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Corn chilla is a warm, savoury pancake with besan and sweet corn. It is cooked on a flat pan using a small amount of oil. It does not need any fermentation, and the batter can be made fresh each time. The cooking time is short, and the result is a dish that is light, quick, and filling.
Sweet corn gives the batter a soft bite and a slight sweetness that balances well with the earthy flavour of the gram flour. The batter is easy to adjust and does not require exact measurements. A basic corn chilla cooks evenly on both sides and has crisp edges with a soft centre.
This dish is known for its simplicity. It uses basic ingredients, and most of the items are already part of a regular kitchen shelf. That is why it works well when you are in a rush or just want something hot and fresh. A few changes in the ingredients can create a new snack or breakfast each time.
1. Corn And Grated Carrot Chilla
Grated carrot brings a natural sweetness that blends smoothly with the corn. It adds a little colour and a soft texture, which makes the chilla feel gentler to eat. The carrots do not need to be cooked beforehand. You can grate them directly and stir them into the besan batter. This version works well for breakfast or a light evening snack. You can add ajwain to help with digestion or a small amount of crushed cumin to build a more rounded flavour. A small pinch of grated ginger adds warmth and helps cut the sweetness slightly. This variation tastes mild but balanced.
2. Corn And Methi Chilla
Fresh methi leaves add a distinct bitterness that balances the sweet flavour of corn. If you are using fresh methi, pick the leaves from the stems and wash them properly before chopping. If you are using dried kasuri methi, soak it in warm water for a minute to soften the texture and reduce sharpness. Once added, the methi brings a warm, earthy flavour. It suits colder mornings or times when you want a meal that feels grounding. If the batter feels too thick, a spoonful of curd can be mixed to make the texture smooth. This chilla pairs well with curd or homemade pickle.
3. Corn And Cheese Chilla
Grated cheese adds a creamy and slightly salty taste. It melts as the chilla cooks and creates soft patches inside the batter. It changes the texture, making it more moist and soft in the middle while keeping the outside crisp. Cheese should be grated and added just before cooking so that it stays fresh in the batter. It is better not to overmix, because too much stirring may cause the cheese to clump. You can also sprinkle a little extra cheese on top once the chilla is in the pan and let it melt as it finishes cooking. Processed cheese or shredded mozzarella works well. Crumbled cheddar can also be used if it is available. This variation is rich and pairs well with ketchup or a mild coriander chutney.
4. Corn And Grated Paneer Chilla
Paneer adds protein and gives a soft texture to the chilla. It works well with the sweet corn and helps make the dish more filling without changing the taste too much. Paneer can be grated and added directly into the batter. If you are using paneer from the fridge, it is better to bring it to room temperature before grating. This makes it easier to mix. Add a small amount at first and stir gently. Too much paneer can make the batter heavy and harder to spread. You can also add some freshly chopped coriander or a small pinch of pepper for extra taste. This version is good for lunchboxes or when you want something that holds up for a few hours without getting soggy.
5. Corn And Spinach Chilla
Spinach works well with corn because it brings a mild, earthy flavour and adds a rich green colour. It also makes the chilla more nutritious without making it feel heavy. There are two ways to add spinach to the batter. You can chop the leaves finely and mix them directly, or you can blend them with water to make a green liquid that becomes part of the batter. Using chopped spinach gives a slightly coarse texture, and the leaves stay visible as the chilla cooks. If you want a smoother finish and more even colour, blending the spinach is a better choice. Both methods work, and the flavour remains fresh and light. You can also add a pinch of garlic paste or roasted cumin for more depth. This variation suits a simple meal and can be eaten with curd, tomato chutney, or a squeeze of lemon on top. It cooks evenly and stays soft inside.
