Vegan Oats Chilla Chaat Wrap
An Indian twist on the popular TikTok tortilla trend! Featuring an oats chilla, spicy aloo masala, chutneys, and veggies, this vegan wrap is a perfect crunchy, chatpata snack!
Ingredients
Oats Chilla:
- 1 cup old fashioned rolled oats
- 1/2 cup besan (gram or chickpea flour)
- 1 tsp ginger , minced
- 1 tsp green chili , minced
- 1/4 cup tomato puree , fresh
- 1 tsp red chilli powder , or red paprika powder
- 1/2 tsp black pepper
- 1/2 tsp chaat masala
- pinch turmeric powder
- salt , to taste
- 1 tsp oil , warm
- 1 cup water , as needed for batter
Potato Masala Filling:
- 4 medium potatoes , boiled and mashed
- 1 tsp ginger , minced
- 1 tsp chilli , minced
- 2 tbsp cilantro , finely chopped
- 1 tsp red chili powder
- 1 tsp mango powder (amchur)
- 1/2 tsp chaat masala
- 1/2 tsp cumin powder
- 1/2 tsp black pepper
- 1/2 tsp dried mint
- pinch turmeric powder
- 1 tsp lemon juice
- salt , to taste
Others:
- 3 tbsp cilantro chutney , store bought or homemade
- 3 tbsp tamarind chutney , store bought or homemade
- 1/2 onions , finely chopped
- 1/4 cup mixed color bell peppers , finely chopped
- 1/4 cup sev (bhujiya)
- oil , for the wrap
Instructions
Potato Masala Filling:
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Mix all the ingredients together to make the potato masala filling.
Oats-Besan Chilla:
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Grind the oats to a fine powder in a blender, without using any water. Transfer them to a large mixing bowl.
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Now, add in all the other chilla ingredients to make the batter. Mix well to get the consistency of a pancake batter. Adjust the water as needed to get the desired consistency.
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Rest the batter for 15 minutes.
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To make the chilla, heat a tawa or griddle. Sprinkle a few drops of water and wipe the pan with a cloth. Then, pour the batter with a ladle and spread it into a thin round layer by making circular motions. Instead of a ladle, you can also use the bottom of a steel bowl.
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Drizzle some oil around the edges of the chilla and allow it to cook on medium heat for a minute until one side is done. We just want one side cooked as we'll be cooking it later once we assemble the wrap. The chillla should be soft, so don't make it crispy.
Wrap:
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Take one chilla with the cooked side up. Then, make a cut from the center to the outer edge. Make sure you do not go past the center of the chilla, or it will leave a hole for the filling to get out.
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Now, visually divide the chilla into 4 parts and add a filling into each corner:
1st corner- apply cilantro chutney.
2nd corner- add potato masala.
3rd corner- apply tamarind chutney and then sprinkle sev (bhujiya) or any namkeen of your choice.
4th corner- apply mix of onions, bell peppers and pomegranate. If you want, you can add any grated cheese of your choice.
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Now, we will start folding the wrap. Fold the bottom right corner up onto the top right corner. Then fold the top right over to the left onto the top left corner. Fold the top left down onto the bottom left corner.
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On a hot griddle, drizzle some oil and pan fry the chilla from both sides for a minute.
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Cut the chilla from the middle and serve it with the chutney of your choice. Enjoy!