Made from gram flour, Paneer stuffed Besan Chilla is usually eaten in combination with curd; it is an instant, nutritious, low calorie, protein rich recipe ideal for breakfast and snack time. Chilla can be a part of weight loss diet since it is low in calories and is also a good vegetarian protein source. You can throw some seasonal vegetables like carrots, spinach and beetroot for added nutrition. It is an easy to make healthy dish with a very few ingredients. It can be served as a light dinner dish also.
Grated Paneer – 250 Gms
Deseeded and finely chopped Tomato – 2 tbsp
Finely chopped Capsicum – 2
Grated Carrot – 4 tbsp
Green Chillies – 2 (finely chopped)
Medium Sized Onion – 1 (finely chopped)
Finely chopped Coriander leaves – 3 tbsp
Chilli Flakes – ¼ tsp
Black Pepper Powder – ¼ tsp
Salt – to suit one’s taste
Chaat Masala – ½ tsp
Garlic Granules – ½ tsp (optional)
For Besan Chilli batter:
Gram Flour – (Besan) – 2 cups
Salt to suit taste
Asafoetida – 1 pinch
Red Chilli Powder – ¼ tsp
Curd (Yogurt) – 3 tbsp
Finely chopped Cilantro – one fistful
Water – as required
Take all the ingredients shown under the “for stuffing column” in a mixing bowl. Mix them gently and they are blended well and evenly. Keep aside.
Sift the Besan (it helps to make a smooth batter) and take it in another bowl. Add Salt, Asafoetida, Chilli Powder, Yogurt and Cilantro. Mix them well. Add water little by little and mix and make a lump free thin batter.
There are two ways of making the Chilla. Let us see the first one which is a roadside Dhaba style chilla.
Heat a non – stick pan in medium flame. Drizzle some oil after it is heated. Pour a ladle of the batter in a circular motion and spread it into a circle. Allow to cook for a minute or two. Spread 3 to 4 tbsp of the Paneer Stuffing which we have kept aside. Press it gently with a spatula. Flip and cook the stuffing to get cooked. Do not allow the stuffing to get burnt. Flip again. Fold the chilla and transfer to a plate. If you want the chilla to be crispy, you can cook both the sides little more time after folding.
For the second type of Chilla, pour a ladle of the batter and spread into a circle. Drizzle some Oil on the top as well as the sides after a few seconds. Cook for a couple of minutes. Flip and cook the other side for another couple of minutes. Now, spread the Paneer stuffing on it, but only half the circle. Fold and cook for a minute. Transfer to a plate. If you like the Chilla to be crispy, cook both sides crispy after folding and then transfer to a plate.
Serve it hot with Coriander Chutney or Tamarind Chutney or both. The chilla will be tasty wi