Wednesday, 17 October 2012

Kotu ke chilade(Low Fat Pan cakes of Buck Wheat Flour)

Kotu Ka Chilada (Pan cake of Buck wheat flour)

Kotu (Buck Wheat) is a dark brown / black seed having 2-3 needles like spikes. The brown cover is hard and non-edible. The core is white and the edible part of Kotu. Normally after cleaning the Kotu seeds are ground to powder and sieved to get Greyish color Kotu flour. Kotu flour is used during fasting all over the India. In Northern India when fasting is done during Navratri, Shiv Ratri, and Krishna Janam ashtami grains and cereal are not taken on fasting day thus the fasting food consists of Sabudana Khichadi, Aloo Gutuk, Kotu ke Chilade and Tal Makhana kheer for dessert. Kotu ke Chilade are very good for snacks also.

Preparation Time: 1 hr.(soaking time)
Cooking Time: 30 min
Servings: 6 Medium size Chilade

Ingredients Required for Making Kotu ke Chilade:
  • 250 gm. Kotu ka Atta (kotu flour, Buck wheat flour)
  • 50 ml. Ghee (clarified butter)
  • Salt (optional)
  • Water
Directions For Making Kotu Ke Chilade:
  • Take kotu flour in a bowl and add 100 ml water.
  • Mix nicely to make a smooth paste.
  • Add another 100 ml. water, mix and cover.
  • Keep aside for 60 min. for the flour to soak in water.
  • The batter should be of pourable consistency.
Batter for Kotu ke Chilade
  • Spread 3-4 drops of  ghee on a tawa and heat.
Non-stick Tawa being heated with 4 drops of Ghee
  •  When the tawa is hot pour one big ladle (approximately 40-50ml.) batter and spread it to round shape on the tawa.
Batter on the hot Tawa
  • Cook on low medium heat till the surface starts drying.
Kotu Ka Chilada being cooked on one side 
  •  Sprinkle 1ml. ghee from the edges of chilada.
  • Cover and cook for 1 min.
  • Remove the cover and pry the edges carefully.
  • Turn the chilada carefully and spread 1ml. ghee from the edges again.
The batter spread to a round and cooked on one side to light brown color
  • Cook for 1 min. the color of the chilada will becomes brownish.
  • Remove from tawa and serve with Aloo Gutuk, Chutney and Pahari Kheere Ka Raita.
Kotu Ka Chilada (Pan cake of Buck wheat flour)

http://jyotsna-pant.blogspot.com/2012/07/aloo-gutuk-potato-vegetable-kumauni.html
http://jyotsna-pant.blogspot.com/2012/06/hariyali-chutney-raw-mango-chutney.html
http://jyotsna-pant.blogspot.com/2012/07/pahari-kheere-ka-raita-cucumber-and.html
 
Tips:
  • Use Non-stick tawa. It is easier to make Chilade on non-stick tawa and the amount of ghee consumed also reduces.
  • The tawa should not be very hot when batter is poured else spreading the batter will become impossible.
  • If you are not using non-stick tawa then make sure your tawa is thick one.
Suggested Variations:
  • Finely cut green chili and coriander sprigs can be sprinkled on the batter after spreading it.
  • Little sugar can be added to the batter to give the chilade sweet taste and it will also add color and creepiness to the chilade.


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