Soojee Chilla with Mushrooms

Ingredients

• Semolina (Soojee) 1 cup
• Yogurt (Dahi), sour ¼ 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) ½ tsp
• Oil 1 tbsp
• Salt 1 tsp or to taste
• Coriander (Dhania) powder ½ tsp
• Green chillies, chopped fine 1 tsp or to taste

Preparation

• 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.