Bread Chilla / parantha

 Ingredients

 

2 pav / 5 slice bread, white or brown

½ cup rava / semolina / suji, coarse

¼ cup curd

1 cup water

1 tbsp rice flour

¼ tsp turmeric

½ tsp salt

½ carrot, finely chopped / grated

¼ capsicum, finely chopped

4 beans, finely chopped

2 tbsp sweet corn

½ tomato, finely chopped

1 green chili, finely chopped

2 tbsp coriander, finely chopped

oil, for roasting

 

Preparations

Break 2 pav / 5 slice bread into small pieces.

Add ½ cup rava, ¼ cup curd and 1 cup water.

Mix well making sure the bread turns soft and mushy.

Transfer the mixture to the blender and blend to smooth paste.

Add 1 tbsp rice flour. to give a crispy outer layer.

Add ¼ tsp turmeric and ½ tsp salt.

Mix well making sure everything is well combined.

Add ½ carrot, ¼ capsicum, 4 beans, 2 tbsp sweet corn, ½ tomato, 1 chili and 2 tbsp coriander.

Mix well making sure everything is well combined and the batter is a smooth consistency.

Pour the batter on hot tawa. spread gently making sure the chilla is slightly thick.

Spread a tsp of oil around the corners.

Allow to cook on low to medium flame for a minute or until the bottom is cooked completely

Now flip gently without breaking the chilla.

Press gently, making sure the chilla is cooked from both sides.

Fold half and roast slightly crisp.

Enjoy bread chilla or bread paratha with green chutney and tomato sauce.

 

 

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