Paneer Besan Chilla
Crispy, golden gram flour pancakes stuffed with a spiced, crumbled paneer filling. A protein-packed North Indian breakfast or snack that comes together in minutes. The besan batter turns wonderfully crisp at the edges while staying soft in the center, and the fresh paneer filling adds a delicious creaminess.
For 4 servings
- prep · ~3 min
Make the batter.
1.In a mixing bowl, combine besan, a pinch of salt, turmeric powder, red chili powder, and ajwain.2.Gradually add water while whisking continuously to form a smooth, lump-free batter.3.Whisk to a pouring consistency—slightly thinner than pancake batter. Rest while you make the filling.TIPResting the batter for 5-10 minutes helps the besan hydrate fully and gives a softer chilla. - mix · ~2 min
Make the paneer filling.
1.In another bowl, combine crumbled paneer, chopped onion, green chili, coriander leaves, and grated ginger.2.Add a pinch of salt and the chaat masala. Mix well with your fingers, crumbling the paneer further so everything blends. - fry · ~3 min
Cook the chilla and add the filling.
1.Heat a tawa or non-stick pan over medium heat. Once hot, drizzle 0.5 tsp oil and spread it with a paper towel or spatula.2.Pour a ladleful of batter onto the center and spread it gently in a circular motion into a 6-inch disc. Keep it slightly thick.3.Cook for about a minute until the top starts to look set and the underside is golden.4.Sprinkle a generous handful of the paneer filling evenly over one half of the chilla.5.Fold the other half over the filling to make a semi-circle. Press down gently with the spatula.TIPKeep the heat medium-low so the besan cooks through without burning. A hot tawa gives crisp edges. - fry · ~3 min
Crisp both sides.
1.Drizzle another 0.5 tsp oil around the edges of the chilla.2.Let it cook for 1-2 minutes until the bottom turns golden and crisp, then flip carefully.3.Cook the other side for another 1-2 minutes until golden and crisp.TIPA gentle press with the spatula helps the filling set and the chilla get evenly crisp. - serve
Serve hot.
Slide the chilla onto a plate. Repeat with the remaining batter and filling to make 4 chillas. Serve immediately with green chutney or tomato ketchup.
TIPChillas lose their crispness as they cool. Serve straight off the tawa for the best texture.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the besan batter thoroughly until completely smooth — lumps cause uneven cooking.
- 2Rest the batter for 5-10 minutes so the gram flour hydrates fully for softer chillas.
- 3Use medium-low heat to cook the chilla through without burning the besan exterior.
- 4Spread the batter slightly thicker than a classic dosa so the chilla can hold the filling.
- 5Press the folded chilla gently with a spatula to seal the paneer filling inside.
- 6Serve chillas immediately off the tawa — they lose their signature crispness as they cool.
Adapt it for your goals.
Vegan
Replace paneer with crumbled, pressed extra-firm tofu and use a neutral oil for cooking. The tofu mimics paneer's texture and takes on the same spices beautifully.
high proteinHigh-protein
Add 2 tablespoons of roasted, crushed flaxseeds or finely chopped boiled egg to the filling for extra protein without altering the taste profile.
low oilLow-oil
Cook the chilla on a well-seasoned non-stick pan with just a few drops of oil brushed on, and skip the oil drizzle at the edges — you'll still get a golden finish.
vegetable stuffedVegetable-stuffed
Add finely grated carrots, zucchini, or bell peppers to the filling for extra crunch and color — perfect for sneaking in more veggies.
Why this is on our healthy list.
High in Plant-Based Protein
Besan (chickpea flour) is an excellent source of plant protein, making this chilla a filling, energizing breakfast or snack.
Rich in Calcium
Paneer (Indian cottage cheese) provides a good amount of calcium, supporting strong bones and teeth.
Gluten-Free Naturally
The base is made entirely from gram flour, so this dish is naturally free from gluten, suitable for those with gluten sensitivities.
Contains Digestive Spices
Ajwain (carom seeds) and ginger aid digestion and help reduce bloating, common in heavy meals.
Frequently asked questions
Add water gradually while whisking continuously in one direction. If lumps form, press them against the side of the bowl with the back of a spoon until smooth.
