| Prep Time | 15 |
| Cook Time | 20 |
| Servings |
|
Ingredients
- Mixed Capsicum, chopped- 50 grams
- Onions, chopped- 30 grams
- Fresh coriander, chopped- 15 grams
- Green chilli, chopped- 1 tsp
- Olive oil- 20 ml
- Psyllium husk- 30 grams
- Flax seed powder- 30 grams
- Almond flour- 30 grams
- Turmeric powder- 1/4th tsp
- Chilli powder - 1/4th tsp
- Coriander powder - 1/2 tsp
- Garam masala- 1/2 tsp
- Salt- 1/2 tsp
Instructions
- Soak psyllium husk and flax seed powder separately in hot water.
- In a bowl with almond flour, add turmeric powder, salt, garam masala powder chilli powder and coriander powder.
- Add soaked psyllium husk and flax seed to the dry mixture.
- Add all chopped vegetables.
- Add water and use a beater till mixture forms batter consistency.
- In a pre-heated pan, heat olive oil for a few seconds. Pour the batter and let it cook in medium flame.
- Keep flipping it till it becomes firm.
- Once it is slightly cooked, gently press the chilla while cooking to release the excess moisture.
- Serve it with green chutney and a cup of tea (50 ml milk at max) with stevia on a rainy day 😁🌧