Tofu Stuffed Chilla
Crispy, golden gram flour pancakes stuffed with a spiced, crumbled tofu filling. This protein-packed North Indian breakfast is savory, satisfying, and naturally gluten-free. The chilla stays crisp on the outside while the tofu mixture inside is soft, tangy, and loaded with fresh herbs.
For 4 servings
- prep · ~5 min
Prepare the chilla batter.
1.In a large mixing bowl, combine besan, half the salt, turmeric powder, red chili powder, and carom seeds.2.Gradually add water while whisking to form a smooth, lump-free batter.3.The batter should have a pouring consistency, similar to pancake batter. Set aside to rest.TIPResting the batter even 10 minutes hydrates the flour and makes the chilla softer inside. - prep · ~2 min
Prepare the tofu filling.
1.Crumble the tofu with your hands into a bowl until it resembles coarse scrambled eggs.2.Do not over-crumble; keep some texture for bite.TIPUse firm or extra-firm tofu. Press out excess water beforehand so the filling doesn't make the chilla soggy. - saute · ~10 min
Cook the spiced tofu filling.
1.Heat 2 tsp oil in a pan over medium heat. Add cumin seeds and let them crackle.2.Add the chopped onion and sauté until translucent, about 3 minutes.3.Add grated ginger and green chili. Sauté for 30 seconds until fragrant.4.Add chopped tomato and cook until soft, about 2 minutes.5.Add coriander powder, garam masala, dry mango powder, and the remaining salt. Stir well.6.Add the crumbled tofu and mix everything together. Cook for 3-4 minutes, stirring occasionally.7.Turn off the heat and fold in the chopped coriander leaves. Let the filling cool slightly.TIPDon't skip the amchur — it adds a bright tanginess that balances the rich gram flour. - fry · ~15 min
Cook the chilla and add the stuffing.
1.Give the batter a quick stir. Heat a nonstick pan or tawa over medium heat.2.Pour a ladleful of batter (about ⅓ cup) onto the pan and spread gently into a 7-inch circle.3.Drizzle ½ tsp oil around the edges and a little on top.4.Cook for about 2 minutes until the underside is golden and crisp.5.Spoon a generous amount of the tofu filling onto one half of the chilla.6.Fold the other half over the filling to make a semi-circle. Press down gently with the spatula.7.Cook for another 30-60 seconds on each side until crisp and golden.8.Remove from the pan and repeat with remaining batter and filling.TIPKeep the heat at medium. Too high and the chilla burns before cooking through; too low and it won't get crispy. - serve
Serve the tofu stuffed chillas hot.
Serve immediately while crisp. Pair with mint chutney or tomato ketchup.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the besan batter for at least 10 minutes — it hydrates the flour, making chillas softer inside and easier to spread.
- 2Press and drain the tofu before crumbling to remove excess water; this prevents the filling from making the chilla soggy.
- 3Use a nonstick pan or well-seasoned cast iron tawa over medium heat for even browning without sticking.
- 4Spread the batter in a thin, even circle (about 7 inches) for a crisp exterior and quick cooking.
- 5Don't overskip the dry mango powder (amchur) — it adds a bright, tangy note that cuts through the richness of the gram flour and tofu.
- 6Stuff the chilla just before folding and serve immediately; standing makes the crispy exterior soften.
- 7Leftover filling keeps in the fridge for 2 days — use it as a sandwich spread or a quick rice bowl topper.
Adapt it for your goals.
Vegan & Nut-Free
This recipe is already vegan and nut-free as written, using tofu instead of paneer and plant-based oil — perfect for anyone avoiding animal products or tree nuts.
High ProteinHigh-Protein
Boost protein by swapping half the besan with chickpea flour (already besan) or adding 2 tbsp of roasted chana dal flour to the batter — great for post-workout meals or staying fuller longer.
Low Oil (Air Fryer)Low-Oil (Air-Fryer)
Cook the chillas on a parchment-lined air-fryer tray at 180°C for 6-8 minutes, flipping halfway, and sauté the filling with 1 tsp oil only — reduces fat while keeping a crisp edge.
Spicy & SmokySpicy & Smoky
Add 1/2 tsp smoked paprika or chipotle powder to the tofu filling for an unexpected smoky heat; this pairs well with mint chutney and gives the dish a fun fusion twist.
Why this is on our healthy list.
High in Plant Protein
Both besan (chickpea flour) and firm tofu are excellent sources of plant-based protein, supporting muscle repair and keeping you satiated through the morning.
Naturally Gluten-Free
Made entirely with gram flour and tofu, this dish contains no wheat or gluten-containing grains, making it a safe and delicious option for those with celiac disease or gluten sensitivity.
Rich in Fiber
Chickpea flour is packed with dietary fibre, which aids digestion, promotes gut health, and helps maintain steady blood sugar levels.
Low in Saturated Fat
Using minimal oil for cooking and tofu (which is low in saturated fat) instead of paneer keeps this dish heart-friendly while still offering satisfying richness from spices.
Loaded with Anti-Inflammatory Spices
Turmeric, ginger, cumin, and garlic (in the form of asafoetida) are all known for their anti-inflammatory and antioxidant properties, supporting overall immunity.
Frequently asked questions
Yes — you can prepare the batter up to 24 hours in advance. Store it covered in the fridge, then stir well before using; add a splash of water if it thickens.
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