Chilla Lababdaar

This is a tempting gravy with chunks of chilla which tastes based with roti, paratha and jeera rice.
Preparation Time: 10 mins.
Cooking Time: 20 mins.
Servings: 2 Person

Ingredients: 

For Chilla:

Gram flour (Besan)- 4 Tbl Spoon                                                                             
Red chilly powder- As required                                                                               
Salt- As required                                                                                                                        
Cumin powder- As required                                                                                     
Coriander powder- As required                                                                               

For Gravy:

Medium sized onion (grated)- 2        
Tomato (pureed)- 2                                                                                
Green chilly- 2                                                                                        
Mustard oil- 4 Tea spoon                                                                                         
Cumin seeds- Half Tea spoon                                                                                      
Bay leaves- Half Tea spoon                                                                                        
Coriander powder- 1 Tea spoon                                                                             
Turmeric powder- 1/4 Tea spoon                                                                              
Red chilly powder- Optional                                                                              
Garam masala- 1/6 Tea spoon                                                                                    
Thick cream OR hung curd- 2 Tea spoon                                                                
Salt to taste                                                                                           
Coriander leaves- A cup                                                                               

Method:

For Chilla: 
Mix all the ingredients with water in a bowl properly so that no lumps are there. Spread the batter on a non-stick pan and detach the chilla from the pan when it is half cooked from just one side and immediately place it on a tough surface. By rolling the chilla press it with force so that each layers of rolled chilla gets glued to each other and does not open when poured in gravy. Perform the same action with rest of the batter.When the chilla squares come on room temperature cut it into small square pieces and keep aside. 

For Gravy:
Put oil in the pan add cumin seeds, bay leaves to it. When cumin seeds start cracking add finely chopped chilies. Add grated onion and keep stirring till oil leaves the sides of the pan; then add turmeric powder, red chilly powder and coriander powder saute for a minute then add tomato puree to it and let it come to a boil. When the mixture starts boiling add water as per the your liking of the thickness of gravy. Add cream or hung curd to the gravy and allow it to boil again. As it starts boiling add the chilla squares and garam masala to it and stir gently to avoid breakage of chilla squares. Cook for another 1-2 minutes. Serve in a bowl by garnishing it with fresh coriander leaves.

Note: 1. Do not allow to cook the chilla on both sides, it requires the chillas to be cooked at one side only for it t remain soggy.

2. Do not over cook the gravy after putting the chilla squares in it as they may get dissolved and distributed all over the gravy and would not give a perfect look to the gravy.