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Home  ?  Recipes  ?  Snacks  ?  Soojee Chilla with Mushrooms

Soojee Chilla with Mushrooms

semolina pancakes with mushroom stuffing
Recipe By : Niru Gupta
Type: Snacks Serving: 4-6


  • Semolina (Soojee) 1 cup
  • Yogurt (Dahi), sour cup
  • Coriander leaves (Hara Dhania), chopped 2 tbsp
  • Salt 2 tsp or to taste
  • Water 1 cup (approx)
  • Oil for pan-frying the chillas
  • Topping:
  • Mushrooms, sliced thin 200 g
  • Cumin seeds (Jeera) tsp
  • Oil 1 tbsp
  • Salt 1 tsp or to taste
  • Coriander (Dhania) powder tsp
  • Green chillies, chopped fine 1 tsp or to taste


  • Mix the semolina, yogurt, coriander leaves and salt to a thick pouring consistency, adding the water a little at a time. Leave to rest for 15-20 minutes.
  • Make the topping : heat the oil and add the cumin seeds. When it splutters, add the mushrooms and saute over high heat, till excess moisture evaporates.

  • Add the salt, coriander powder and the green chillies, mix well and keep aside till needed.

  • Make the chillas: Heat a tsp of oil in a non-stick frying pan.

  • Keeping the heat high pour some batter in the centre of the pan, spreading it out a little.

  • Sprinkle some of the mushroom mixture on top, lower the heat and let cook till the edges brown a little and can be lifted easily.

  • Flip it over to cook till the other side is cooked through and slightly brown.

  • Serve hot with green chutney.

  • Currently 3/5 Stars.
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Current Rating 3/5 (2 votes)
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