Why it works: Semolina and onion work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 99 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Sooji Chila
Ingredients
Directions
Make the batter
Mix all ingredients except oil in a large bowl and add water to make a smooth batter.
Cook the chilla
Spray a little oil on a non-stick pan and pour 2–3 tablespoons of the batter onto it, spreading the batter to form a circular shape.
Fry until the pancake is done on both sides, adding a little more oil to get a crispy texture.
Nutrition, whole recipe (rough)
Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Semolina | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Semolina + oniontop 17% of all pairsSmell alikemoderateCooked together99 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sooji (semolina)
- Forms the body of the pancake, giving it a firm, slightly grainy structure when cooked.
- Green chilies
- Add heat and fresh, sharp flavour to the batter.
- Onion
- Adds savoury sweetness and moisture to the batter as it cooks.
The step that matters
Fry until done on both sides. Cooking on a moderate heat with enough oil lets the surface brown and crisp while the inside sets. Too little oil or too high heat can scorch the outside before the centre is cooked through.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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