Masala Oats Besan Chilla Wrap Recipe

About this recipe

Masala Oats Besan Chilla Wrap is a wholesome and flavorful breakfast dish perfect for fitness enthusiasts. Packed with the goodness of oats, besan (gram flour), and a blend of aromatic Indian spices, this wrap offers a protein-rich and fiber-filled start to the day. The chilla serves as the wrap base, enveloping a fresh and tangy filling of crunchy vegetables, making it both nutritious and satisfying. Ideal for those looking to fuel their mornings with a healthy and delicious meal, this dish is easy to prepare and bursting with vibrant flavors.

Ingredients

• 100 g Oats Jumbo
• - Besan
• 500 g Tomato - Hybrid
• 100 g Hing Khoda
• 100G Oleo
• 400 g Curd
• 1 pc (approx. 500 g to 800 g) Cabbage
• 500 g Capsicum Green
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Jeera
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Grind the rolled oats into a fine powder using a blender and mix it with besan in a large bowl.
2. 2. Add turmeric powder, red chili powder, cumin seeds, hing, and salt to the oats-besan mix, then gradually add water to make a smooth batter with medium consistency.
3. 3. Stir in chopped green chili and coriander leaves to the batter, allowing it to rest for 10 minutes.
4. 4. Heat a non-stick pan and grease it lightly with vegetable oil. Pour a ladleful of batter onto the pan and spread it evenly to form a thin chilla (pancake). Cook on medium heat for 2-3 minutes on each side until golden brown.
5. 5. In a bowl, mix chopped tomato, capsicum, shredded cabbage, and lemon juice to prepare the fresh vegetable filling.
6. 6. For non-vegan versions, optionally whisk curd to make a tangy topping for the wrap.
7. 7. Place the cooked chilla on a plate, spread a layer of curd (if using), and add the vegetable filling evenly. Roll the chilla gently to form a wrap.
8. 8. Repeat the process for remaining batter and serve warm with chutney or as is.