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The Radiant Muse

Protein-Packed Oats Chilla with Spiced Paneer Stuffing

Looking for a nutritious and delicious breakfast or light meal? This Oats Chilla stuffed with a flavourful paneer filling is high in protein, fibre-rich, and loaded with spices that awaken your taste buds. Perfect for busy mornings or post-workout meals!
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 2 people
Course: Breakfast
Cuisine: Indian
Calories: 479
Ingredients Method Notes

Ingredients
  

For the Chilla Batter
  • ½ cup Plain Oats
  • ½ cup Water – (for blending + a dash later if needed)
  • ⅓ cup Gram Flour (besan)
  • Salt – to taste
  • ¼ cup Onion (finely chopped)
  • 1 Green Chilli (finely chopped)
  • 1 tsp Ginger (finely chopped)
  • ¼ tsp Carom Seeds (Ajwain)
  • 2 tsp Roasted Cumin Powder
  • ½ tsp Black Salt
  • ½ tsp Dry Mango Powder (Amchur powder)
  • ½ tsp Pepper Powder – ½ tsp
  • ½ tsp Kasoori Methi dried fenugreek leaves (crushed)
  • ½ tsp Turmeric Powder
  • 1 tsp Red Chilli Powder – 1 tsp
  • Fresh Coriander Leaves – a handful (finely chopped)
  • Oil or Ghee (for cooking)
For the Paneer Stuffing
  • 200 gms Cottage Cheese (Paneer) (crumbled)
  • Salt – to taste
  • ¼ tsp Kasoori Methi (crushed)
  • Fresh Coriander Leaves – a handful (chopped)
  • 1 tsp Ginger (finely chopped)
  • 1 tsp Green Chilli (finely chopped)
  • ½ tsp Red Chilli Powder
  • 1½ tsp Roasted Cumin Powder

Method
 

Prepare the Oats Chilla Batter
  1. In a blender, combine oats, water, besan, and a pinch of salt. Blend until you get a smooth or slightly coarse batter—depending on your preference.
  2. Pour the batter into a mixing bowl. Add onions, green chilli, ginger, ajwain, roasted cumin, black salt, amchur, pepper, kasoori methi, turmeric, red chilli powder, and chopped coriander.
  3. Mix well. If the batter feels too thick, add a dash of water. It should be thick but pourable, like pancake batter.
  4. Let it rest while you prepare the stuffing.
Make the Paneer Stuffing
  1. In a bowl, crumble the paneer using your fingers.
  2. Add salt, kasoori methi, coriander, ginger, green chilli, red chilli powder, and roasted cumin.
  3. Mix everything well to form a flavourful filling.
Cook the Chilla
  1. Heat a non-stick tawa or skillet on medium flame. Lightly grease it with oil or ghee.
  2. Pour a ladleful of batter onto the hot tawa and spread it gently into a round chilla (not too thin).
  3. Cook on one side for 2–3 minutes until golden, then flip and cook the other side.
  4. Once both sides are cooked, add 2–3 tablespoons of paneer stuffing on one half of the chilla. Fold the chilla over to form a semi-circle.
  5. Press gently and cook for another minute to seal and warm the stuffing.
  6. Repeat with the remaining batter and stuffing.

Notes

Serving Suggestions

  • Serve hot with any chutney of your choice - mint chutney, tomato garlic chutney, yogurt dip, etc.
  • Pair it with a glass of fresh buttermilk or masala chai for a wholesome Indian breakfast.

Tips & Variations

  • Make Ahead: The batter and paneer stuffing can be prepped a few hours in advance and stored in the fridge.
  • Vegan Version: Substitute paneer with crumbled tofu and use oil instead of ghee.
  • Consistency Check: The chilla batter should be pourable but not runny. Adjust water accordingly.
  • Spice Level: Adjust green chillies and chilli powder to your taste, especially if serving kids.
  • Cooking Tip: Always cook on medium flame to ensure the chilla is crisp on the outside and fully cooked inside.
  • Add Veggies: Grated carrots, spinach, or capsicum can be added to the batter for extra nutrition.