Besan Paneer Chilla
Protein-packed savory pancakes made from chickpea flour, stuffed with spiced Indian cottage cheese and fresh vegetables. A wholesome and delicious breakfast or light meal, ready in minutes.
For 4 servings
Prepare the chilla batter.
In a mixing bowl, whisk together the besan, turmeric powder, carom seeds, cumin seeds, half of the salt, and chopped spinach. Gradually add about 1.5 cups of water, whisking continuously to form a smooth, lump-free batter. The consistency should be pourable, like crepe batter. Let it rest for 10 minutes.
TIPResting the batter allows the besan to hydrate properly, resulting in softer chillas.Make the paneer filling.
In another bowl, combine the crumbled paneer, chopped onion, tomato, ginger, green chili, coriander leaves, and the remaining salt. Mix gently until everything is well combined. Set aside.
Cook the chillas.
- Heat a non-stick tava or flat pan over medium heat.
- Grease the pan with 1 tsp of ghee.
- Pour a ladleful of batter (about 1/4 of the total) onto the center of the pan.
- Quickly spread it in a circular motion to form a thin pancake, about 6-7 inches in diameter.
TIPA well-heated pan is crucial to prevent the chilla from sticking.Stuff and fold the chilla.
- Cook for 2-3 minutes, until the top looks set and the edges start to lift.
- Spoon about 1/4 of the paneer filling onto one half of the chilla.
- Gently fold the other half over the filling.
- Press down lightly with a spatula and cook for another minute.
Serve the chillas.
Slide the chilla onto a plate. Repeat the process with the remaining batter and filling to make 3 more chillas. Serve hot with green chutney or yogurt.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a crispier chilla, spread the batter as thin as possible and cook on medium-low heat.
- 2If the batter becomes too thick upon resting, add a tablespoon of water to adjust the consistency.
- 3You can add other finely chopped vegetables like bell peppers or grated carrots to the batter for extra nutrition.
- 4The paneer filling can be prepared ahead of time and stored in the refrigerator for up to 2 days.
Frequently asked questions
Yes, it is very healthy. It's a great source of protein from besan and paneer, and fiber from vegetables. Besan has a low glycemic index, making it good for blood sugar management. It's also naturally gluten-free.
