Cucumber Suji Chila with Veggies & Mint Chutney

Ingredients

• 80 g suji (semolina)
• 100 g cucumber, grated
• 40 g mixed veggies (carrot, onion, capsicum), finely chopped
• 1 green chilli, minced
• 5 g fresh coriander, chopped
• 2 g cumin seeds
• 2 ml oil for cooking
• 30 g mint leaves
• 20 g yogurt
• 5 ml lemon juice

Preparation

1. Mix suji with grated cucumber, chopped veggies, chilli, coriander, cumin, salt and water to a thick batter; rest 8 minutes.
2. Heat a non-stick tawa, lightly grease, pour half the batter and spread into a thin chila.
3. Cook 2–3 minutes each side until golden; repeat for second chila.
4. Blend mint, yogurt, lemon juice and a pinch of salt into smooth chutney.
5. Plate both chilas and serve immediately with the mint chutney.
6. Optionally garnish with extra coriander.