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Oats Ka Chilla (Jhakas Chutney)

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Oats Ka Chilla (Jhakas Chutney)

Pyaz Imli Chutney | Healthy Oats Chilla

  • Suitable for vegetarian

Tasty Masala Chilla using oats with an incredibly easy chutney recipe using tamarind.

  • 45mins
  • Serves 2
  • Easy




Plain Oats – ½ cup 

Water – ½ cup

Gram flour (besan)- ⅓ cup

Salt – to taste

Onion chopped – ¼ cup 

Green chilli chopped – 1no

Ginger chopped – 1 tsp  

Ajwain (carom) – ¼ tsp 

Roasted Jeera (cumin) – 2tsp

Black salt – ½ tsp

Amchur powder (dry mango) –  

Pepper powder – ½ tsp

Kasoori methi powder – ½ tsp

Turmeric powder- ½ tsp

Chilli powder – 1tsp

Coriander chopped – handful

Water – a dash

Oil/ghee – for frying 


For Paneer Stuffing

Paneer – 200gms 

Salt – to taste 

Kasoori methi powder – ¼ tsp

Coriander chopped – handful

Ginger Chopped – 1 tsp

Green chilli chopped – 1tsp

Chilli powder – ½ tsp

Roasted Cumin – 1½ tsp


Pyaz Imli Chutney

Tamarind water (thick) – 2cups

Spring onion chopped – ½ cup

Onion chopped – ½ cup 

Salt – to taste

Black salt – to taste

Roasted cumin – 2tsp

Chilli powder – 1 tsp

Ginger chopped – 2 tsp

Green chilli chopped – 1nos

Potato boiled & mashed – ½ cup 

Sugar powdered – 2-3 tbsp

Coriander chopped – handful

Water chilled – ½ cup


Instant Oats Dosa, Spicy Tomato Chutney



For Oats Chilla Batter

Mix together oats, water, besan and salt. Add them to a mixer grinder and grind to a paste. You can make it into a smooth batter or keep it a bit coarse. Remove the batter to a bowl and add onion, green chilli, ginger, ajwain, roasted jeera, black salt, amachur, pepper powder, kasoori methi, turmeric, chilli powder and chopped coriander. Mix them together to make a batter. Add a dash of water if the batter is too thick. We need thick but a pouring consistency of batter. Keep the batter aside.


For the stuffing

Mash up the paneer with your hands in a bowl. To this add salt, kasoori methi, coriander, ginger, green chillies, chilli powder and roasted cumin. Mix them together and the paneer filling for chilla is ready.


For Onion & Tamarind Chutney (Jhakas Chutney)

Pour the tamarind water in a bowl, add spring onions, onions, salt, black salt, toasted cumin (lightly crushed), chilli powder, ginger, green chillies, boiled & mashed potato, sugar and chopped coriander. Using your hands mash & mix everything. The idea is to crush the onions with your fingers to release its flavour. Do this for 4-5mins. Now add chilled water to correct the consistency of the chutney. Chutney is ready.


For Cooking Chilla

To prepare the chilla, simply heat a pan or tawa to medium hot. Drizzle oil or ghee and pour a laddle full of batter int eh centre and spread it thin like a dosa. If you wish you can also make the chilla thick. Cook till holes start to appraise on the top of the chilla. Drizzle some oil on top and flip it to cook on high heat for 2 mins. Flip again, lower the heat and add a generous portion of the paneer filling in the centre. Flip half of the chilla over the other. Remove to a plate and server it with the chutney. Repeat with the remaining batter.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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