Chile/Chilade ki Sabji ( chickpea flour savoury pancakes in yogurt based gravy)

Now I hope this is an established fact by now (through some of the recipes on my blog) that being from the Indian state of Rajasthan (desert state, in Western India), I am truly gung-ho on traditional Rajasthani / Marwari food 🙂 For the benefit of all, the state of Rajasthan (or major parts of it) used to be called “Marwar”, and hence the name Marwari. Traditional Rajasthani curries are mainly non green vegetables because in olden times, it was extremely hard to get green and leafy vegetables in the desert due to less water and very hot weather.

On these lines, Chickpea flour (or Gram flour and, ‘Besan’ in Hindi) is almost a regular staple diet in Rajasthan as it is used to prepare multiple types of dishes – curries like Gatte ki Sabji, Patod ki Sabji, Kadhi etc.,; many sweets like Besan ke Laddu, Mohanthal etc.,; and, snacks like Besan ke Pakore, Besan ka Chila etc. The benefit of using Chickpea flour is that it is an excellent source of folate, vitamins, protein, Iron, Magnesium, Phosphorus and, most importantly (for some people) it is gluten free.

I love all chickpea flour based curries and this post covers another such curry – Chile ki Sabji, which is made of chickpea flour savoury pancakes in a yogurt based gravy. This curry is very tasty and is also light. So if I don’t have any vegetables at home and are in a hurry then do go for this yummy Chile ki Sabji.

For clarity and simplification purposes, I have divided the full recipe into two parts – first we will make the Chila and, then the gravy.

The ingredients for preparing the Chila are:

1. Chickpea Flour (Gram flour/Garbanzo beans flour/Besan) : 1 cup
2. Yogurt : 1Tbsp
3. Salt : to taste
4. Red Chili Powder : 1/2 tsp
5. Turmeric Powder (haldi) : 1/4 tsp
6. Coriander Powder : a pinch
7. Water : 1/2 cup or as needed
8. Oil : 1-2 Tbsp (for cooking)

The ingredients for preparing the gravy are:

1. Red chilli Powder :1/2 tsp
2. Turmeric Powder (haldi) : 1/4 tsp
3. Coriander Powder (dhania) : 1tsp
4. Green Chilli : 3
5. Ginger : 1/4 tsp
6. Cumin seeds (Jerra) : 1/2 tsp
7. Asafoetida (hing) : a pinch
8. Dried Mango Powder (Amchur) : 1/4 tsp
9. Garam masala : 1/4 tsp
10. Yogurt (dahi) : 1 1/2 cup
11. Water : 2 cup
12. Dried Fenugreek Leaves (Kasuri methi) : 1 tsp
13. Salt : to taste
14. Oil : 1-2 Tbsp

Method to make Chila:

Take all the ingredients for Chila (except oil) in a big bowl and mix them well. Make a batter which is neither too thick nor too thin and with no lumps.

Heat a skillet / tawa, take 1 Tbsp of this batter and gently spread it outwardly with the back of the spoon in a circular motion and make a round shape (Chila); again, the Chila should not be too thick or too thin.

Sprinkle little oil around the Chila, cook for a minute (cook on a medium flame) and flip it carefully. Cook it from both the sides and then remove from the skillet.

Your 1st chila is ready! Prepare Chila’s from the rest of the batter in the same manner. After preparing them, keep them aside.

You can have these warm Chila’s straight away (like my papa) on its own or with ketchup/ chutney.

Method to make Gravy:

Take yogurt in a big bowl. Then add red chilli powder, coriander powder, turmeric powder, salt and mix well.

Heat oil in a pan, and temper with asafoetida, cumin seeds. Add green chilli, ginger and sauté for a minute.

Add yogurt in the pan and stir continuously on an high flame (so that yogurt will not curdle). When yogurt will start to boil, add some water and stir well. Let the gravy boil and then add dried mango powder, and garam masala. Cook the gravy for couple of minutes (2-3 minutes). Now your gravy is ready!

Cut the previously prepared Chilas’ in a square or any irregular shape. Add these Chila pieces, and dried fenugreek leaves in the gravy and simmer the gravy for another 2 minutes.

Your delicious, yummy Chile ki Sabji is ready to be enjoyed. Serve it with paranthas and/or chapati.

Insider Tips / Finer Points :

• Make the Chila’s on a medium flame otherwise they will get burnt quickly.
• Spread some oil on the skillet if the Chila is sticking to the skillet; and then continue making Chila’s.
• If you don’t want to use oil while making Chila, you can make them on a non-stick skillet without using oil or using very less oil.
• Today I have made this curry without onion and garlic but feel free to add onion/garlic in the gravy as per your choice.
• You may adjust the spices according to your taste buds.

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