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4.75 from 4 votes


Whole Wheat Vegetable Chilla recipe with step by step photos and video recipe – delicious and healthy breakfast recipe of cheela made with vegetables and whole wheat flour. It is easy and instant to make a recipe, especially for breakfast. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: Indian
Keyword: whole wheat chilla
Servings: 6 cheelas
Author: Achala


  • 1 cup Whole Wheat Flour
  • 2 tbsp onion finely chopped
  • 2 tbsp capsicum finely chopped
  • 2 tbsp tomato finely chopped
  • 2 tbsp carrot grated
  • 4 green chilli finely chopped
  • 3 tbsp coriander leaves finely chopped
  • 1/2 tsp ginger paste
  • 1 cup water or as required
  • 1/2 tsp chat masala
  • 1/2 tsp red chilli powder
  • A pinch of turmeric powder
  • Salt to taste
  • Oil as required for cooking


preparing the batter for chilla :

  • Collect all the required ingredients.
  • Take whole wheat flour in a bowl.
  • Then add salt, red chilli powder, turmeric powder, chat masala, and ginger paste.
  • Mix it well.
  • Add water as required and make a lump-free batter.
  • The paste should be thicker than dosa batter.
  • After making a batter, mix the vegetables like chopped onion, tomato, capsicum, and grated carrot.
  • Also, add chopped green chilli and coriander leaves.
  • Mix well using a spoon. The batter is ready to make chilla.

making whole wheat chilla :

  • Heat a tawa or pan and grease it with 1/2 tsp oil.
  • When the oil gets heated, pour one ladle full of batter on the heated tawa.
  • Spread it a bit gently and don’t spread too much.
  • Cook the cheela for 2-3 minutes on low to medium flame.
  • When the top of the suji cheela looks cooked, then sprinkle some oil on the sides. With the spoon itself, spread the oil all over.
  • Flip it with the help of a spatula, and cook on the other side also.
  • Let it get cooked for a few more minutes till you see brown spots or until the edges appear crispy. 
  • When the second side gets light golden, then remove the cheela and stack it up on a plate.
  • Serve whole wheat vegetable cheela hot or warm with green chutney or any chutney or sauce of your choice.


  • Spread the batter on the pan only when it is properly heated because if the pan or tawa is not fully heated the batter may stick to it.
  • Cook the cheela at a low-medium flame. On a medium flame, the cheela will blacken very soon without getting properly cooked.
  • For small kids, skip the green chilies and red chili powder.
  • If the vegetables accumulate in the center, then using your fingertips spread the vegetables around the cheela.
  • Add vegetables of your choice like corn, cabbage to make it more nutritious.
  • Adjust the spices as per your preference.