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Corn Chila

Corn Chilla

A very simple and tasty pancake made from corn. Different variations for the toppings can be used.
Course Breakfast, Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 275kcal



  • Take grated corn pulp in a bowl. Chop the spinach.
    Corn Chila - Savory Corn Pancake
  • Add spinach to the grated corn. Add ginger-garlic- chili paste.
  • Add chickpea flour (besan) and semolina (sooji) to it.
    Corn Chila - Savory Corn Pancake
  • Mix them well with a spoon and add salt and pepper.
    Corn Chila - Savory Corn Pancake
  • Add water to get the batter consistency and mix well.
    Corn Chila - Savory Corn Pancake
  • Heat a non stick flat pan. Now with a ladle pour the batter on the pan and move in the circular direction.
    Corn Chila
  • Put the chopped red, green and yellow capsicum and onion over the poured batter.
    Corn Chila
  • Put half tbsp on oil on all the sides on the chila. Cover it with a lid and cook for 4-5 minutes on medium heat.
    Corn Chila
  • Now flip the chila carefully on other side and cook for 3-4 minutes. Now flip again.
  • Remove it onto a serving plate. Sprinkle some salt and pepper over the chila. Corn chila is ready to serve. Enjoy it hot.
    Corn Chila


If  you want it to be gluten free, add rice flour in place of semolina.


Calories: 275kcal | Carbohydrates: 30g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Sodium: 160mg | Potassium: 437mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3800IU | Vitamin C: 107.3mg | Calcium: 50mg | Iron: 2mg