Why Oats & Vegetable Chilla is the Perfect Breakfast? #shorts #oatschilla #flatbread #weightloss
INGREDIENTS AND METHOD
Put a pan oven a low-medium heat
Add…
Rolled Oats (2 cups or 180g)
Roast for 2-3 minutes
Transfer into a bowl
Let them cool for few minutes
Add…
Chickpea Flour (6 tbsp or ~ 55g)
Corn Flour (2 tbsp or 15g)
Finely chopped Onion (1 small-medium)
Finely chopped Carrot (1 small-medium)
Finely chopped Bell Pepper (1 small)
Finely chopped thin green Chilli (1 large – optional)
Finely chopped Parsley (1/4 cup or 3-4 tbsp)
Salt (1/4 tsp or to taste)
Crushed Red Chillies (1/2 tsp or to taste)
Cumin (1/2 tsp)
Kalonji/Nigella/Black seeds (1/2 tsp)
Ginger powder (1/2 tsp)
instead, you can use finely chopped fresh ginger if you prefer!
Carom seeds (1/2 tsp)
Water (2-3 cups or as required)
Combine well to form a spreadable batter
Add, remove or replace any vegetable or spice from this batter as you like/prefer!
Cover
Rest the batter for 4-5 minutes
After 5 minutes…
Put a pan over a medium-high heat
Add few drops of oil (spread with brush)
Pour around 2/3 cup of batter
Spread into 6-7 inch flatbread
Cover
Cook for 2-3 minutes on each side
Healthy, gluten-free, vegan oats and vegetable flatbread are ready to serve!
(makes 5-6)
These healthy Oat and Vegetable flatbreads can be stored in refrigerator in an airtight container for 3-5 days (reheat on a hot pan for 1-2 minutes on both sides)
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Enjoy!