Sawan Fasting Recipe- Healthy And Tasty Kuttu Ka Chilla

Kuttu Ka Chilla is a delicious and wholesome Indian fasting recipe made with buckwheat flour (kuttu atta). Crispy around the edges and soft on the inside, these savoury pancakes are a popular choice during vrat and fasting days, especially during Sawan, Navratri, and other religious occasions. They are easy to prepare, filling, and packed with the goodness of buckwheat.

Unlike regular besan chilla, Kuttu Ka Chilla has a unique earthy flavour and pairs beautifully with vrat-friendly accompaniments such as mint-coriander chutney, plain yogurt, or vrat wali green chutney. With a few simple ingredients and minimal preparation, this nutritious chilla makes for a satisfying breakfast, snack, or light meal during fasting.

Kuttu Ka Chilla is a delicious and filling Indian fasting recipe made with kuttu (buckwheat) flour. It is especially popular during Sawan, Navratri, Janmashtami, and other vrat days when regular grains are avoided. The chilla is crisp around the edges, soft inside, and pairs wonderfully with vrat-friendly green chutney, fresh curd, or vrat wali aloo sabzi.

Ingredients

For the Chilla:

1 cup kuttu flour (buckwheat flour)
1 medium potato, boiled and mashed
1–2 green chillies, finely chopped
1 tablespoon fresh coriander, finely chopped
½ teaspoon cumin seeds
½ teaspoon grated ginger
Rock salt (sendha namak), to taste
¼ teaspoon black pepper powder
½–¾ cup water, as required
2–3 tablespoons ghee or oil, for cooking

Optional vrat-friendly additions:

2 tablespoons grated paneer
1 tablespoon finely chopped green coriander
1–2 tablespoons grated carrot, if permitted during your fast

How to Make Kuttu Ka Chilla

1. Prepare the batter

Take kuttu flour in a large mixing bowl. Add the mashed boiled potato, cumin seeds, chopped green chilli, ginger, coriander, black pepper, and sendha namak.

2. Add water gradually

Mix everything well. Slowly add water while whisking continuously to make a smooth batter. The consistency should be slightly thinner than regular pancake batter so that it spreads easily on the pan.

Let the batter rest for 5–10 minutes. Kuttu flour absorbs water, so add a little more water if the batter becomes too thick.

3. Heat the pan

Place a non-stick or well-seasoned iron tawa over medium heat. Once hot, lightly grease it with ghee.

4. Spread the chilla

Pour a ladleful of batter onto the centre of the pan. Gently spread it in a circular motion to form a medium-thin chilla.

Unlike wheat or besan chilla, kuttu batter can sometimes be slightly difficult to spread. If it starts breaking, make a slightly thicker chilla rather than trying to spread it too thin.

5. Cook until golden

Drizzle a little ghee around the edges and on top. Cook for about 2–3 minutes until the underside turns golden brown and the edges become crisp.

6. Flip and cook

Carefully flip the chilla using a wide spatula. Cook the other side for another 1–2 minutes, pressing gently with the spatula.

7. Serve hot

Transfer the cooked chilla to a plate and prepare the remaining chillas in the same way. Serve immediately with fresh curd, vrat-friendly chutney, or a suitable fasting accompaniment.