High Protein Oats Chilla
Fuel your day with this flavorful and nutritious High Protein Oats Chilla, a perfect blend of wholesome ingredients and vibrant spices. This quick and easy recipe features rolled oats and chickpea flour as the base, enhanced with protein powder for an extra boost, making it ideal for fitness enthusiasts and healthy eaters alike. Finely chopped veggies like onion, tomato, and green chili add delightful textures, while aromatic spices like turmeric and cumin infuse each bite with irresistible flavor. Ready in just 35 minutes, these golden-brown chillas are a high-protein, gluten-free, and customizable treat, suitable for both vegetarian and vegan diets. Serve them hot with your favorite chutney or dipping sauce for a balanced breakfast or a protein-packed snack that’s as delicious as it is nutritious! Perfect for meal prep and busy mornings, this recipe is a must-try for anyone seeking a satisfying, health-conscious meal option.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 0.5 cup Chickpea flour (besan)
- 0.25 cup Whey protein powder (or vegan protein powder for a vegan version)
- 1 medium Onion, finely chopped
- 1 small Tomato, finely chopped
- 1 small Green chili, finely chopped
- 2 tablespoons Cilantro, chopped
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Salt
- 1.5 cups Water
- 2 tablespoons Olive oil or cooking spray
Instructions
Place the rolled oats in a blender or food processor and pulse until you have a fine flour-like consistency.
In a large mixing bowl, combine the oats flour, chickpea flour, and protein powder.
Add the finely chopped onion, tomato, green chili, and cilantro to the mixing bowl.
Sprinkle in the turmeric powder, cumin powder, and salt.
Gradually add water to the bowl while stirring continuously to form a smooth batter. The batter should be of pancake batter consistency; adjust the water quantity if necessary.
Heat a non-stick skillet or griddle on medium heat and grease it lightly with olive oil or cooking spray.
Once the skillet is hot, pour a ladleful of the batter onto the skillet and spread it evenly into a circular shape, roughly 6-7 inches in diameter.
Cook the chilla for about 3-4 minutes on one side until golden brown and edges start to lift off the pan.
Flip the chilla carefully and cook for another 2-3 minutes on the other side.
Repeat the process with the remaining batter, re-greasing the skillet as needed between chillas.
Serve the oats chillas hot with your favorite chutney or sauce.
Nutrition Facts
Calories |
1108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1345 mg | 58% | |
| Total Carbohydrate | 110.8 g | 40% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 16.4 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1646 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
