Paneer Chilla Roll
Crispy golden gram flour crepes stuffed with a spiced, crumbled paneer filling. This protein-packed North Indian street-style roll is a wholesome breakfast or quick lunch, ready in under 30 minutes and perfect with a side of mint chutney.
For 4 servings
- prep · ~5 min
Prepare the chilla batter.
1.In a mixing bowl, combine 1 cup besan, 1 pinch turmeric, 1 pinch red chili powder, and 1 pinch salt.2.Gradually add ¾ cup water, whisking continuously to form a smooth, lump-free batter.3.The batter should have a flowing, crepe-like consistency. Rest while you make the filling.TIPAdd water slowly — too much at once can create stubborn lumps. - saute · ~10 min
Make the spiced paneer filling.
1.Heat 1 tsp oil in a pan over medium heat. Add ½ tsp cumin seeds and let them crackle for 20 seconds.2.Add chopped onion, grated ginger, and green chili. Sauté until the onion turns translucent, about 3-4 minutes.3.Add chopped tomato and cook until soft, about 2 minutes.4.Add 1 pinch turmeric, 1 pinch red chili powder, 1 pinch garam masala, and 1 pinch salt. Stir for 30 seconds.5.Add crumbled paneer and mix well. Cook for 1-2 minutes until heated through.6.Turn off the heat and mix in chopped coriander leaves. Set aside.TIPDon't overcook the paneer — just warm it through so it stays soft and moist. - fry · ~8 min
Cook the chillas.
1.Heat a non-stick pan over medium heat. Lightly grease with a few drops of oil.2.Pour a ladleful of batter onto the center and quickly spread into a thin circle using the back of the ladle in concentric motions.3.Drizzle ½ tsp oil around the edges and on top. Cook until the underside is golden and crisp, about 2 minutes.4.Flip carefully and cook the other side for 1 minute until golden spots appear.TIPKeep the heat medium — high heat burns the besan before it cooks through. - assemble · ~2 min
Assemble the paneer chilla roll.
1.Place a cooked chilla on a flat surface, golden side down.2.Spoon a generous portion of the paneer filling down the center of the chilla.3.Fold the sides over the filling, then roll tightly from the bottom to form a wrap.4.Repeat with remaining chillas and filling.TIPRoll while the chilla is still warm — it's more pliable and won't crack. - serve
Serve immediately with mint chutney or ketchup.
Slice each roll in half diagonally if desired. Serve hot alongside green chutney or tomato ketchup for dipping.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the besan batter rest for 10 minutes so the flour hydrates fully for a tender chilla.
- 2Use a completely dry non-stick pan to prevent the first chilla from sticking.
- 3Spread the batter in only one direction (concentric circles) to avoid tearing the crepe.
- 4If the filling is too crumbly, add a spoonful of water or yogurt to bind it slightly.
- 5Make extra chillas and store them layered with parchment in the fridge for up to 2 days.
- 6Grate rather than crumble the paneer for an even, melt-in-the-mouth texture in the filling.
Adapt it for your goals.
High-protein
Swap half the besan for roasted chana dal flour (chickpea lentil flour) and add a spoonful of finely chopped spinach to the batter. Each roll packs more plant protein and iron without changing the taste.
low oilLow-oil
Cook the chillas on a good quality non-stick pan with just a spritz of oil spray, and sauté the filling in 1 teaspoon of water instead of oil. Perfect for those watching their fat intake.
veganVegan
Replace paneer with crumbled firm tofu that has been pressed dry for 10 minutes. Use a pinch of black salt (kala namak) in the filling to echo the dairy note. The chillas are already vegan.
Why this is on our healthy list.
High in Plant Protein
Gram flour (besan) and paneer together deliver a double protein punch, making this roll a substantial meal that keeps you full and supports muscle repair.
Good Source of Iron
The combination of chickpea flour and spinach (if added) provides non-heme iron, which is better absorbed when paired with the vitamin C from tomatoes and green chili in the filling.
Low Glycemic Load
Besan has a lower glycemic index than wheat flour, so this wrap causes a steadier rise in blood sugar compared to a regular roti or paratha roll.
Frequently asked questions
The batter might be too thick or the chilla is cooked too long on one side until it becomes brittle. Ensure the batter is flowing like thin cream and cook just until golden, then roll immediately while warm.
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