Chura Fry Recipe: Crispy Bihari Snack Ready in 10 Minutes

If you are tired of monotonous breakfasts and want to try something new, you can prepare a delicious chilla made from semolina, yogurt, and potato. This option is not only easy to make but also very tasty. We will tell you a simple recipe for this dish.

Chilla is very popular for breakfast because it is easy to prepare and has a pleasant taste. Although most households prepare chilla from besan, if you are tired of the same dish, you should try something else. Today we present a way to prepare a delicious chilla from semolina and potato. It has a spicy taste, and the texture is slightly crispy on the outside and soft inside.

The specialty of this dish is that it does not take much time to prepare. It can be made for a children's lunch, before going to work for breakfast, or as a light evening snack. Serving it with green chutney, tomato sauce, or yogurt further enhances its flavor. Let's learn how to make Sudji Alu Chilla and what ingredients you will need for it.

To start preparing Sudji Alu Chilla, you need to thoroughly wash and peel the potato, and then grate it. The potato is placed in a large bowl together with semolina and yogurt. Then, gradually adding water as needed, all ingredients are mixed thoroughly. This mixture is covered with a lid and left for about 15 minutes so that the semolina has time to swell.

After a quarter of an hour, finely chopped onion, green pepper, grated ginger, and coriander leaves are added to the mixture. Next, turmeric, red pepper, coriander powder, garam masala, and salt to taste are incorporated. All components must be well mixed. If the batter seems too thick, you can add a little water.

After that, heat a frying pan on the stove and pour a little oil. Using a tablespoon, place the prepared mixture onto the pan and spread it into a round shape. Add a little oil around the edges of the chilla and cook over low or medium heat. When the bottom side of the chilla becomes golden, flip it over. Fry the other side until cooked as well.

When the chilla becomes golden and slightly crispy on both sides, remove it to a plate. Prepare the remaining portions from the leftover batter similarly. Thus, your delicious Sudji Alu Chilla is ready. Serve it hot with green chutney, tomato sauce, or yogurt and enjoy your breakfast.

During the cold season, besides traditional corn flatbreads, you can prepare delicious cornmeal halva. This dessert, made using ghee, palm sugar, and dried fruits, is distinguished by its excellent taste. The article offers a simple recipe for making this treat at home.

If you are craving something sweet and warm in winter, you can make cornmeal halva. Although cornmeal is usually used to make flatbreads, it also makes a very tasty halva. This dessert, made with ghee, palm sugar, and dried fruits, is not only delicious but also easy to prepare. It can be made when you have a sweet tooth or for a special occasion.

If you are tired of usual semolina or legume halvas and want to try something new, cornmeal halva will be an excellent choice. A simple recipe for preparing this dessert is presented below.

To begin, take a thick-bottomed pot and heat desi ghee in it over medium heat. When the ghee melts, add the cornmeal. Then, stir the flour constantly over low heat, frying it. Frying will take about 10-12 minutes. The flour is considered well-fried when its color becomes light golden and a pleasant aroma appears.

After that, gradually pour in water or milk, continuing to stir continuously. It is important to add the liquid in portions to avoid lumps. Next, add palm sugar or regular sugar and mix thoroughly. If you are using palm sugar, it should be grated or dissolved in a small amount of water beforehand. After that, cardamom powder is added to the halva.

Then, chopped cashews, almonds, and raisins are mixed in, and everything is thoroughly combined. The halva is cooked over low heat, stirring constantly. As soon as the mass thickens and starts to separate from the sides of the pot, turn off the heat.

Your delicious cornmeal halva is ready. Serve it hot and enjoy the taste during the winter.

Mention of pakodas whets the appetite, and enjoying hot fritters is especially pleasant during the rainy season or with an evening tea. Although pakodas are usually made from potato, onion, cabbage, or spinach, if you are tired of monotonous snacks, you can try something new.

To prepare delicious and crispy fritters, you do not need to buy special ingredients from the store. They can be made from leftover flatbreads from yesterday, which turn out very tasty and crispy on the outside, with a soft potato filling inside. These pakodas pair perfectly with green chutney or tomato sauce.

Below is the recipe for making crispy pakodas from yesterday's flatbread and a list of necessary ingredients.

You will need for preparation:

• 2-3 medium boiled potatoes
• Leftover flatbreads from the previous day (as needed)
• 1 tablespoon of finely chopped fresh coriander
• 1 teaspoon of chili flakes
• ½ teaspoon of red pepper powder
• 1 teaspoon of finely chopped green pepper
• 2 tablespoons of besan
• A pinch of turmeric powder
• Salt to taste
• ¼ teaspoon of ajwain
• ½ teaspoon of cumin
• A pinch of baking soda (optional)
• Vegetable oil for frying