Multigrain Chilla Sandwich

Chilla is a healthy and delicious Indian savory pancake, traditionally made from gram flour and mixed with vegetables. However, it can also be prepared using a variety of flours, pulses, or oats.

Today, I’ve created a wholesome twist using multigrain flour, semolina, and spinach purée, and stuffed it with a flavorful tofu and carrot mixture, seasoned with Maggi Masala-e-Magic.

🕒 Preparation Time: 10 minutes
🔥 Cooking Time: 15 minutes
🍽 Serves: 4

Ingredients
For the Chilla Batter:

1 cup multigrain flour

½ cup semolina (sooji)

½ cup curd (yogurt)

½ cup spinach purée

Salt to taste

Water as needed

Oil for cooking

For the Stuffing:

¼ cup grated tofu

1 grated carrot

1 grated onion

1 tbsp finely chopped coriander

1 sachet Maggi Masala-e-Magic

For Serving:

¼ cup mint hung curd dip

Method
In a mixing bowl, combine multigrain flour, semolina, curd, and spinach purée. Mix well to form a smooth, lump-free batter. Add water as needed to adjust consistency. Cover and let it rest for 15 minutes.

In a separate bowl, mix together grated tofu, carrot, onion, coriander, and the Maggi Masala-e-Magic to prepare the stuffing.

Heat a mini uttapam skillet or non-stick pan and lightly grease with oil.

Pour a ladleful of batter onto the skillet and cook on both sides until golden brown. Repeat to make multiple chillas.

To assemble the sandwich, spread a layer of mint dip on one chilla, add the prepared stuffing, and top with another chilla.

Your healthy and wholesome multigrain chilla sandwich is ready to serve. Enjoy with extra mint dip on the side!