Vegetable-Stuffed Besan Chilla
A savory, protein-packed Indian pancake made from chickpea flour, filled with a delicious mix of grated paneer and fresh vegetables. It's a wholesome and quick breakfast or light meal, ready in under 30 minutes.
For 4 servings
Prepare the chilla batter.
In a mixing bowl, combine the besan, turmeric powder, cumin powder, and salt. Gradually add water while whisking continuously to form a smooth, lump-free batter. The consistency should be like a thin pancake batter, easily pourable.
TIPWhisk well to incorporate air, which makes the chillas lighter. Adding water gradually is key to avoiding lumps.Rest the batter.
Cover the bowl and let the batter rest for 10-15 minutes. This helps the besan to hydrate properly.
Make the vegetable stuffing.
While the batter rests, prepare the filling. In a separate bowl, combine the grated paneer, chopped onion, tomato, spinach, ginger, green chili, and coriander leaves. Mix everything gently. Do not add salt to the filling yet, as it will release water.
Cook the chillas.
- Heat a non-stick tawa or skillet over medium heat. Grease it lightly with a few drops of oil.
- Once hot, pour a ladleful of batter (about 1/4 of the total) onto the center of the tawa.
- Quickly spread it outwards in a circular motion to form a thin pancake of about 6-7 inches in diameter.
- Drizzle a few drops of oil around the edges.
- Cook for 2-3 minutes on medium heat, or until the top looks cooked and the edges start to lift.
TIPDon't spread the batter too thick, or the chilla will be soft and doughy instead of crisp.Add stuffing and fold.
- Sprinkle about 1/4 of the paneer-vegetable filling over one half of the chilla.
- Gently press the filling down with a spatula.
- Fold the other half of the chilla over the filling.
- Cook for another 30-60 seconds, pressing down gently.
Serve immediately.
Slide the stuffed chilla onto a plate. Repeat the process with the remaining batter and filling to make 3 more chillas. Serve hot with green chutney or yogurt.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a crispier chilla, add a tablespoon of rice flour or semolina (suji) to the batter.
- 2Ensure your tawa is hot enough before pouring the batter to prevent it from sticking.
- 3You can add other finely chopped vegetables like carrots, bell peppers, or cabbage to the stuffing.
- 4If the batter becomes too thick after resting, add a tablespoon or two of water to adjust the consistency.
- 5For kid-friendly chillas, you can skip the green chilies and add a pinch of chaat masala to the filling for a tangy taste.
Frequently asked questions
Yes, besan chilla is very healthy. It's rich in protein and fiber from chickpea flour and vegetables, has a low glycemic index which is good for blood sugar control, and is naturally gluten-free.
