Protein you can point at
Gram flour and lentils are the batter, not an additive. Add paneer or sprouts and one chilla clears 30 g without a scoop of anything.
11 g – 32 g per chilla
Flagship opening soon — Sector 62, Noida
The chilla, taken seriously.
Dal soaked four hours and wet-ground at dawn. Batter rested, then spread thin on a 210 °C tawa until the rim turns to lace. Up to 32 g of protein, no maida, no colour — built for the office breakfast rush and a 30-minute ride.
No maida, ever
Up to 32 g protein
Cooked to order
7:30 AM – 11 PM
20+items on the opening menu — tight on purpose
32 gprotein in the biggest chilla, from food not powder
6 minaverage time a classic chilla spends on the tawa
100%of batter ground in our own kitchen, daily
Why a chilla
A breakfast that is already good for you — before anyone markets it that way.
Chilla is not a health-food invention. It is a lentil pancake that half of north India already eats. Our job is not to explain the category. It is to cook it properly, every single time.
No maida, no colour
Nothing refined, nothing dyed. The yellow is turmeric. The green flecks are coriander that was whole ten minutes ago.
Besan & dal chillas are gluten-free
Cooked when you order
No warming tray, no batch made at 7 a.m. and sold at noon. Batter goes on the tawa after the ticket prints.
6 – 10 min per chilla
Recipe cards, not guesswork
Every chilla has a written spec — batter ratio, gram weights, spread diameter. The cook changes; the chilla does not.
Portion-controlled to the gram
Anatomy
Look inside a chilla.
Pick one. The plate redraws, and the numbered pins walk you through what is actually happening on the tawa — batter, fold, flecks and all.
Lace edge
Tap a numbered pin on the chilla to read what is going on at that spot.
Besan Chilla
₹69
Stone-ground gram flour, carom seed and a fistful of coriander, spread thin on a 210 °C tawa until the rim turns to lace.
Cross-section
Five layers, bottom to top.
Tawa face
The side that touched the iron. Matte, toasted, structurally the floor of the whole thing — and the side we always lay down in the box.
Set batter
Besan or ground dal, thickened by heat rather than by flour. This is the protein layer and it is 2–3 mm, no more.
Fleck line
Onion, tomato, chilli and coriander, folded in cold so they cook for seconds, not minutes. This is where the chilla gets its smell.
Stuffing
Paneer, cheese, corn or sprouts, laid across the centre and sealed under the fold while the base is still tacky.
Chutney & curd
Never poured on. Coriander-mint chutney and set curd travel in their own sealed pots so the lace edge arrives dry.
Kitchen sequence
Six steps, and the order is not negotiable.
This is a real sequence, not a graphic. Skip the rest, and the batter tears when you spread it. Skip the vent, and a crisp chilla arrives limp.
STEP 01
Soak
Moong and chana go into water the previous evening. Four hours minimum; overnight for the dal chillas.
4–10 hrs · previous day
STEP 02
Wet-grind
Ground with ginger, green chilli and jeera at 6 a.m. Never dal flour. You can taste the difference in one bite.
6:00 AM · daily
STEP 03
Rest the batter
Twenty minutes, covered. It hydrates and relaxes — this is what lets you spread it paper-thin without a tear.
20 min
STEP 04
Hot tawa, thin spread
Iron tawa held around 210 °C. One ladle, one spiral from the centre out. The rim crisps before the middle sets.
2–3 min, first side
STEP 05
Stuff & fold
Stuffing goes across the centre while the base is still tacky, then the fold is pressed for five seconds so it welds.
2–4 min
STEP 06
Vent & go
Into a vented kraft box, tawa-face down, chutney sealed separately. Steam is the enemy of a crisp edge.
< 60 sec to handover
To drink
What goes beside it.
Chilla is dry-ish and savoury by design, so the drink is not an upsell — it is half the meal. Chai in the morning, chaas after a protein chilla, juice when Noida hits 44 °C.
