Crispy Besan Chilla with Crumbled Paneer
Crispy Besan Chilla with Crumbled Paneer
Ingredients
For the Besan Chilla Batter
- 1 1/2 cups besan, (chickpea flour)
- 1 1/2 cups water, or as needed
- 1/4 cup red onion, finely chopped
- 1 green chili, finely chopped (adjust to taste)
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder, (optional, adjust to taste)
- 1/2 teaspoon cumin powder
- 1 teaspoon salt, or to taste
- 2 tablespoons fresh cilantro, finely chopped
For the Paneer Filling
- 1 cup paneer, crumbled
- 2 tablespoons red onion, finely chopped
- 1/2 teaspoon green chili, finely chopped (optional)
- 1 tablespoon fresh cilantro, finely chopped
- 1/2 teaspoon chaat masala
- 1/4 teaspoon salt, or to taste
For Cooking
- 4 tablespoons vegetable oil, or ghee, as needed for cooking
Instructions
- 1
Prepare the chilla batter: In a large mixing bowl, combine the besan, water, finely chopped red onion, green chili, grated ginger, turmeric powder, red chili powder (if using), cumin powder, and salt. Whisk until a smooth, lump-free batter is formed. The consistency should be similar to pancake batter. Stir in the chopped fresh cilantro. Set aside.
⏱️ 10 min
- 2
Prepare the paneer filling: In a separate small bowl, combine the crumbled paneer, finely chopped red onion, green chili (if using), chopped fresh cilantro, chaat masala, and salt. Mix gently until well combined.
⏱️ 5 min
- 3
Heat a non-stick griddle or tawa over medium heat. Lightly grease the surface with about 1/2 teaspoon of vegetable oil or ghee. Once hot, pour approximately 1/4 to 1/3 cup of the besan batter onto the center of the griddle. Quickly spread the batter outwards in a circular motion with the back of a ladle to form a thin, even chilla (about 6-7 inches in diameter).
⏱️ 2 min
- 4
Drizzle about 1/2 teaspoon of oil or ghee around the edges and over the top of the chilla. Cook for 2-3 minutes, or until the edges start to crisp and turn golden brown, and the top appears mostly set.
⏱️ 3 min
- 5
Sprinkle about 2 tablespoons of the crumbled paneer filling evenly over one half of the chilla. Gently fold the other half of the chilla over the filling to create a semi-circle.
⏱️ 1 min
- 6
Press gently with a spatula and cook for another 1-2 minutes on each side, or until both sides are golden brown and crispy, and the paneer filling is heated through.
⏱️ 2 min
- 7
Transfer the cooked chilla to a plate. Repeat the process with the remaining batter and paneer filling, greasing the griddle as needed for each chilla.
⏱️ 16 min
- 8
Serve the crispy besan chilla with crumbled paneer hot with green chutney, tamarind chutney, or yogurt.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Besan Chilla with Crumbled Paneer
For the Besan Chilla Batter
- 1 1/2 cups besan, (chickpea flour)
- 1 1/2 cups water, or as needed
- 1/4 cup red onion, finely chopped
- 1 green chili, finely chopped (adjust to taste)
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder, (optional, adjust to taste)
- 1/2 teaspoon cumin powder
- 1 teaspoon salt, or to taste
- 2 tablespoons fresh cilantro, finely chopped
For the Paneer Filling
- 1 cup paneer, crumbled
- 2 tablespoons red onion, finely chopped
- 1/2 teaspoon green chili, finely chopped (optional)
- 1 tablespoon fresh cilantro, finely chopped
- 1/2 teaspoon chaat masala
- 1/4 teaspoon salt, or to taste
For Cooking
- 4 tablespoons vegetable oil, or ghee, as needed for cooking
Instructions
- 1
Prepare the chilla batter: In a large mixing bowl, combine the besan, water, finely chopped red onion, green chili, grated ginger, turmeric powder, red chili powder (if using), cumin powder, and salt. Whisk until a smooth, lump-free batter is formed. The consistency should be similar to pancake batter. Stir in the chopped fresh cilantro. Set aside.
⏱️ 10 min - 2
Prepare the paneer filling: In a separate small bowl, combine the crumbled paneer, finely chopped red onion, green chili (if using), chopped fresh cilantro, chaat masala, and salt. Mix gently until well combined.
⏱️ 5 min - 3
Heat a non-stick griddle or tawa over medium heat. Lightly grease the surface with about 1/2 teaspoon of vegetable oil or ghee. Once hot, pour approximately 1/4 to 1/3 cup of the besan batter onto the center of the griddle. Quickly spread the batter outwards in a circular motion with the back of a ladle to form a thin, even chilla (about 6-7 inches in diameter).
⏱️ 2 min - 4
Drizzle about 1/2 teaspoon of oil or ghee around the edges and over the top of the chilla. Cook for 2-3 minutes, or until the edges start to crisp and turn golden brown, and the top appears mostly set.
⏱️ 3 min - 5
Sprinkle about 2 tablespoons of the crumbled paneer filling evenly over one half of the chilla. Gently fold the other half of the chilla over the filling to create a semi-circle.
⏱️ 1 min - 6
Press gently with a spatula and cook for another 1-2 minutes on each side, or until both sides are golden brown and crispy, and the paneer filling is heated through.
⏱️ 2 min - 7
Transfer the cooked chilla to a plate. Repeat the process with the remaining batter and paneer filling, greasing the griddle as needed for each chilla.
⏱️ 16 min - 8
Serve the crispy besan chilla with crumbled paneer hot with green chutney, tamarind chutney, or yogurt.
⏱️ 1 min