Sorghum flour onion jalapeño schezwan chilla is the first thing that appears to most people’s mind when it comes to a perfect dish. Today, we are going to tell you steps on serving a delicious Sorghum flour onion jalapeño schezwan chilla.
We hope you got insight from reading it, now let’s go back to sorghum flour onion jalapeño schezwan chilla recipe. You can cook sorghum flour onion jalapeño schezwan chilla using 8 ingredients and 4 steps. Here is how you achieve it.
Firstly, here are the ingridients that you should prepare to serve Sorghum flour onion jalapeño schezwan chilla:
- You need 1 cup of Sorghum Flour.
- Get 2 tbsp of for binding Besan.
- Get 1 of small Onion finely chopped.
- Take 2-3 of finely chopped Jalapeño.
- Get To tsste of Salt.
- Get as needed of According to consistency Water.
- Take 1/2 teaspoon of Schezwan chutney.
- Take as needed of Oil.
After readying the ingridients, now we are ready to make our yummy Sorghum flour onion jalapeño schezwan chilla:
- Mix all ingredients and soak for 15-20 mins before making chilla.
- In a pan put some cooking spray/oil spread the batter cover with a lid and wait until light brown.
- Flip the other side.
- After done spread schzwan chutney on the chilla according to taste and serve hot with coriander peanut chutney.
Sorghum flour, whole-grain nutrition facts and analysis per serving. Schezwan Sauce This homemade Schezwan sauce can be used to make Schezwan noodles or Schezwan fried rice or had as a dip with appetisers. Make a bottle of this when you have some time and you are just minutes away from a delicious Indochinese meal. Pour water and make a free flowing Saute for a min. Add chopped spring onions, celery and slightly crushed schezwan peppers as well.
Recipe : Sorghum flour onion jalapeño schezwan chilla
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