Zucchini Chila

Name: Zucchini Chila
Cuisine: Indian
Ingredients: 2 zucchini ' s grated; 1 potato grated; 2 spring onions chopped; to taste salt pepper and; to taste red chilli (optional) flakes; coriander mint and chopped; 4 tablespoons rice flour; 1 egg; 1 teaspoon Vegetable oil; quarter orange pepper - pepper chopped red , and green each; 1 spring onion chopped; half tomato chopped; half cucumber chopped; mint coriander and chopped for garnishing; 2 chutney ketchup teapsoons of any or

Reetika Lonial Sahni @cook_7825470

Denver, Colorado

Healthy Indian snack and a good treat for kids without even knowing or tasting the zucchini in it..It's gluten free as well for those with any allergies.

Reetika Lonial Sahni @cook_7825470

Denver, Colorado

Healthy Indian snack and a good treat for kids without even knowing or tasting the zucchini in it..It's gluten free as well for those with any allergies.

Saved

Ingredients

2zucchini ' s grated
1potato grated
2spring onions chopped
to tastesalt pepper and
to tastered chilli (optional) flakes
coriander mint and chopped
4 tablespoonsrice flour
1egg
1 teaspoonVegetable oil
quarterorange pepper - pepper chopped red , and green each
1spring onion chopped
halftomato chopped
halfcucumber chopped
mint coriander and chopped for garnishing
2chutney ketchup teapsoons of any or

Saved

Steps

1

Zucchini Chila:
2

Mix the zucchini, potato, onions, mint, coriander, salt and pepper in a large bowl. Make sure they blend in well
3

Add the egg and mix well
4

Heat up a flat non stick pan with a little bit of vegetable oil (you may also use olive oil)
5

Using a spoon take some of the mixture and evenly spread into the pan to make a small/meduim size chila
6

Keep the flame meduim low and cook both sides until slightly brown. You may brown it more if you like it crispy.
7

Once cooked cut in four pieces and serve with the salad
8

Salad:
9

Mix all ingredients in a bowl and add the chutney, to make it tangy I like to use tamarind chutney however a little bit of ketchup should also work well
10

Serve in a plate and garnish with coriander and mint