Ingredients:

• For Chilas:
• 1/2 cup – gram flour (besan)
• 1/2 tsp – Red Chilli powder
• 1 tbsp – oil
• salt to taste
• For Raitha:
• 1/2 cup – tamarind, loosely packed
• 1 cup – Jaggery grated, tightly packed
• 1 tsp – coriander leaves, finely chopped
• 1 tsp – Cumin seeds powder
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – black salt
• salt to taste
• For Seasoning:
• 1/2 tsp – oil or Ghee
• 1/2 tsp – Cumin seeds
• 1 pinch – Asafoetida powder

Method:

1. For chilas:
2. Mix all ingredients, adding enough water for a smooth batter.
3. Heat non-stick tawa, spread half batter into a thin pancake (like dosa).
4. Allow to cook fully, but not too stiff.
5. Remove, repeat for remaining batter.
6. Allow to cool, shred into rough pieces about inch size square.
7. Keep aside till required.
8. Soak tamarind and jaggery in 2 cups hot water for 15-20 mins.
9. Rub into water, squeezing out pulp into mixture.
10. Strain, pressing out all liquid, into a large container.
11. Add 3- 3.5 cups cold water.
12. Add all other ingredients for raitha, mix well.
13. Add chila pieces, mix.
14. For seasoning:
15. Heat fat in a small pan, add seeds.
16. Allow to splutter, add asafoetida.
17. Allow seasoning to set alight if possible.
18. Pour into raitha, covering immediately with a lid.
19. Allow raitha to absorb fumes for a few seconds.
20. Remove lid, add chila pieces.
21. Chill for at least 2-3 hours before serving.
22. Serve as an accompaniment to a spicy meal.

Recipe courtesy of Saroj Kering