Delivery
A crisp chilla that survives the ride.
The honest risk with this category is that a chilla loses its edge in a closed box. So the packaging is part of the recipe, and we test it the same way we test the food.
Vented kraft box
Perforated lid. Trapped steam is what turns a lace edge into a napkin — the vents let it out on the way to you.
Chutney rides separately
A sealed 30 ml pot, never poured over the chilla. Same for curd. You assemble it; we just get it there dry.
Bagasse and kraft only
Sugarcane-pulp bowls, kraft bags, wooden cutlery. No plastic clamshells, which sweat and ruin the texture anyway.
3–5 km radius
We cap the delivery zone rather than chase orders we cannot serve hot. Beyond that, it is not our chilla any more.
Crispness, tested at the counter
Every recipe goes through a timed box test before it reaches the menu. We score the edge at three intervals — anything that drops below the line gets a packaging change, not a menu listing.
Internal crispness score from our own box tests · target ≥ 80% at 30 min
Where to find us
One kitchen first. Properly.
We would rather run a single outlet that hits sixty orders a day than three that limp. Sector 62 opens first; the other two follow only once the first one earns it.
Sector 62, Noida
Ground-floor unit in the internal office-food market, walking distance from the Blue Line and the Sector 62 business cluster.
- Format
- Takeaway + delivery + 6–10 seats
- Hours
- 7:30 AM – 11:00 PM
- Peak
- Breakfast · lunch · evening
- Delivery
- 3–5 km radius
Sector 137, Noida
Society-facing market beside the high-rise clusters, on the Aqua Line. The residential counterweight to an office-led first outlet.
- Catchment
- Large apartment societies
- Strength
- Weekends & family packs
- Status
- Site scouting
Knowledge Park 2, Greater Noida
Near the college and India Expo ecosystem, where chilla and moonglet are already familiar and value combos do the heavy lifting.
- Catchment
- Students & young workers
- Strength
- ₹79–₹179 combos
- Status
- Site scouting
Ordering
Four ways to get a chilla.
Apps are how you find us. Direct is how we stay affordable — order on WhatsApp or at the counter and the price on the board is the price you pay.
WhatsAppDirect ordering · board price
SwiggyListing goes live at launch
ZomatoListing goes live at launch
Walk inSector 62 · 7:30 AM – 11 PM
Good to know
Questions we expect.
Is chilla gluten-free?
The besan and dal chillas are — gram flour and lentils contain no gluten. The oats chilla and anything with sooji are not. We cook on a shared tawa, so if you are coeliac rather than avoiding gluten by preference, please tell us at the counter and we will be straight with you about cross-contact.
Do you use maida anywhere?
No. Not in the batter, not as a binder, not in the rolls. The chilla itself is the wrap. If a chilla needs body, it gets besan or a little fine sooji, both of which are on the menu card.
Can I get it without onion and garlic?
Yes, on any chilla. Ask for Jain and we prep it on a cleaned section of the tawa with a separate spatula. The stuffing swaps to paneer, capsicum and corn.
Is the kitchen vegetarian?
Everything is vegetarian except one item — the Egg Chilla. It is cooked on its own section of the tawa, with its own spatula and its own prep tray, and it is labelled on the box.
Will it still be crisp when it arrives?
At 15 and 30 minutes, yes — that is what the vented box and the separate chutney pot are for. Past 45 minutes the edge softens, which is why we cap delivery at a 3–5 km radius instead of taking every order on the map.
Do you do office breakfasts and bulk orders?
Yes. Give us the head count and a time slot the evening before and we will batch the prep, not the cooking — chillas still hit the tawa on site so they arrive hot. Use the form below.
Talk to us
Office breakfast, bulk order, or a franchise conversation.
Three partners run this. Whichever of those three things you are writing about, a person reads it — not a ticketing system.
+91 98XXX XXXXX
hello@chillachaska.in