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Chilra Himalayan bread served with curd, coriander chutney, potato curry, dal and pickle
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Chilra Recipe – Authentic Himachali Fermented Bread | Traditional Chilra

Chilra is a traditional Himachali fermented bread made with rice flour, buckwheat flour, wheat flour or a combination of these grains. Also known as Pahadi Chilra, this soft, thick Himachali fermented pancake is cooked on a hot tawa and has a pleasant, mild tang from fermentation. Chilra Himalayan Bread is simple, wholesome and delicious with curd, chutney or a traditional Himachali accompaniment.
Course Main Course
Cuisine Himachal, Indian
Keyword Chilra bread, Chilra recipe, fermented Chilra, Himachali Chilra
Prep Time 7 hours 25 minutes
Total Time 7 hours 25 minutes
Servings 10 Chilra
Calories 145kcal
Author Madhu Savara

Equipment

  • Mixing bowlWhisk or spoonIron or non-stick tawaLadleSpatula

Ingredients

  • 2 cups rice flour
  • ½ –¾ cup water
  • 2 –3 tablespoons leftover fermented batter
  • ½ teaspoon salt
  • 1 –2 teaspoons oil or ghee for greasing the tawa
  • 1½ cups buckwheat flour for Lahaul-style Chilra
  • ½ cup wheat flour for Lahaul-style Chilra
  • 2 –3 tablespoons traditional treh khameer or malera, for Lahaul-style Chilra
  • ½ teaspoon active dry yeast optional for the quick version

Instructions

  • Step 1: Prepare the Chilra Batter
  • Add 2 cups rice flour to a mixing bowl. For Lahaul-style Chilra, use the buckwheat and wheat flour combination.
  • Add ½ teaspoon salt.
  • Gradually add ½–¾ cup water, whisking continuously to make a smooth, lump-free batter.
  • Keep the Chilra batter slightly thicker than dosa batter, but loose enough to pour easily.
  • Step 2: Ferment the Chilra Batter
  • Mix 2–3 tablespoons of fermented batter or traditional starter into the prepared batter.
  • Cover the bowl and keep it in a warm place for 8–10 hours or overnight.
  • The fermented Chilra batter should develop a mild sour aroma and appear slightly risen.
  • Step 3: Heat the Tawa
  • Place an iron or non-stick tawa over medium heat.
  • Lightly grease the tawa with oil or ghee.
  • Allow the tawa to heat properly before cooking the Himachali Chilra.
  • Step 4: Cook the Chilra
  • Gently stir the fermented Chilra batter once.
  • Pour one ladleful of batter into the centre of the hot tawa.
  • Spread it gently into a round, slightly thick Himachali fermented pancake, approximately 15–18 cm in diameter.
  • Cook over medium heat for 2–3 minutes, until the underside turns golden and small holes appear on the surface.
  • Carefully flip the Chilra and cook the other side for 1–2 minutes.
  • Add a few drops of oil or ghee around the edges if required.
  • Repeat with the remaining Chilra batter.
  • Step 5: Serve the Chilra
  • Stack the cooked Chilra Himalayan Bread on a plate.
  • Cover with a clean cloth to retain its softness.
  • Serve Himachali Chilra warm with fresh curd, coriander chutney, potato preparation or another preferred accompaniment.

Notes

Madhu Savara’s Tips and Variations

Keep the Batter Slightly Thick

For a soft Chilra Recipe, keep the fermented batter slightly thicker than dosa batter. It should spread easily on the tawa without becoming too thin.

Try the Lahaul-Style Chilra

For Chilra Lahaul, use a buckwheat-heavy flour mixture. Serve the Himachali Chilra with coriander chutney or potato preparation.

Add Mild Spice

For a little extra flavour, add finely chopped green chilli or fresh ginger to the batter before cooking.

Variations of Chilra Recipe

Make Thicker Chilra

Some traditional versions are cooked slightly thicker, giving Chilra Himalayan Bread a soft, pancake-like texture.

Quick Chilra

When overnight fermentation is not convenient, prepare a quicker version using the chosen raising agent from the recipe. This gives you a practical Himachali fermented pancake-style bread when time is limited.