In a bowl, mix semolina, curd, and water to make a batter. Add wheat flour.

Ensure the batter consistency is not too runny or too thick.

Let the batter rest for 20-25 minutes.

Add all the vegetables, salt, and pepper to the batter and mix well.

If the batter becomes too thick after adding vegetables, add a little water or curd.

Heat a non-stick pan on low-medium flame and brush with olive oil.

Pour a ladle of batter onto the hot pan and spread it evenly into a thin pancake.

Cover the pan and cook the chila in steam on low flame for 5-7 minutes.

Flip the chila occasionally to cook both sides evenly until golden brown.

Repeat with the remaining batter.

Serve the Semolina Vegetable Chila with Dhaniya Pudina Chutney or Tomato Chutney.