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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix oats, roasted gram flour, salt, chili flakes, and water to form a smooth batter.
Heat oil in a pan, add cumin seeds and let them crackle.
Add a pinch of asafoetida, chopped onion, capsicum, and cabbage. Sauté until vegetables are tender.
Add grated paneer, season with salt, and stir in coriander leaves. Mix well and remove from heat.
Heat a non-stick pan and pour a ladle of batter, spreading it evenly.
Cook until the bottom is golden, then flip and cook the other side until golden.
Place stuffing on one side of the chilla, fold, and cook for another minute.
Brush with a few drops of ghee for better flavour and golden colour.
Serve the stuffed chilla hot with green chutney.
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You can substitute paneer with tofu for a vegan option.
Soak the oats batter for 10–15 minutes for a smoother, softer chilla.
Brush with a few drops of ghee for better flavour and golden colour.
Can I use regular flour instead of gram flour?
Yes, but the flavor and texture will be different.
How do I prevent the chilla from sticking to the pan?
Ensure the pan is well-heated and lightly greased before adding the batter.
Can I add other vegetables to the stuffing?
Yes, feel free to add vegetables like carrots or peas.
Is there a substitute for asafoetida?
You can skip it if unavailable, or use garlic powder for a similar aroma.
How do I make the chilla crispier?
Cook on medium heat and ensure the batter is not too thick.
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