Paneer Stuffed Chilla
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the batter for 10 minutes after mixing — it lets the besan hydrate fully for a softer chilla.
- 2Use a well-seasoned or non-stick pan to prevent sticking; wipe with only a few drops of oil between chillas.
- 3Keep the batter thin (pouring consistency) so you can spread it into a lacy, crisp crepe easily.
- 4Don't overstuff — about 2 tablespoons of filling per chilla ensures clean folding without tearing.
- 5Cook on medium heat; high heat will burn the outside before the inside sets.
- 6Make the filling ahead and refrigerate — it keeps well for 2 days, making assembly faster.
- 7If the batter thickens while resting, add a splash of water and whisk to the right consistency.
Adapt it for your goals.
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 proteinHigh-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 oilLow-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.
jainJain
Omit onion and garlic; replace with extra finely chopped capsicum, green chili, and grated carrot for a crunchy, Jain-friendly stuffing.
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.
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.
