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5 min
01/12/2025
Suji chillas, or savoury semolina pancakes, make an excellent breakfast, snack, or even lunch. To keep things interesting and avoid monotonous, ordinary recipes, you can easily switch up the flavour and texture of suji oats by adding fresh ingredients like spinach, paneer, or mixed vegetables. Here are five tasty and healthy suji chilla variations to try this week to spice up your cooking.
For as long as anybody can remember, suji chilla has been the go-to, dependable meal for busy mornings or relaxed nights. Still, it can become boring if you eat the same one every day. Every time you prepare it, you can switch up the ingredients to make this basic chilli taste totally different. From palak suji chilla and paneer-stuffed chilla to the fiery red beetroot chilla, you name it; these flavourful dishes can be a saviour, even for those who aren't enthusiastic about cooking. Quick, entertaining, and a clever way to sneak in nutrition without sacrificing flavour, these variants are a great way to smuggle in some extra nutrients.
The choices are almost unlimited when it comes to mixed vegetable suji chilla, a dish that combines creativity with nutrition. Instead of throwing in any old veggies you have on hand, it's important to know which ones go well with each other. The original foundation consists of finely chopped onions, tomatoes, and bell peppers; nevertheless, the true flavour comes from the other veggies, like grated carrots, finely diced cabbage and sweet corn kernels. Whether paired with green chutney or tomato ketchup, it is sure to be a hit with kids and adults alike.
If you ever want to make your morning meal more delicious, you must try adding grated beetroot to the suji batter. It gives the chilla a striking pinkish-red colour and a subtly sweet flavour that complements green chillies and cumin. This is an excellent method for incorporating antioxidants into one's diet while also making breakfast worthy of being posted on Instagram. For a refreshing contrast that balances off the richness, try serving it with pickle.
For ages, spinach has been a staple in Indian cooking, particularly in saag and palak paneer. Adding it to chilla is a contemporary spin that blends old and new. This is like an environmentally conscious update to your usual chilla. Add spinach into the suji batter for a splash of colour and a hint of green taste. If you want to make an iron-rich chilla that's also spicy, add some garlic or ginger. You can increase the amount of healthy greens in it by serving the palak suji chilla with mint chutney.
Paneer-stuffed suji chilla is a whole new ballgame; it's not only a twist on the original but a whole new dish in its own right. Think of it as the Indian version of stuffed crêpes.
The filling is made with crumbled paneer, freshly chopped onions, green chillies, and coriander, though there’s plenty of room for customisation. Add a pinch of amchur powder for a tangy kick or a bit of grated cheese for extra indulgence. What sets this version apart is the contrast in texture: a crispy semolina exterior wrapped around a soft, creamy paneer centre. Hearty and satisfying, it’s substantial enough to serve as a complete meal.
Powdered oats can be added to the batter of your suji for those days when you are looking for more fibre and a little more satiety. The end product has a taste that is somewhat more nutty and will keep you full for a longer period of time. Include some ajwain, also known as carom seeds, to facilitate digestion, and serve the chilla hot with yoghurt dip for a well-rounded, nourishing meal.
Trying out different versions of suji chilla is an easy way to spice up your meals while still getting all the nutrients you need. These suji-oats dishes are simple, quick, and adaptable. Want to add greens? Try spinach. Want the kids to eat more veggies? Just chop a handful and toss them in. Looking to boost the flavour? Shred some paneer and add it in. You can switch up the flavour however you like.