Besan Chilla With Paneer Filling
Crispy, golden gram flour crepes stuffed with a spiced, crumbled paneer filling. This protein-packed North Indian breakfast or snack is ready in under 30 minutes. The chillas are thin and crisp on the edges, soft in the center, and pair perfectly with mint chutney or a dollop of tomato ketchup.
For 4 servings
- mix · ~10 min
Make the batter.
1.In a mixing bowl, combine 1 cup besan with 1 pinch red chili powder, 1 pinch turmeric powder, and 1 pinch salt.2.Gradually pour in 3/4 cup water, whisking continuously to form a smooth, lump-free batter.3.Adjust water for a thin, pourable consistency. Rest the batter for 10 minutes.TIPA thin, crepe-like batter yields the crispiest chilla. It should coat the back of a spoon. - saute · ~8 min
Prepare the paneer filling.
1.Heat 2 tsp oil in a pan over medium heat. Add 1/2 tsp cumin seeds and let them crackle (30 sec).2.Add the chopped onion and cook until softened (3-4 min). Stir in grated ginger and chopped green chili; sauté 30 seconds.3.Add the chopped tomato and cook until soft (2-3 min). Sprinkle in 1 pinch garam masala and 1 pinch salt.4.Gently fold in the crumbled paneer and 2 tbsp chopped coriander. Mix well and turn off the heat. Let the filling cool slightly.TIPDon't over-crumble the paneer. Leaving small chunks gives the filling a much nicer texture. - fry · ~12 min
Cook the chillas.
1.Heat a non-stick skillet over medium heat and lightly grease it with a few drops of ghee.2.Pour a ladleful of batter onto the skillet and quickly spread it into a thin, even circle using the back of the ladle.3.Drizzle 1/2 tsp ghee around the edges. Cook until the top looks dry and the bottom turns golden (2-3 min).4.Spoon a generous portion of the paneer filling onto one half of the chilla. Fold the other half over it like a crescent.5.Press gently with the spatula. Cook for another 1 minute. Remove and repeat for the remaining chillas.TIPThe skillet must be properly hot before you pour. A drop of batter should sizzle instantly on contact. - garnish
Garnish with the remaining coriander and serve hot.
Sprinkle the leftover 1 tbsp of chopped coriander over the chillas. Serve immediately with mint chutney or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the besan batter for 10 minutes — this hydrates the flour for a tender, not pasty, chilla.
- 2Pour batter in the center of a hot skillet, then spread in a swift spiral motion for even thinness.
- 3If the chilla tears, the batter is too thick; add water a tablespoon at a time until it flows freely.
- 4Use a non-stick pan and just enough ghee to lightly crisp the edges — too much makes the chilla greasy.
- 5Let the paneer filling cool completely before stuffing; hot filling will steam the chilla and make it soggy.
- 6Press the folded chilla gently with a spatula to seal the edges — it prevents filling from leaking out.
Adapt it for your goals.
Vegan
Replace paneer with crumbled extra-firm tofu (pressed and seasoned) and use oil instead of ghee. This keeps the dish entirely plant-based while preserving the protein-rich, spiced filling.
low carbLow-carb
Skip the paneer filling altogether and use the chilla as a wrap for sautéed mushrooms, bell peppers, and onions. Besan is naturally low in net carbs, making this a keto-friendly lunch.
cheesyCheesy
Mix 1/4 cup grated mozzarella or cheddar into the paneer filling before stuffing. The melted cheese adds a gooey, indulgent texture that kids and cheese lovers will adore.
gluten freeGluten-free
The base recipe is already gluten-free (besan is naturally flour from chickpeas). Double-check that your cumin, garam masala, and red chili powder are certified gluten-free for celiac-safe preparation.
Why this is on our healthy list.
Rich in Plant Protein
Besan (chickpea flour) provides high-quality plant protein that supports muscle repair and keeps you full longer, while paneer adds a boost of dairy protein for a balanced meal.
Good Source of Iron
Chickpea flour is naturally rich in iron, which helps oxygenate the blood and reduce fatigue, especially beneficial for vegetarians.
Digestive-Friendly Spices
Cumin and ginger aid digestion and reduce bloating, while turmeric offers anti-inflammatory properties without overpowering the dish's flavor.
Low Glycemic Load
Besan has a lower glycemic index than wheat flour, making this chilla a smarter option for steady energy levels and blood sugar management.
Frequently asked questions
The batter should have a thin, pourable consistency similar to a crepe batter. If too thick, add water 1 tbsp at a time; if too runny, add 1 tsp besan at a time and whisk. Resting the batter for 10 minutes also helps achieve the correct texture.
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