In a bowl, mix curd and semolina along with 1 cup water. Mix until it becomes a smooth batter. Add 1 Tsp Salt. Let it rest for minimum one hour while covering. For best results, minimum three hours is suggested.

After the batter has rested, transfer few scoops in another bowl and add little water in order to make a smooth and runny batter.

Transferring few scoops in another bowl helps in easy mixing of batter which has to be consumed immediately and you can always refill as and when required. In fact you can store the thick batter without water in refrigerator as well to be used for next day.

Now for stuffing, find chopped tomatoes and onion along with green chilies. Mix all of them together in a bowl and add all the dry spices as mentioned above- One masala, black salt and white salt. Mix.

Now heat a nonstick griddle and grease it with the help of oil brush lightly.

Take a round shape ladle, scoop the batter fully into it and pour it on the griddle while gently making circles from the back of the ladle beginning from inside to outside from the batter in order to make a nice thin Chilla.

Now gently put the stuffing on the Chilla spread and press it lightly with the ladle.

Now cover it with a lid and let it cook for two minutes at low flame.

After two minutes, flip the side very gently and turn the flame to medium. Now Cook from this side as well.

Serve Chilla hot with tomato ketchup and green Chutney and do not forget to sprinkle chaat masala on top of the chiller for Best taste.