A very simple and tasty pancake made from corn. Different variations for the toppings can be used.
Servings 4 people
Take grated corn pulp in a bowl. Chop the spinach.
Add spinach to the grated corn. Add ginger-garlic- chili paste.
Add chickpea flour (besan) and semolina (sooji) to it.
Mix them well with a spoon and add salt and pepper.
Add water to get the batter consistency and mix well.
Heat a non stick flat pan. Now with a ladle pour the batter on the pan and move in the circular direction.
Put the chopped red, green and yellow capsicum and onion over the poured batter.
Put half tbsp on oil on all the sides on the chila. Cover it with a lid and cook for 4-5 minutes on medium heat.
Now flip the chila carefully on other side and cook for 3-4 minutes. Now flip again.
Remove it onto a serving plate. Sprinkle some salt and pepper over the chila. Corn chila is ready to serve. Enjoy it hot.
If you want it to be gluten free, add rice flour in place of semolina.
Calories: 275kcal | Carbohydrates: 30g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Sodium: 160mg | Potassium: 437mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3800IU | Vitamin C: 107.3mg | Calcium: 50mg | Iron: 2mg