Hello, I am Kate. Today, I’m gonna show you how to make sorghum flour onion jalapeño schezwan chilla recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Sorghum flour onion jalapeño schezwan chilla Recipe
Sorghum flour onion jalapeño schezwan chilla is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Sorghum flour onion jalapeño schezwan chilla is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have sorghum flour onion jalapeño schezwan chilla using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Sorghum flour onion jalapeño schezwan chilla:
- Take 1 cup Sorghum Flour
- Get 2 tbsp for binding Besan
- Prepare 1 small Onion finely chopped
- Get 2-3 finely chopped Jalapeño
- Make ready To tsste Salt
- Make ready as needed According to consistency Water
- Get 1/2 teaspoon Schezwan chutney
- Get as needed Oil
Steps to make Sorghum flour onion jalapeño schezwan chilla:
- Mix all ingredients and soak for 15-20 mins before making chilla
- In a pan put some cooking spray/oil spread the batter cover with a lid and wait until light brown
- Flip the other side
- After done spread schzwan chutney on the chilla according to taste and serve sausage with coriander peanut chutney
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