Paneer Stuffed Chilla

Name: Paneer Stuffed Chilla
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1.5 cup besan (gram flour); 200 g paneer (crumbled); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (grated); 3 tbsp coriander leaves (finely chopped); 0.5 tsp red chili powder; 1 pinch turmeric powder; 0.5 tsp cumin seeds; 1 pinch ajwain (carom seeds); 0.5 tsp salt (divided, for batter and filling); 1 cup water (for batter, adjust as needed); 2 tbsp oil (1 tbsp for cooking filling, 1 tbsp for cooking chillas)

RATING

4.4/5(78)

TASTE SCORE

8/10

A crispy, golden gram flour crepe stuffed with a spiced, crumbled paneer filling. This protein-packed, savory North Indian breakfast or snack comes together quickly and pairs perfectly with mint chutney. Light yet satisfying, it's a versatile dish that works for any meal of the day.

PREP

15m

COOK

20m

SERVES

1 PIECE

379 cal

SERVINGS

METHOD · 4 STEPS

prep · ~2 min
Make the chilla batter.
1.In a large mixing bowl, combine besan, a pinch of salt, ajwain, and turmeric powder.
2.Gradually add water, whisking continuously to form a smooth, lump-free batter.
3.Keep whisking for 2 minutes until the batter is thin enough to spread easily. Set aside.
saute · ~7 min
Prepare the paneer stuffing.
1.Heat 1 tbsp oil in a pan over medium heat. Add cumin seeds and let splutter for 30 seconds.
2.Add chopped onion and grated ginger. Sauté until translucent and fragrant, about 3 minutes.
3.Stir in chopped green chili and red chili powder. Cook for 30 seconds.
4.Add crumbled paneer, chopped tomato, remaining salt, and half the coriander leaves.
5.Mix gently and cook for 2 minutes until heated through. Remove from heat and let cool slightly.
fry · ~12 min
Cook the stuffed chillas.
1.Heat a non-stick pan over medium heat. Wipe lightly with a few drops of oil.
2.Pour a ladleful of batter onto the pan and spread in a circular motion to form a thin crepe.
3.Drizzle a few drops of oil around the edges and let cook for 1-2 minutes until the underside is golden.
4.Place a generous portion of the paneer filling on one half of the chilla.
5.Fold the other half over the filling and press gently with the spatula.
6.Cook for another minute until crisp. Transfer to a plate and repeat for remaining batter and filling.
TIPSpread the batter quickly — besan thickens fast and won't spread once it starts setting.
garnish
Garnish with remaining fresh coriander and serve hot.
Serve immediately with mint chutney or tangy tamarind chutney on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rest the batter for 10 minutes after mixing — it lets the besan hydrate fully for a softer chilla.
2
Use a well-seasoned or non-stick pan to prevent sticking; wipe with only a few drops of oil between chillas.
3
Keep the batter thin (pouring consistency) so you can spread it into a lacy, crisp crepe easily.
4
Don't overstuff — about 2 tablespoons of filling per chilla ensures clean folding without tearing.
5
Cook on medium heat; high heat will burn the outside before the inside sets.
6
Make the filling ahead and refrigerate — it keeps well for 2 days, making assembly faster.
7
If the batter thickens while resting, add a splash of water and whisk to the right consistency.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace paneer with crumbled extra-firm tofu and use oil instead of ghee — keeps the same texture and spice profile for a plant-based version.

high protein

High-protein

Add 2 tablespoons of finely chopped boiled soya chunks or minced chicken to the paneer filling for an extra protein boost without changing the flavor.

low oil

Low-oil

Skip the stuffing sauté and use raw crumbled paneer mixed with chopped onions, tomatoes, and spices — cook the filled chilla in a non-stick pan with just a spritz of oil.

jain

Jain

Omit onion and garlic; replace with extra finely chopped capsicum, green chili, and grated carrot for a crunchy, Jain-friendly stuffing.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High Plant-Based Protein

Besan and paneer together deliver a substantial protein dose that supports muscle repair and keeps you full longer.

✓

Rich in Calcium

Paneer provides a concentrated source of calcium for strong bones and teeth.

✓

Low Glycemic Impact

Gram flour has a lower glycemic index compared to wheat flour, helping maintain steady blood sugar levels.

✓

Digestive Support from Ajwain

Carom seeds (ajwain) aid digestion and reduce bloating, making this a gut-friendly meal.

QUESTIONS?

Frequently asked questions

You probably added all the water at once. Whisk water in gradually while stirring to break up lumps. If it's already thick, add a tablespoon of water at a time until pourable.

PAIRS WELL WITH