Bajra Pancake, also known as Bajra Chilla, is a wholesome and nutritious Indian breakfast made with pearl millet flour (bajra atta) and fresh vegetables. This recipe is especially popular during winter, as bajra naturally provides warmth to the body and keeps you full for a longer time.
Bajra is gluten-free and rich in fiber, iron, calcium, and essential vitamins, making it an excellent choice for people looking for healthy, weight-friendly, and diabetic-friendly meals. When combined with vegetables, curd, and mild spices, it turns into a soft yet crispy pancake that is both delicious and nourishing.
This healthy bajra chilla recipe is perfect for morning breakfast, lunchbox meals, or evening snacks. It is easy to prepare, customizable with seasonal vegetables, and tastes amazing when served with a smoky raw tomato chutney.
If you are searching for a gluten-free Indian breakfast, a healthy millet recipe, or a winter special breakfast, this Bajra Pancake is a must-try.
Ingredients
For Bajra Pancake (Chilla)
- Bajra flour – 1½ cups
- Gram flour (besan) – 1 tablespoon
- Sesame seeds – 1 teaspoon
- Green chili & ginger paste – 1 tablespoon
- Grated carrot – ¼ cup
- Grated potato – ½ cup
- Green peas – ¼ cup
- Chopped fenugreek leaves (methi) – ¼ cup
- Chopped coriander leaves – ¼ cup
- Curd – ¼ cup
- Turmeric powder – ¼ teaspoon
- Red chili powder – ½ teaspoon
- Coriander powder – ¼ teaspoon
- Cumin seeds – ¼ teaspoon
- Hing (asafoetida) – ⅛ teaspoon
- ENO (fruit salt) – ½ teaspoon
- Salt – to taste
- Water – as required
- Oil – for cooking
For Raw Tomato Chutney
- Raw tomato – 1
- Roasted peanuts – 1 tablespoon
- Mint leaves – ⅛ cup
- Fresh coriander leaves – ¼ cup
- Raw mango powder (amchur) – ¼ teaspoon
- Sugar – ¼ teaspoon
- Salt – to taste
- Water – as required
Method
Step 1: Prepare the Batter
- Take a large mixing bowl.
- Add bajra flour and gram flour.
- Add sesame seeds, ginger-green chili paste, grated carrot, grated potato, green peas, methi leaves, and coriander leaves.
- Add curd, turmeric powder, red chili powder, coriander powder, cumin seeds, hing, and salt.
- Gradually add water and mix well to form a thick but pourable batter. The batter should be neither too thick nor too thin.
- Cover and rest the batter for 10 minutes.
Step 2: Prepare the Raw Tomato Chutney
- Lightly apply oil to the raw tomato.
- Roast it on direct flame or grill until slightly charred and smoky.
- Let it cool and roughly chop.
- Add chopped tomato to a mixer jar along with Roasted peanuts – 1 tbsp, Mint leaves – 1/8 cup, Coriander leaves – 1/4 cup, 1/2 inch Ginger & 1 green chili now add Amchur powder – 1/4 tsp, Sugar 1/4 tsp & salt as per taste.
- Add little water and grind into a smooth chutney. This chutney adds a beautiful smoky and tangy flavor.
Step 3: Add ENO
- Just before cooking, add ½ teaspoon ENO to the batter.
- Mix gently.
- The batter will turn slightly fluffy.
Step 4: Cook the Bajra Pancake
- Heat a pan or tawa and add 2 teaspoons oil.
- Sprinkle a few sesame seeds.
- Pour a ladle of batter and gently spread it.
- Sprinkle sesame seeds on top.
- Cover with a lid and cook on low flame until the bottom turns golden.
- Drizzle oil around the edges.
- Flip carefully and cook the other side until crispy and well cooked. Now its ready, take it out in plate.
- Repeat with remaining batter.
Serving Suggestions
- Serve hot with raw tomato chutney
- Pair with curd or butter
- Enjoy as breakfast, brunch, or evening snack
- Ideal for kids and adults alike
Tips & Tricks
- Always cook on low flame to avoid burning
- Resting the batter improves texture
- Add seasonal vegetables for variation
- ENO should be added just before cooking
- Sesame seeds enhance taste and nutrition
Variations You Can Try
- Add spinach or cabbage instead of methi
- Skip potato for a low-carb version
- Add onion for extra crunch
- Make it vegan by replacing curd with water
