Sprouts Chilla with Buckwheat Noodles Salad

Moong Sprouts Chilla: Grind moong sprouts , green chillies , ginger and coriander leaves in a mixer jar , into a fine paste

Add little paneer water if required

Then take it out in a bowl and add oats powder , salt and heeng , mix nicely

Heat a tawa and grease it with little olive oil , wipe it with a tissue paper or a cloth

Now with a ladle spread the batter into a chilla Sprinkle some onion on top , cover and cook for 2 minutes

Then flip it over to another side and let it cook until it becomes light brown from the other side too Then take it out on a plate and spread some paneer on it , roll it and cut into two portions Two chilla were made with this quantity

For Buckwheat Noodles Salad: Grind buckwheat kernels into a fine powder and take it out in a bowl

By adding water little by little knead a medium tight dough Cover and leave it for 15 minutes

Then knead it again and put in the greased sev making machine

Cover a tray with a cling film

Make the noodles on this tray and keep it for drying

It took 3 – 4 hours to dry

In a big patila boil enough water for cooking the noodles , when water starts boiling then add the noodles and cook for two minutes

Then strain it in a big strainer and refresh them under cold water , sprinkle some oil over them

In a pan heat oil and add garlic , saute for a few seconds

Then add carrot and onions , and saute for a minute

Then add the three bell peppers and mix well , saute for 2 minutes Now add noodles , salt , black pepper and chat masala

Mix nicely but gently , cook for 2 – 3 minutes on high flame , then switch off the gas Salad is ready to serve

For Beetroot Dip: Mix all the above ingredients nicely , the dip is ready

For Serving: Take a serving plate , spread some buckwheat salad on one side , garnish with soaked almonds and roasted white sesame seeds

On the other side , first spread the dip then place the chilla pieces on it

Serve immediately for better taste