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Singhara atta chilla, served with fresh cilantro
Spicy, crispy Indian chilla

Water Chestnut Flour Pancakes (Singhara Atta Chilla)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Chilla made from Singhara (water chestnut) flour is the star of Indian fasting periods (Vrat), but it's so delicious it would be a shame to save it just for holidays. This gluten-free 'pancake' has a nutty, sweetish base flavor perfectly balanced by fresh ginger and fiery green chili. Light yet nutritious flatbread with crispy outside and soft texture inside.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Mixing bowl
  • Non-stick skillet or griddle
  • Spatula for flipping
  • Grater (for ginger, garlic)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Finely chop water chestnuts, green chili, and fresh cilantro. Finely grate garlic and ginger.

Tip: The smaller the pieces, the more uniform the pancake structure, preventing breakage during cooking.
2 ✓

In a bowl, mix water chestnut flour with yogurt until smooth. If too thick, add water gradually until you get a thick pouring pancake batter consistency.

Tip: Yogurt acidity reacts with flour, making the batter softer and airier after cooking. (Acidic medium effect)
3 ✓

Stir prepared vegetables and spices (cumin, salt, pepper, ginger, garlic) into the batter. Let stand for 15 minutes.

Tip: Resting allows flour particles to hydrate (swell with liquid), thickening the batter and making it easier to handle.
4 ✓

Heat a non-stick skillet over medium heat and brush thinly with oil. Ladle a portion of batter and gently spread into a small circle with the back of the spoon.

Tip: Don't make it too thin like a crepe; aim for American pancake thickness for structure.
5 ✓

Cook one side for 3-4 minutes until edges turn golden brown and separate from pan. Brush top with a little oil, then carefully flip.

Tip: Oil helps heat transfer and browning, creating crispy edges. (Maillard reaction)
6 ✓

Cook other side for 2-3 minutes until golden brown spots appear. Serve hot sprinkled with fresh cilantro.

Tip: It's done when outside is crisp but inside remains soft.

Recipe FAQ

Why does chilla tear when flipping?
Likely you tried to flip too soon. Wait until edges start browning and separate from pan. Water chestnut flour has no gluten, so it's more fragile.
How thick should the batter be?
Like a thicker pancake batter. If too thin, it spreads too much; if too thick, it won't cook through.

Ingredients

  • 1 1/2 cups Water Chestnut Flour (Singhara Atta)
  • 1/4 cup Water Chestnuts (canned or fresh, chopped)
  • 1/2 cup Plain Yogurt
  • 2 tbsp Fresh Cilantro
  • 1 db Green Chili Pepper
  • 1 tsp Fresh Ginger (grated)
  • 2 cloves Garlic
  • 1/2 tsp Ground Cumin
  • 1 pinch Salt
  • 1/2 tsp Ground Black Pepper
  • 2 tbsp Vegetable Oil (for frying)
  • 1/4 cup Water (as needed)