Paneer besan chilla is a crispy crepe made with besan (chana dal flour) with paneer stuffed to make a filling, tasty and quick snack or dinner.
I make besan cheela or chilla very often. Love it a lot with all the ingredients we add for making bajji/ pakora. Usually I add rice flour for extra crispiness.
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I have never tried stuffing paneer in it. I saw several paneer chillas made by soaking and grinding lentils. Thought of making with simply besan. Turned out really tasty and yummy. Aj too just loved it.
I make cheela for dinner with lots of cabbage and at times with left over vegetable that I make for lunch. I can eat as such, no need for side dish too.
So when ever I want it more filling, I can stuff paneer and have it. Also makes a great snack for Aj, after zucchini fritters, I am sure Aj is going to ask me often. I adapted the recipe from here.
Paneer Besan chilla recipe
- ½ cup Besan Gram flour
- 2 tablespoon Rice flour
- ½ teaspoon Red chilli powder
- ⅛ teaspoon Turmeric
- 1 teaspoon Cumin seeds
- ½ teaspoon Pepper powder
- ⅛ teaspoon Asafoetida / Hing
- 1 pinch Cooking soda
- Curry leaves few optional
- Salt - As needed
- Oil – As needed
Paneer stuffing - Ingredients
- 1.5 cup Paneer cubes I used frozen
- 1 Onion
- 1 Tomato
- 1 Green chilli
- 3 tablespoon Coriander leaves chopped
- ½ teaspoon Red chilli powder
- ½ teaspoon Chaat masala
- Soak paneer in hot water and keep it immersed until soft.1.5 cup Paneer cubes
- Meanwhile chop the ingredients needed.
- Drain water completely from paneer and crumble it.
- Add chopped onion, tomato, green chilli and coriander leaves to it. Mix.1 Onion, 1 Tomato, 1 Green chilli, 3 tablespoon Coriander leaves
To make besan chilla
- For chilla, in a mixing bowl, take besan, rice flour, red chilli powder, turmeric, cumin seeds, cooking soda, pepper powder, asafoetida, salt, curry leaves and mix well.½ cup Besan, 2 tablespoon Rice flour, ½ teaspoon Red chilli powder, ⅛ teaspoon Turmeric, 1 teaspoon Cumin seeds, ½ teaspoon Pepper powder, ⅛ teaspoon Asafoetida / Hing, 1 pinch Cooking soda, Curry leaves few, Salt - As needed, ½ teaspoon Red chilli powder
- Add water and make a thin batter.
- Heat a tawa and grease with oil. Pour the batter first outer circle and then fill it to make a dosa.Oil – As needed
- Let it cook in medium flame and then top it with paneer mixture.
- Sprinkle with a generous pinch of red chilli and chaat masala powder.½ teaspoon Red chilli powder, ½ teaspoon Chaat masala
- Once crisp and golden, cover the paneer with the chilla and take out, serve immediately.
- Always cook in medium flame for crispy golden chillas. Also be generous in adding oil. Otherwise it wont be crispy and golden. it will be too dry.
- I measured paneer when it was frozen.
- Recommend fresh paneer though I have used frozen in this recipe.
- Paneer quantity can be varied as per how much you want it stuffed in the chilla.
- I like curry leaves flavour, but it's not usually added... if you don’t want you can skip.
1. Soak paneer in hot water and keep it immersed until soft. Meanwhile chop the ingredients needed.
2. Drain water completely from paneer and crumble it. Add chopped onion, tomato, green chilli and coriander leaves to it. Mix.
3. For chilla, in a mixing bowl, take besan, rice flour, red chilli powder, turmeric, cumin seeds, cooking soda, pepper powder, salt, curry leaves and mix well.
4. Add water and make a thin batter.
5. Heat a tawa and grease with oil. Pour the batter first outer circle and then fill it to make a dosa.
6. Let it cook in medium flame and then top it with paneer mixture. Sprinkle with a generous pinch of red chilli and chaat masala powder.
7. Once crisp and golden, cover the paneer with the chilli and take out, serve immediately.
Serve paneer besan chilla hot with green chutney as side or just with tomato chilli sauce.