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In most Indian households, there’s always some leftover bread lying about, and the idea of bread chilla usually starts from just that. There’s no clear rule for what goes into it, and maybe that’s what makes it feel so easy to reach for. And when it works, and it mostly does, it becomes something warm that holds together and fills you up just enough.
It isn’t like a sandwich, and it isn’t exactly a pancake either, but somewhere in between the two. There are days when you’re only trying to keep things basic, maybe just a besan batter and a few cubes of bread. But there are also mornings where there’s spinach to use, or a bit of grated paneer sitting in a container from the day before. Below are some ideas that can turn your everyday bread chilla into something more interesting.
1. Coriander-Mint Bread Chilla With Crushed Peanuts
Sometimes you end up with too much green chutney from the night before, and nobody wants to eat it again with roti. Mix that into your chilla batter, whether it’s just besan or a mix of curd and suji too, and fold in a spoonful of crushed peanuts for some texture. Tear a few slices of bread into uneven pieces and throw them in. When it hits the tawa, the smell gets sharp and fresh all at once. Best to eat hot, with a little extra chutney on the side or even just plain.
2. Stuffed Bread Chilla With Leftover Dry Sabzi
You know that spoonful of bhindi or aloo from last night’s dinner that nobody touches? Flatten it down, mash it lightly, and spread it between two thin slices of bread. Now dip that little sandwich into a batter (even a loose atta batter works if you’re out of besan), and cook it slowly till the outside crisps up. The inside turns soft, and you don’t feel like you’re eating leftovers again. Some even like to brush a bit of ghee on top when it’s still warm.
3. Sweet Bread Chilla With Jaggery And Grated Coconut
Not all chillas have to be spicy. In many Gujarati kitchens, the use of jaggery with besan isn’t uncommon. Add a pinch of cardamom, a bit of grated coconut if there’s any in the fridge, and torn bread pieces. Mix it into a slightly thick batter, this one you don’t want too runny. When it cooks, it gets a little chewy around the edges and soft inside. It’s something children usually enjoy without needing ketchup or anything extra on the side. It also works well with chai.
4. Tomato-Onion Masala Bread Chilla With Suji Base
Instead of gram flour, use semolina (suji) soaked in curd for ten minutes. Add finely chopped onions and tomatoes, some cumin, coriander leaves, and green chilli if that’s okay for whoever’s eating. Bread can be cubed or torn; it doesn’t matter too much. Once it hits the pan, press it down lightly so the pieces stick together a bit. This version has a little bite and feels closer to a toast, but not quite. Some like to sprinkle pav bhaji masala on top right before flipping it.
5. Paneer and Methi Bread Chilla With A Hint Of Garlic
This one needs a few more things prepped, but still easy if you’ve got frozen methi or some leftover palak. Mix it into the batter, crumble in fresh paneer, and add just one clove of grated garlic; it doesn’t need more. Keep the bread pieces small so the whole mixture holds together better. Cook it slowly with the lid on for the first side so the paneer softens inside. It tastes better with a squeeze of lime and doesn’t need any chutney.
6. Chaat-Style Bread Chilla With Boiled Potato And Tamarind Drizzle
For days when breakfast leans into brunch, this version works well. Boil and roughly mash a potato, add some salt, amchur, and maybe a spoonful of curd. Use that mix to top one slice of bread, then dunk it gently into a loose batter. After both sides are cooked and slightly crisp, drizzle over a bit of tamarind chutney and sprinkle with sev. It isn’t exactly healthy, maybe not traditional, but very satisfying in that messy chaat way.
