INGREDIENTS
Bread Chilla
Servings - 2 - 3
INGREDIENTS

Bread slices - 8
Semolina - 150 grams
Curd - 100 grams
Water - 500 milliliters
Rice flour - 2 tablespoons
Salt - 2 teaspoons
Turmeric - 1/4 teaspoon
Water - 175 milliliters
Garlic paste - 1 1/2 teaspoons
Onions - 40 grams
Tomato - 35 grams
Bell pepper - 40 grams
Carrots - 30 grams
Sweet corn - 40 grams
Grated paneer - 50 grams
Green chili - 2 teaspoons
Coriander - 1 1/2 tablespoons
Oil - for shallow frying & brushing
PREPARATION
1. In a mixing bowl, add 8 bread slices, 150 grams semolina, 100 grams curd, 500 milliliters water and mix it well.
2. Soak for 10 - 12 minutes.
3. Transfer this into a blender, add 2 tablespoons rice flour, 2 teaspoons salt, 1/4 teaspoon turmeric, 175 milliliters water and blend it into a puree.
4. Transfer this batter into a mixing bowl, add 1 1/2 teaspoons garlic paste, 40 grams onions, 35 grams tomato, 40 grams bell pepper, 30 grams carrots, 40 grams sweet corn, 50 grams grated paneer, 2 teaspoons green chili, 1 1/2 tablespoons coriander and mix it well.
5. Heat some oil in a pan, pour the prepared batter on it and spread it evenly.
6. Cook for 3 - 5 minutes on medium heat and flip it gently.
7. Brush it with oil.
8. Cook for another 3 - 5 minutes on medium heat.
9. Cook until it turns golden brown in color from both sides.
10. Remove it from heat.
11. Serve.