For chila- take gram flour, add all spices.

Add water gradually and make batter of pakodi like consistency

Heat non stick tawa.

Spread one tablespoon batter.

Apply little oil from sides and cook from both sides.

In the same way cook all.

Cool and cut chila into square shape.

For gravy- heat oil. Add hing and carom seeds.

When carom seeds colour changes add degi mirch and cut pieces of chila.

Add all spices except mint powder.

Shallow fry.

Now add buttermilk and 1/2 cup water.

Continuous stir till it starts boiling.

Cook for 5 more minutes.

Add mint powder and switch off the gas.

Chile ki sabji is ready serve hot.