Chilla is a very healthy and tasty option for breakfast. However, people mostly prefer to eat chilla made with gram flour (besan) and semolina (sooji). But did you know you can also make potato chilla, which is incredibly delicious? You can quickly make it for breakfast or as a snack with evening tea.

It's made with grated raw potatoes, and its crispiness is simply amazing. However, you'll have to follow the correct recipe for this. Let's learn how to make potato chilla.

Ingredients:
Potatoes (raw) - 2-3 medium-sized
Gram flour (besan) - 3-4 tablespoons (for binding)
Semolina (sooji) - 1 tablespoon (for crispiness)
Onion - 1 medium (finely chopped)
Green chilies - 1-2 (finely chopped)
Ginger - 1-inch piece (grated)
Fresh coriander leaves - finely chopped

Spices:
Cumin seeds - ½ teaspoon
Turmeric powder - ¼ teaspoon
Red chili powder - ½ teaspoon
Salt - to taste
Chaat masala - ½ teaspoon
Oil - for cooking

Method:
First, peel the raw potatoes and grate them. Now, wash the grated potatoes in cold water and squeeze out all the water with your hands. This step is very important to ensure the chilla becomes crispy.

Now, take the squeezed potatoes in a large bowl and add the chopped onion, green chilies, ginger, and fresh coriander leaves.

Then add the gram flour, semolina, cumin seeds, turmeric powder, red chili powder, chaat masala, and salt, and mix everything well.

There is no need to add extra water, as the potatoes and onions release their own water when they come into contact with salt. If the mixture seems too dry, just sprinkle 1-2 tablespoons of water.

Now, heat a non-stick pan over medium heat and grease it with a little oil. Pour a large spoonful of the batter onto the griddle and spread it into a round shape. Don't make it too thick or too thin.

Drizzle a little oil around the edges of the pancake. Let it cook over medium heat until the bottom surface is golden brown and crispy.

Now carefully flip the pancake and cook the other side until it's also golden brown. This should take about 3-4 minutes.

Once the pancake is cooked through, serve it on a plate with chutney or ketchup.

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