Heat oil in a frying pan on medium-heat. When the pan is hot, add about 1/4 cup batter with a ladle in the center of the pan, spreading it outwardly. It should look like an omelette but not too thick or layered.
Cook for about 3 to 5 minutes until the edges are brown and the egg chilla can be lifted and turned easily.
Flip it over and cook on the other side. It needs to be well cooked and golden brown. Use a flat spatula for flipping the egg chilla.
Transfer the cooked egg chilla in a plate.
Continue making additional egg chilla's until you run out of batter.