How to Make Spicy Schezwan Chilla That Will Blow Your Mind!

Indian and Chinese cuisines are miles apart, both in terms of flavour and cooking techniques. Yet when they come together, it's always deliciously exciting. After all, we Indians have managed to create an entire cuisine out of this realisation, haven't we?

Well, here's a new addition to that– Schezwan Chilla! Don't click off just yet! Trust me, this recipe is Fusion Fair certified. I've taken the classic chilla or cheela and given it a spicy and tangy twist using Chilzo’s Schezwan sauce. You can always grab Indo-Chinese food anywhere, but why not get a bit creative and whip up something new and fun?

Before we head on to the recipe, scroll to learn more about the origins of our main characters!

A Hearty Breakfast and a Soothing Evening Snack

Chilla or cheela is a type of savoury Indian pancake or crepe originating from Northern India, particularly Uttar Pradesh and Rajasthan. It is made from a batter of ground lentils such as gram flour (besan) or moong dal along with various spices and herbs. Chillas can be cooked on a skillet and your trusty ol’ tava will also do. It can be loaded with ingredients like chopped vegetables, onions, tomatoes, cilantro, and spices like cumin, turmeric, and chilli powder. Serve them with some yoghurt or any of Chilzo’s dips and you have a hearty breakfast or an evening snack which is both nutritious and delicious. 

Schezwan and India- The OG Fusion Affair!

Loved by Indians everywhere, the Schezwan sauce is a spicy condiment that has the perfect blend of hot, tangy and pungent flavours. Thanks to its flavourful profile, it pairs wonderfully with a variety of snacks and appetisers. The name "Schezwan" can be linked to the Sichuan Pixian Douban (shia du-baan), a spicy cooking paste commonly used in China. Schezwan also gets its name because the original recipe uses Sichuan peppercorns.

Even though schezwan is reminiscent of the spicy Sichuan cuisine, it carries an Indian-style twist. There are many theories as to why that is the case. The actual origin of Schezwan sauce is shrouded in mystery. Despite its name suggesting an obvious Chinese connection, there's a debate about where it all truly began and I will talk about this at length because this is serious business people!

Some stories propose that Chinese leather workers in Kolkata crafted the sauce along with the Hakka cuisine, while others credit a chef at Novotel, Mumbai for its creation. But what's fascinating is that while Schezwan sauce has become a staple in Indo-Chinese cuisine, it's not a part of traditional Chinese cooking at all. It's a bit like how many of our beloved "Chinese" dishes aren't truly Chinese, a funny parallel to the fact that Britain's favourite dish, chicken tikka masala, is obviously not British.

Though Schezwan’s origins might be debatable, one thing that's not is that it's absolutely delicious and cooking with it is always a hoot!

In love with Chinese flavours? Try this Coconut Shrimp recipe made with authentic Sweet Chilli Sauce. 

As Authentic as Schezwan Gets!

Straight from the vibrant Sichuan province in Southwest China, Chilzo’s Schezwan Sauce captures the bold, spicy flavours that define Sichuan cuisine. What sets us apart? Well, we use authentic Sichuan peppercorns, that give our sauce a unique citrusy zing unlike other Schezwan sauces out there. Our sauce combines Sichuan peppercorns, garlic, Himalayan pink salt, tomatoes, celery, and sun-dried chillies, and steers clear of added sugar, MSG, gluten, or artificial flavours. This versatile sauce can be used as a spread on sandwiches, marinade for meats like chicken or kebabs, or by incorporating schezwan sauce into flavourful noodles, chicken, or rice dishes.

And here's the twist – imagine adding this authentic Sichuan sauce to your Indian chilla! Let’s take your regular chilla and give it a Sichuan makeover with Chilzo’s Schezwan Sauce!

Onto the Recipe!

• 1 cup Besan (gram flour)
• ¾ cup Water
• 1 tbsp Chilzo’s Schezwan Sauce
• ¼ cup diced onions
• ¼ cup diced tomatoes
• 1 tbsp chopped coriander (cilantro)
• Salt to taste
• 1 tbsp turmeric powder
• ½ tbsp baking powder

1. In a mixing bowl, combine besan (gram flour), water, Chilzo’s Schezwan Sauce , diced onions, diced tomatoes, chopped coriander, salt to taste, turmeric powder, and baking powder.
2. Mix everything well to form a smooth batter. Adjust water quantity to achieve pouring but not runny consistency. Stay confident throughout, cheela batter can sense fear.
3. Heat a non-stick skillet or tava over medium heat. Lightly grease the surface with oil.
4. Pour a ladleful of the prepared batter onto the heated skillet and spread it gently in a circular motion to form a thin pancake/cre
5. Pour a ladleful of the prepared batter onto the heated skillet and spread it gently in a circular motion to form a thin pancake/crepe.
6. Cook the chilla for 2-3 minutes on one side until the edges start to turn slightly golden brown and the top surface looks cooked.
7. Flip the chilla using a spatula and cook the other side for an additional 2-3 minutes until it's cooked through and lightly golden.
8. Repeat the process with the remaining batter to make more chillas.
9. Once cooked, transfer the chillas to a serving plate.
10. Serve the chillas hot with some desired accompaniments. I recommend Chilzo’s Schezwan Sauce (or any Chilzo sauce tbh, they're all *chefs kiss*).

Your flavorful and spicy chillas are ready! Serve them up for yourself and your mom. Show her you can do healthy cooking too!

Adjust the Schezwan Sauce quantity based on your preferred level of spiciness. Feel free to add other toppings like sautéed vegetables, tofu, or shredded chicken for a heartier meal!