This vegan green chilla recipe combines nutrient-dense ingredients such as jowar flour, boiled potato, fresh cilantro, and ginger. The addition of garlic, green chilies, and jeera powder adds depth of flavor, while turmeric powder gives it a vibrant colo

Yes! This green chilla recipe is both vegan and gluten-free. It uses jowar flour (sorghum flour), which is naturally gluten-free, and the recipe contains no dairy or eggs, making it perfect for anyone on a vegan and gluten-free diet.

Absolutely! You can adjust the spice level according to your preference. The recipe includes green chilies (optional), so feel free to omit them or adjust the amount based on your spice tolerance.

For a soft texture, make sure to mix the jowar flour with boiled potato to create a smooth batter. The baking powder also helps achieve a light and fluffy consistency, while lemon juice adds a tangy finish.

This vegan and gluten-free breakfast recipe is ideal for both breakfast and lunch. It's quick to prepare and nutritious, thanks to its wholesome ingredients like cilantro, turmeric, and jeera powder.

While jowar flour is recommended for its gluten-free benefits and flavor, you can experiment with other gluten-free flours like rice flour or chickpea flour if desired. However, the texture and flavor might vary slightly.

This recipe is quite quick! Preparation should take around 10 minutes, and cooking each chilla will take about 2-3 minutes per side.

Yes, you can prepare the batter ahead of time and refrigerate it for up to 1 day. Just make sure to stir it well before cooking.

Serve the chillas with a side of coconut chutney, mint chutney, or vegan yogurt for a complete meal. These sides enhance the flavor and pair well with the subtle spiciness of the chillas.

Yes! This recipe is free from common allergens like gluten, dairy, and eggs, making it a great choice for anyone with food allergies or sensitivities.