Bamboo shoots are the edible sprouts of the Bamboo plants. They are harvested before they are 2 to 3 weeks old. The shoots have tough-hard exterior protecting its tender interior part. So, it is very important to peel the shoots before preparing it for consumption purposes to avoid indigestion.
One may find Bamboo-shoots fresh as well as canned. However, fresh shoots have better texture and taste as compared to the canned ones. So, always try to go for the fresh shoots.
I’m here to share with you all a recipe for delicious Bamboo-shoot Chilla which is famous and loved in almost every house in the eastern part of India, especially in Jharkhand and Bihar.
Bamboo-Shoot Chilla Recipe:
Ingredients:
- Bamboo Shoots – 250gm
- Rice – 100gm
- 2tsp turmeric
- Salt according to taste
- 4-5 medium-sized onions (OPTIONAL)
- Cooking Oil
Instructions:
For the batter:
IMPORTANT
Before proceeding with the recipe make sure to soak the peeled shoots in water for a night or two. It will make them soft and easy to digest. Make sure to keep the container in less accessed corner of the house as soaked bamboo shoots might stink a bit.
- Soak rice in water and leave it for 2-3 hours.
- Take out the soaked shoots and cut it in very small pieces. Check them properly to see if any part of the shoot has become black or turned black. If you find one, immediately throw that portion and proceed with the good ones.
- Grind the healthy shoots into a thick and coarse paste using a blender and keep the paste aside.
- Now, take out the soaked rice and grind it into a smooth paste and keep it aside.
- Mix the paste of rice and bamboo and add turmeric and salt (according to your taste).
- If you like having onions in your chilla, you can chop onions into long-thin slices and add it to the paste.
(I would recommend enjoying this chilla without adding onions in it). - Leave this paste for at least half an hour before you start cooking.
For cooking:
- Turn on the stove and put the pan/tava on it and let it heat for around 5 minutes.
- If not using a non-stick pan/tava then grease it well with few drops of oil leave it for 1-2 minutes.
- Pour 1 ladle full of batter in the center and spread it as much as possible.
- Regulate the stove flame to medium and drizzle some amount of oil on the chilla and let it cook.
- Within a few minutes, you’ll see the edges start leaving the pan.
- Now, flip the chilla and cook pressing down with a spatula for proper cooking.
- You can repeat steps 4-6 if you feel your chilla needs to be cooked more properly.
- When you see brown spots on your chilla, remove them and serve it hot with chili sauce or any spicy chutney.
