Paneer Chilla Roll
A savory Indian crepe made from chickpea flour, filled with a lightly spiced mixture of crumbled paneer and onions. This protein-packed roll, flavored with mint chutney, makes for a wholesome breakfast or a light lunch.
For 2 servings
Prepare the chilla batter.
In a mixing bowl, combine the sifted besan, turmeric powder, and salt. Gradually add water while whisking continuously to form a smooth, lump-free batter with a pourable consistency, similar to pancake batter.
Rest the batter.
Cover the bowl and let the batter rest for at least 10 minutes. This helps the besan to hydrate properly, resulting in softer chillas.
TIPResting is optional if you're short on time, but it improves the texture.Sauté the paneer filling.
- Heat 1 tsp of oil in a small pan over medium heat.
- Add the chopped onion, green chili, and grated ginger. Sauté for 2-3 minutes until the onion softens.
- Add the crumbled paneer and garam masala. Mix well and cook for another 1-2 minutes until heated through. Set aside.
TIPDon't overcook the paneer, as it can become chewy.Cook the chillas.
- Heat a non-stick tava or skillet over medium heat. Lightly grease it with a few drops of the remaining oil.
- Pour a ladleful of batter onto the center of the tava and quickly spread it in a circular motion to form a thin crepe.
- Drizzle a little oil around the edges and cook for 2-3 minutes, until the top looks cooked and the edges start to lift.
- Flip the chilla and cook for another minute on the other side until golden brown spots appear.
- Repeat with the remaining batter to make the second chilla.
Assemble and roll the chillas.
Place a cooked chilla on a plate. Spread 1 tbsp of mint chutney evenly over it. Spoon half of the paneer filling along the center. Sprinkle with fresh coriander leaves and roll it up tightly.
Serve immediately.
Serve the paneer chilla rolls hot, either whole or cut into halves, with extra chutney or ketchup on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the batter is of a pouring consistency. If it's too thick, the chilla will be dense; if too thin, it will tear.
- 2Cook the chilla on medium heat to ensure it cooks through without burning.
- 3For a crispier chilla, spread the batter as thinly as possible.
- 4You can add other finely chopped vegetables like bell peppers or carrots to the filling for extra nutrition and crunch.
- 5To make it even quicker, prepare the batter and filling ahead of time and store them in the refrigerator.
Adapt it for your goals.
Vegan
Replace the paneer with crumbled firm tofu and ensure the mint chutney is dairy-free.
high proteinHigh protein
Add 2 tablespoons of moong dal powder to the besan batter to increase the protein content.
kid friendlyKid friendly
Omit the green chili and add a little tomato ketchup inside the roll instead of mint chutney.
gluten freeGluten free
This recipe is naturally gluten-free as it uses chickpea flour. Ensure your asafoetida (if using) is gluten-free.
Why this is on our healthy list.
Rich in Protein
Both besan (chickpea flour) and paneer are excellent sources of protein, which is essential for muscle repair, growth, and overall body function.
Good for Digestion
Besan is a good source of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Gluten-Free Energy
As a naturally gluten-free dish, it's a great option for those with gluten intolerance, providing sustained energy from complex carbohydrates.
Source of Calcium
Paneer provides a good amount of calcium, which is vital for strong bones and teeth.
Frequently asked questions
Yes, Paneer Chilla Roll is a healthy and balanced dish. It's rich in protein from both paneer and besan, and provides complex carbohydrates for sustained energy. Using minimal oil keeps the fat content in check.
