By Shireen Jamooji
September 6, 2025
You’ve seen all the healthy wraps around, but what about our own Gujarati favourite chilla? A spiced, textured base and a cheesy topping, It’s the 10 minute hack to satisfy your weekend cravings.
1 cup besan (gram flour) ¼ cup finely chopped onions ¼ cup finely chopped tomatoes 2 tbsp chopped coriander 1 green chilli, finely chopped (optional) ¼ tsp turmeric ½ tsp red chilli powder Salt to taste Water as needed 1 tsp oil or ghee
½ cup grated cheese (mozzarella or processed cheese) ½ cup finely chopped capsicum or bell peppers ¼ cup shredded lettuce or cabbage 1 tbsp schezwan sauce, ketchup or mayo Chilli flakes & oregano as needed
In a bowl, combine besan, turmeric, chilli powder, salt, and mix. Add chopped onions, tomatoes, coriander, and green chilli.
Slowly whisk in water until you get a smooth, pancake-like batter (but not too runny!).
Heat a non-stick pan or tawa and grease lightly with oil or ghee.
Pour a ladleful of batter and spread gently into a medium-thick circle and cook until bubbles form flip and cook till golden on both sides.
While still on the tawa, sprinkle grated cheese over the hot chilla. Add chopped capsicum, optional lettuce, and a dollop of sauce.
Sprinkle chilli flakes and oregano if you like. Let the cheese melt slightly. You can cover it with a lid for 30–45 seconds to speed it up.
Once the cheese is melted and chilla is crisped, fold it over like a taco or roll it gently like a wrap.
Serve hot with mint chutney, ketchup, or a dollop of curd.