Besan Paneer Chilla
A savory, protein-packed Indian pancake made from chickpea flour batter, generously stuffed with spiced, crumbled paneer. Crispy on the outside with a soft, flavorful filling, this quick chilla makes a satisfying breakfast, lunch, or snack. Ready in under 30 minutes and perfect with a side of mint chutney.
For 4 servings
- mix · ~5 min
Prepare the besan batter.
1.In a mixing bowl, whisk together 1.5 cups besan, 1 pinch each of turmeric powder, red chili powder, ajwain, and 1 pinch salt.2.Gradually add 1 cup water while whisking continuously to form a smooth, lump-free batter.3.The batter should have a pouring consistency, similar to pancake batter. If too thick, add a tablespoon more water. Rest the batter for 5 minutes.TIPA smooth batter is key. Whisk vigorously for a minute to incorporate air, which helps make the chilla slightly fluffy. - mix · ~2 min
Make the paneer filling.
In a separate bowl, combine 200g crumbled paneer, finely chopped onion, tomato, green chilies, grated ginger, 3 tbsp chopped coriander leaves, 1 pinch garam masala, and 1 pinch salt. Mix gently until everything is evenly combined. The filling should be dry and crumbly.
TIPEnsure the paneer is well crumbled, not chunky, so it spreads evenly inside the chilla. - saute · ~3 min
Cook the base chilla.
1.Heat a tawa or non-stick pan over medium heat. Once hot, drizzle about ½ tsp oil and spread it with a tissue or spatula.2.Pour a ladleful of batter in the center and gently spread it in a circular motion to form a 6-7 inch disc. Keep it slightly thicker than a dosa.3.Drizzle ½ tsp oil around the edges and top. Cook for 2-3 minutes until the underside is golden brown and crisp.TIPKeep the heat at medium. High heat will burn the chilla before the inside cooks, low heat will make it chewy instead of crisp. - assemble · ~1 min
Add the filling and fold.
Sprinkle a generous portion of the paneer mixture evenly over one half of the cooking chilla. Sprinkle a pinch of cumin seeds on the filling for extra flavor. Once the base is fully cooked and crisp, carefully fold the other half over the filling to form a semi-circle. Press down gently with the spatula.
- saute · ~2 min
Cook folded chilla until crisp.
Cook the folded chilla for another 1-2 minutes on each side, pressing gently, until both sides are crisp and lightly browned. The heat will warm the paneer filling through. Remove from the tawa and repeat with the remaining batter and filling.
- serve · ~1 min
Serve hot with chutney or ketchup.
Cut each semi-circular chilla into halves or serve whole. Pair with mint chutney, tamarind chutney, or tomato ketchup on the side. Serve immediately while hot and crisp.
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 5 minutes to hydrate the flour and relax gluten for a tender bite.
- 2Spread the batter slightly thicker than a dosa to create a sturdy base for the filling.
- 3Crumble the paneer finely so it spreads evenly without falling out when you fold the chilla.
- 4Cook on medium heat; high heat burns the outside while the filling stays cold.
- 5Add the filling only after the bottom is golden and set, or it will weigh down the batter and tear.
- 6Press the folded chilla gently with a spatula to seal the edges and ensure even browning.
Adapt it for your goals.
Vegan
Replace paneer with crumbled firm tofu (pressed and well-drained) and use oil instead of ghee. Perfect for those avoiding dairy but craving the same protein punch.
high proteinHigh-protein
Add a tablespoon of roasted flaxseed or hemp heart powder to the besan batter. Boosts protein and adds omega-3s without altering flavour.
low oilLow-oil
Cook the chilla on a well-seasoned cast-iron pan with just a spritz of oil. Skip the drizzle on the edges for a lighter version that still gets crisp.
jainJain
Omit onion, garlic, and ginger from the filling. Use only crumbled paneer, chopped tomato, green chili, and coriander. Season with rock salt (sendha namak) and a pinch of black pepper.
Why this is on our healthy list.
High in Plant Protein
Besan (chickpea flour) provides a significant amount of protein, making this chilla a filling, vegetarian-friendly meal that supports muscle repair and satiety.
Rich in Calcium and Casein
Paneer is an excellent dairy source of calcium and casein protein, which is slowly digested and helps maintain steady energy levels.
Low Glycemic Impact
Chickpea flour has a low glycemic index compared to wheat flour, helping to prevent blood sugar spikes when paired with the protein-rich paneer.
Digestive Support
Ajwain (carom seeds) and ginger in the recipe aid digestion and reduce bloating, making this a well-balanced meal for the gut.
Frequently asked questions
The pan might not be hot enough before adding the batter. Heat it over medium flame for a minute, then smear a thin layer of oil before pouring the batter.
