Name: Spinach Moong Chilla with Coconut Capsicum Stuffing recipe by Rohini Rathi at BetterButter
Prep time: 615 min
Cook time: 25 min
Total time: 640 min
Yield: 3
Ingredients: 1 Cup Spinach Puree; 1.5 cup Moong Sprouts; 2tbsp Besan; 1 tbsp Green Chili paste; 1tbsp ginger garlic paste; Salt to taste; For stuffing; 1/2 cup grated coconut; 1/4 cup finely chopped capsicum; 2 tbsp spring onion finely chopped; 2 tbsp shredded cabbage; Salt to taste; 1 tbsp oil; For garnishing; Pomegranate seeds 1/2 cup

ABOUT Spinach Moong Chilla with Coconut Capsicum Stuffing RECIPE

This is a healthy and tasty version of Chillas / Crepes , packed with the goodness of Moong. This is one of my favorite recipe to kick start the mornings. Best of all my loved ones enjoy this beautiful net chilla.

Ingredients Serving: 3

1 Cup Spinach Puree
1.5 cup Moong Sprouts
2tbsp Besan
1 tbsp Green Chili paste
1tbsp ginger garlic paste
Salt to taste
For stuffing
1/2 cup grated coconut
1/4 cup finely chopped capsicum
2 tbsp spring onion finely chopped
2 tbsp shredded cabbage
Salt to taste
1 tbsp oil
For garnishing
Pomegranate seeds 1/2 cup

Instructions

Grind Moong Sprouts to fine paste
In a bowl, add spinach puree , salt ,chili paste and ginger garlic paste to ground Moong. Mix well. Pour the Chila mix into tomato ketchup bottle
Heat non stick Tawa. Squeeze the bottle and make net shape on hot tawa. Cook on both sides. Keep aside the net chilla on serving plate
To prepare stuffing: Heat pan, add oil , Stir-fry coconut, cabbage and spring onion until crisp
Add stuffing on top of chila. Gently roll chila. Garnish with pomegranate seeds and serve

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