuts, green chilli and fresh coriander very finely. Finely grate the garlic and ginger.

Tip: The smaller the pieces, the more uniform the pancake structure, and it won't break during frying.
2 ✓

In a bowl, mix the water chestnut flour with the yoghurt until smooth. If too thick, add water gradually until you get a thickly flowing pancake batter consistency.

Tip: Yoghurt acidity reacts with flour, making the batter softer and airier after cooking. (Effect of acidic medium)
3 ✓

Stir prepared vegetables and spices (cumin, salt, pepper, ginger, garlic) into the batter. Let stand for 15 minutes.

Tip: During resting flour particles hydrate (swell with liquid), so batter thickens and becomes easier to handle.
4 ✓

Heat a non-stick frying pan over medium heat, and brush thinly with oil. Ladle a portion of batter on, and gently spread into a small circle with back of spoon.

Tip: Don't make it too thin like a crepe, rather American pancake thickness, so it holds its shape.
5 ✓

Fry one side for 3-4 minutes until edge is golden brown and separates from pan. Brush top with a little oil, then carefully flip.

Tip: Oil helps heat transfer and browning, making edges crisp. (Maillard reaction)
6 ✓

Fry other side for 2-3 minutes until golden brown spots appear. Serve hot, sprinkled with fresh coriander.

Tip: It's good when outside is crisp but inside still soft.

Recipe FAQ

Why does the chilla tear when turning?
You probably tried to turn it too soon. Wait until the edge starts browning and separates from the pan. Water chestnut flour has no gluten content, so it is more fragile.
How thick should the batter be?
Like a thicker pancake batter or thinner dumpling batter. If too runny, it spreads out, if too thick, it won't cook through.

Ingredients

  • 150 g Water chestnut flour (Singhara atta)
  • 50 g Water chestnuts (tinned or fresh, peeled)
  • 100 g Natural yoghurt
  • 2 sprigs Fresh coriander
  • 1 pc Green chilli pepper
  • 1 tsp Fresh ginger (grated)
  • 2 cloves Garlic
  • 0.5 tsp Ground cumin
  • 1 pinch Salt
  • 0.5 tsp Ground black pepper
  • 2 tbsp Vegetable oil (for frying)
  • 50 ml Water (as needed)