Let’s eat flowers! Pumpkin blossom chilla-Konhada phool chilla-Kumhada phool chilla

It always amazes me how we eat a lot of greens in Chhattisgarh! I’m sure we eat the most types of bhaajis (greens are called bhaaji and vegetables are called subji or saag in Chhattisgarh) as compared to any other region. I have tasted more than 25 types of these bhaajis which I intend to share with you as and when I lay my hands on some fresh produce. However, the reason I’m talking about so many types of bhaajis, is that it amazes me how people in various regions eat what is available and that includes so many types of leaves that today’s generation (that includes me too) will not be able to differentiate between. Also, that so many parts of various plants are eaten in my state and in so many ways that I felt it is important to document these recipes, that we may soon forget!


Here I’m sharing one such recipe where the pumpkin blossoms are used to make chillas. Pumpkin blossoms are used in many ways in Chhattisgarh- in curries, in fritters and in chillas. These blossoms that I’ve used here are homegrown-in our balcony-all organic. That really makes me grin-growing something healthy on your own is such a pleasure!


So let’s get started!


Take few pumpkin blossoms remove the base of these flowers.


Break the petals from one side so it spreads flat.


Make a batter of rice flour, besan (chickpea flour), red chili powder, coriander powder, salt and water. The batter must be of pouring consistency but not too thin.


Spread the flower petals and dip in the batter.


Heat a non-stick pan with a tea spoon of oil and spread the flower petal dipped in batter on the pan.


Add more batter with a spoon around the petals and make a round chilla.


Let the chilla cook on one side till golden brown and turn to the other side and cook similarly.


Make chillas out of all petals.


Serve with red chili and garlic chutney or any other chutney or pickle of choice.


This is the easiest and very tasty chilla recipe and goes well for breakfast or any time snack. All you need is pumpkin blossoms and if it is monsoon afternoon tastes best with tea!


Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 2


  • Pumpkin blossoms – 4
  • Rice flour – 1/2 cup
  • Besan (chickpea flour) – 1/2 cup
  • Tumeric – 1 tsp
  • Red Chilli powder – 1 tsp
  • Coriander powder – 1tsp
  • Salt – to taste
  • Oil – as required


  1. Remove the base of the flowers and only use the petals for this recipe. Wash and keep aside.
  2. In a bowl, add rice flour, besan (chick-pea flour), red chili powder, turmeric powder, coriander powder and salt. Mix well. Add a cup of water to this mixture and stir well. Adjust water to get a runny consistency but not too thin. Keep aside.
  3. Heat a teaspoon of oil in a non-stick pan. Dip the flower petals in the batter and spread it on the pan. Add more batter around the petals to create a round chilla.
  4. Cook on one side till golden brown then turn to the other side and do the same. Once the chilla is cooked on both sides remove from the pan.
  5. Make the remaining chillas in the same way. Serve with choice of sauce or chutney.
  6. Tastes best with red chili and garlic chutney.

    I would love to hear from you if you liked this recipe or have suggestions, questions, comments or feedback.

    Much love❤


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